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Vegan Gingerbread Cookies
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Vegan Gingerbread Cookies

Crunchy on the outside, chewy on the inside, these Vegan Gingerbread Cookies are made with all healthy ingredients and are super easy to make. Happy Holidays from my kitchen to yours! 
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 217kcal
Author: Deborah

Ingredients

For the Gingerbread Men

  • ¼ cup vegan butter I use Earth Balance
  • ½ cup maple sugar you may also use coconut sugar
  • cup molasses I use Grandma's
  • 1 flax egg prepare by adding 1 tablespoon ground flax meal to 2 tablespoon H2O; let sit for 10 minutes
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinammon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1- 3 tablespoon water add to dough if too crumbly

For the Vegan Cream Cheese Frosting

  • ½ cup vegan butter room temperature
  • 1 8 oz tub Tofutti Cream Cheese room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cream of tartar
  • 3-5 cups powdered sugar
  • 1-2 tablespoon unsweetened vanilla almond milk
  • pinch sea salt

Instructions

For the Gingerbread Men

  • Preheat oven to 350F (180C). Line two baking sheets with parchment paper. 
  • Add the vegan butter and maple sugar to bowl and mix thoroughly. The consistency should be a bit crumbly.
  • Fold in the flax egg, molasses and vanilla into the vegan butter and coconut mixture and beat together until well-combined. 
  • In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices. 
  • Slowly add the dry ingredients into the wet ingredients and mix together until well-combined.  
  • Generously flour a flat surface and transfer your dough onto it. Flour your hands as needed so the dough doesn't stick. Roll the dough into a ball adding more flour if needed so it doesn't stick. 
  • Roll the dough with a rolling pin until it's about ¼ inch thick. 
  • Dip your cookie cutter into flour each time and cut out some gingerbread men. Move your men to the baking sheet. 
  • Roll the remaining scraps of dough into another ball. Roll out again and cut out more men. Transfer onto baking sheet and repeat until all the dough is used. 
  • Bake for approximately 13-14 minutes, depending upon your oven. For softer men, remove from oven after 10 minutes.
  • Transfer gingerbread men to a cooling rack and cool competely before decorating. 

For the Frosting

  • Mix together vegan butter, Tofutti Cream Cheese, vanilla, cream of tartar and sea salt. Slowly fold powdered sugar into this mixure. Start with 3 cups and if it isn't hard enough, use the rest. Thin the frosting by adding almond milk. Thicken the frosting by adding more powdered sugar. 
  • The frosting should be quite thick and you should be able to form a peak that will hold for quite some time before melding back together. For best results, refrigerate before decorating. 
  • Remove from fridge and decorate any way you please. 

Notes

  • Calories are per one cookie.
  • The number of gingerbread men you get will largely depend upon the size of your cookie cutter. I ended up with 18 from my dough,
  • This dough is crumbly; when you pick it up, however, it should meld together to form a dough ball. If it's too crumbly, first add a little water. If it's still crumbly, try adding 1-2 teaspoon of vegetable oil.   
  • For thicker cookies, roll out a thicker dough.
  • Adapted from Loving it Vegan.
 

Nutrition

Serving: 1cookie | Calories: 217kcal | Carbohydrates: 38g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 360IU | Calcium: 29mg | Iron: 0.9mg