Vegan Gingerbread Cookies
Vegan Gingerbread Cookies
Here's my favorite gingerbread cookies recipe. Soft in the centers, crisp on the edges, and with a perfect marriage of molasses and winter spices. This brown sugar-sweetened holiday goodness won't last long on your festive table. And did I say that I made everything vegan too? Can you believe it? They taste exactly like the traditional ones we used to made when I was younger. Your taste buds and the animals will thank you.
Ingrédients
- 3 1/4 cups whole wheat flour
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 3/4 tsp baking soda
- 3/4 tsp ground cloves optional
- 1/2 tsp ground nutmeg or a bit more if you do not use ground cloves
- 1/2 tsp salt
- 3/4 cup canola oil
- 1/2 cup brown sugar
- 1 flax egg
- 1/2 cup molasses
- 2 tbsp vanilla extract
- 1/2 cup unsweetened soy milk
- 1 orange the zest, optional
Instructions
- In a large bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
- In a second large bowl (or an electric stand mixer with the paddle attachment), beat the oil and the sugar together for a few minutes using a hand mixer on high speed. The mixture should become slightly fluffy. Add in eggs, molasses and vanilla. Continue beating on medium speed until everything is well combined. Reduce the mixer speed to low, and gradually add in the flour mixture until just combined. As you add in the flour, you can also add in up to 1/2 cup of soy milk to facilitate the mixing.
- Using your hands, form a large rectangle with the dough and tightly wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.
- Once the dough is thoroughly chilled, heat the oven at 350F.
- Unwrap the dough, divide it in two, and place it on a large, lightly floured hard surface. Using a floured rolling pin, roll the dough evenly until it is approximately 5 mm thick. Then, use your favorite cookie cutters to cut out your cookies. Reroll the dough as needed to cut more, but try not overdoing it. Transfer your cookies on parchment-covered baking sheets.
- Bake for 8-10 minutes, or until the cookies are crisp around the edges and on top. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- Once the cookies have reached room temperature, you can decorate them with icing, sprinkles and candies! Enjoy!