These vegan gingerbread cookies, made with coconut oil, molasses, allspice, ginger, and cinnamon, are easy to make and bake — perfect for vegan Christmas treats!
Ingredients
- ½ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- baking soda: 0.5 tsp
- ground ginger: 0.5 tsp
- ground allspice: 0.5 tsp
- salt: 0.25 tsp
- coconut oil, at room temperature: 0.5 cup
- molasses: 0.33333 cup
- white sugar: 0.25 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
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Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
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When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
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Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
