Plant Based GingerBread Cookies - Yum!

So ginger has been one of my favorite medicinal roots, and I like it so much I may or may not have a soy ink tattoo of someone serving ginger tea! I find value in ginger’s digestive and warming properties and regularly use the root in smoothies, juices and cooked recipes. So when the opportunity comes to have ginger in a dessert form, I’m all about it!


These delicious gingerbread cookies are vegan and a great way to celebrate the holiday season. I usually double the recipe and give away cookies to friends, family and neighbors.


1 cup vegan margarine

1 cup raw sugar

Egg replacer for 1 egg (you can use Ener-G Egg Replacer, a flax water combo or any other mixture you prefer)

1 cup molasses

2 Tbsp apple cider vinegar

5 cups all purpose flour

1/2 tsp salt

1-1/2 tsp baking soda

1 Tbsp ginger powder

1-1/2 tsp cinnamon

1 tsp cloves

1/2 tsp nutmeg


Combine the vegan margarine and raw sugar in large bowl. Add the egg replacer, molasses and apple cider vinegar and mix well.

In a separate bowl, combine flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg. Mix well.


Slowly pour the dry bowl into the wet mixing a bit at a time. Combine until the batter is mixed well.


Refrigerate the dough for four hours or overnight. The dough must be chilled to assist with it being able to be rolled and cut without sticking.


Remove from refrigeration and grab a large ball of dough (6”-8”). Flatten a little with your hand then use a piece of wax paper on top and with a rolling pin roll out the dough so it is roughly 1/4” thick. Next take your favorite cookie cutters and start cutting your shapes, making sure to press firmly through the dough. Once you have as many shapes cut as will fit on the rolled out dough, begin to peel away the excess dough from the cut shapes. Place cut out shapes on a cookie sheet (ideally lined with a silpat). Repeat until all of the dough has been used.


Bake at 375F for 6-8 minutes.




These cookies are amazing on their own but if you wish to frost them with your favorite plant based frosting recipe, place the hot cookies on a cooling rack to fully cool beforehand. This recipe will yield about 20-24 cookies depending on the size of your cutters.


Enjoy and seasons greetings!