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You are here: Home / Recipes / Desserts / Molasses-Free Vegan Gingerbread Cookies

Molasses-Free Vegan Gingerbread Cookies

Published: November 29, 2016 Last Updated: January 23, 2019 / 14 Comments

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Molasses-Free Vegan Gingerbread Cookies | ElephantasticVegan.com

Just in time for the Christmas season: A recipe for Molasses-Free & Vegan Gingerbread Cookies. These aren’t like your typical soft gingerbread, they are gingerbread-flavored crispy cookies. They are the perfect Christmas cookies!

Molasses-Free Vegan Gingerbread Cookies | ElephantasticVegan.com

So my goal for these Gingerbread cookies was to make them without molasses. Because I really dislike working with the sticky mess and I end up having leftover molasses in the pantry all year around. And they worked great! These they aren’t like the typical soft gingerbread, they are crispy gingerbread cookies.

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elephant cut outs ❤❤ let the christmas baking begin 😊😊 #vegan #whatveganseat #christmas #xmas #cookies #vegansofig #veganspin #veganinspo #veg #govegan #elephant #food #sweet #gingerbread #smellslikechristmas

A post shared by Bianca Haun 🌱 Vegan Food (@elephantasticvegan) on Dec 22, 2015 at 12:42pm PST

These Christmas cookies get their specific gingerbread taste from the cinnamon and ginger powder. If you’re looking for more vegan Christmas cookies, make sure you check out these No-Bake Marzipan Rum Balls or the easiest Christmas cookies ever with only two ingredients!

Molasses-Free Vegan Gingerbread Cookies | ElephantasticVegan.com

Molasses-Free Vegan Gingerbread Cookies

Recipe for Molasses-Free & Vegan Gingerbread Cookies. They are the perfect cut-out Christmas cookies! 
4.17 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: German, Vegan
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 1 baking tray
Author: Elephantastic Vegan

Ingredients

  • 1 2/3 cup white flour
  • 1/2 cup white sugar (make sure it's vegan!)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ginger powder
  • 2 tablespoons maple syrup
  • 1/8 cup almond milk (or any other plant-based milk)
  • 1/4 cup cold vegan butter (EarthBalance, Alsan,...)
US Customary - Metric

Instructions

  • Combine the dry ingredients: flour, sugar, baking powder, cinnamon powder, and ginger powder. Give it a quick whisk. Add in the maple syrup, vegan butter (cut in small pieces) and almond milk. Mix and knead with your hands until it's a smooth dough. If it's too sticky, feel free to add more flour.
  • Cover the dough in plastic wrap and put it in the fridge for at least 30 minutes (the dough should be cold when you roll it out). Meanwhile pre-heat the oven to 350°F/180°C.
  • Roll out the dough on a floured surface and cut out cookies with a cookie cutter until all the dough is used up. Transfer them on a baking sheet and bake them in the oven for about 10 minutes. They are quite soft when fresh out of the oven but they will harden once cooled, so let them cool off completely, before munching them or decorating them further.

Estimated Nutrition Info

Calories: 1542kcal | Carbohydrates: 258g | Protein: 17g | Fat: 49g | Saturated Fat: 9g | Sodium: 439mg | Potassium: 672mg | Fiber: 5g | Sugar: 124g | Calcium: 299mg | Iron: 8.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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More Christmas cookies

Easy Vegan Christmas Cookie Recipes | ElephantasticVegan.com

Easy Vegan Christmas Cookie Recipes

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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

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Comments

  1. Iga | Dietmap

    November 30, 2016 at 2:26 pm

    time to start christmas recipes! xx

    Reply
    • Bianca

      December 2, 2016 at 4:25 pm

      Yes! Let the baking begin :)

      Reply
  2. Natalie | Feasting on Fruit

    December 2, 2016 at 6:12 pm

    OMG!!! These are just too cute for words <3 The fact that you made them into elephants…awwww so perfect! And such a fun challenge making them molasses free, that stuff can be such a mess I swear it just leaves a trail of stickiness no matter how much I clean the bottom of the bottle :D Cookie season is on!!

    Reply
    • Bianca

      December 9, 2016 at 11:04 am

      hahaha, yeah, molasses are a sticky mess. I never used it much, except for gingerbread, and then I had half a jar sitting in the pantry for a year, so making molasses-free gingerbread cookies was my way to deal with that :) I love cookie season! ^.^

      Reply
      • Adesso

        December 6, 2019 at 3:31 pm

        Is the mixture supposed to be so dry? It seems like it needs more liquid? Too crumbly ..

        Reply
  3. Veerle

    December 15, 2016 at 8:49 pm

    these are so freakin cute! Could you use stevia instead of xylitol? xo

    Reply
    • Bianca

      December 16, 2016 at 4:20 pm

      Thanks! I haven’t worked with stevia before. It could definitely work with granulated stevia (but I’m not sure if it’s a 1-to-1 conversion rate). It’s definitely worth a try :)

      Reply
  4. Tara

    December 1, 2017 at 5:50 am

    Is there something wrong with the temperature and liquid amounts?

    180* C = ~350 F

    but you have 80*F listed as the temperature…

    Also my dough is just powder I had to add a ton of water to get it to hold together.

    Reply
    • Bianca

      December 5, 2017 at 11:04 am

      Hi Tara, thank you so much for bringing this to my attention! The temperature was most definitely an error. I’ve just remade the cookies and I’ve updated the ingredients and instructions. It needs a bit more milk, plus I’ve added in the instructions to use the hands for kneading the dough. It will need the body’s warmth for the butter to get warm enough to bind everything together :)

      Reply
  5. Chris

    December 2, 2017 at 5:52 pm

    I had the same issue as the other commenter with my dough essentially being a powder. I added some more almond milk but it was too much and my dough was too wet. Added some more flour and it came out pretty good though. I’ll have to try again with a different amount of almond milk and see how it comes out. Wasn’t really “gingerbread” to me but that’s just because of not using molasses I’m sure. Tasted and cooked great after all that though!

    Reply
    • Bianca

      December 5, 2017 at 11:06 am

      Thank you so much for your comment, Chris! I’ve just remade the cookies and I’ve updated the ingredients and instructions. You’re right, it needs a bit more almond milk, plus I’ve added in the instructions to use the hands for kneading the dough. It will need the body’s warmth for the butter to get warm enough to bind everything together :) Yeah, it’s not a typical gingerbread recipe, it’s more like gingerbread-flavored cookies. Glad you liked them nonetheless! :)

      Reply
  6. célia

    December 5, 2017 at 11:48 pm

    second winter i made them, super quick, super easy, super appreciated ! thank you

    Reply
    • Bianca

      December 7, 2017 at 11:51 am

      So glad to hear that, Célia!! <3

      Reply
  7. Judy

    December 7, 2019 at 8:06 am

    I made them :) It was so good! Tasted like biscoff lotus biscuits :). I used some tapioca starch and homeade oat flour because that’s what I had on hand. I also used chilled coconut oil instead of butter. It turned out amazing tho :). Thank you so much, I will be trying out many more of your recipes soon:)

    Reply

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Portrait of Bianca HaunHeyo! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. If you’re looking for vegan comfort food, you’ve come to the right place! (More)

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