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Molasses-Free Vegan Gingerbread Cookies

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.

https://www.instagram.com/p/_m58NZOaAs/?taken-by=elephantasticvegan

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

Elephantastic Vegan
Recipe for Molasses-Free & Vegan Gingerbread Cookies. They are the perfect cut-out Christmas cookies! 
4.09 from 12 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine German, Vegan
Servings 1 baking tray
Calories 1542 kcal

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,...)

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.

Nutrition

Calories: 1542kcalCarbohydrates: 258gProtein: 17gFat: 49gSaturated Fat: 9gSodium: 439mgPotassium: 672mgFiber: 5gSugar: 124gCalcium: 299mgIron: 8.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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