Vegan Gingerbread Cookies
Prep time: 
Cook time: 
Total time: 
  • 1 cup + 2 Tbsp Spelt Flour (sub whole wheat or all-purpose)
  • ½ tsp baking soda
  • ½ Cup Coconut Sugar (Sub brown sugar or maple syrup)
  • 1.5 tsp Ginger
  • 1 tsp Cinnamon
  • Pinch ¼ tsp ish Nutmeg
  • ¼ cup melted coconut oil (sub neutral oil or vegan butter)
  • 1 Tbsp Blackstrap Molasses (sub 2 tbsp Fancy molasses)
  • 2 Tbsp non-dairy milk
  • ½ tsp vanilla extract
  • Extra flour to roll out
  • 6 Tbsp Aquababa (water from chickpeas)
  • ⅛ tsp Cream of Tartar (optional)
  • 4 Cups Icing sugar
  1. First mix all dry ingredients: flour, spices, baking soda and coconut sugar.
  2. Mix in wet ingredients: oil, plant-based milk, molasses and vanilla.
  3. When the mixture gets to sticky use your hands to combine into a dough. The mixture will feel wet and sticky.
  4. Place in the fridge and refrigerate for at least 1 hour. This can also be made beforehand and sit overnight.
  5. Pre-heat oven to 350 F
  6. Flour your working surface, use a rolling pin to roll your dough to about ⅛ - ¼ inch thick. Don't be afraid to add lots of flour to prevent the dough from sticking (up to ⅓ cup).
  7. Use your favourite cookie cutters to cut shapes! Or use a cup to cut circles.
  8. Place on a baking sheet lined with parchment paper.
  9. Take scraps and re-form into a ball, roll out again to cut more cookies!
  10. Bake for 10 - 12 minutes. Let cool completely before you ice.
  11. To make the icing: use and electric mixer to whip together aquafaba and cream of tartar. Slowly add icing sugar to desired thickness and sweetness.
Recipe by Plentyfull Vegan at