These vegan gingerbread cookies taste just like the classics! Complete with an eggless royal icing that hardens, made with Aquafaba. Aquafaba is the water from a can of chickpeas, that acts like egg whites in baking. But not to worry, you cannot taste the chickpeas! If you try these vegan gingerbread cookies, let me know in the comments or tag @plentyfullvegan on Instagram!
Vegan Holiday Recipes
Vegan Gingerbread Cookies
- 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
- ROYAL ICING
- 6 Tbsp Aquababa (water from chickpeas)
- ⅛ tsp Cream of Tartar (optional)
- 4 Cups Icing sugar
- First mix all dry ingredients: flour, spices, baking soda and coconut sugar.
- Mix in wet ingredients: oil, plant-based milk, molasses and vanilla.
- When the mixture gets to sticky use your hands to combine into a dough. The mixture will feel wet and sticky.
- Place in the fridge and refrigerate for at least 1 hour. This can also be made beforehand and sit overnight.
- Pre-heat oven to 350 F
- 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).
- Use your favourite cookie cutters to cut shapes! Or use a cup to cut circles.
- Place on a baking sheet lined with parchment paper.
- Take scraps and re-form into a ball, roll out again to cut more cookies!
- Bake for 10 - 12 minutes. Let cool completely before you ice.
- 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.