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+ servings

Vegan Gingerbread Cut-Out Cookies

Ingredients

  • 2 ⅔ cups all-purpose flour + extra for rolling
  • 1 ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt
  • ½ cup molasses
  • ½ cup coconut oil, melted but not hot
  • ½ cup dark natural cane sugar (muscovado, or alternatively use a dark brown sugar, packed)
  • ¼ cup almond milk (or non-dairy milk of choice_
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350° F.
  • Sift dry ingredients together into a large mixing bowl.
  • Whisk together the oil, molasses, sugar, milk, and vanilla extract.
  • Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, until uniform.
  • Flatten the dough into a disk and refrigerate, wrapped in saran, for 30 minutes (or overnight).
  • Dust a clean surface with flour. Roll the dough out till it's a scant ¼" thick. Cut into desired shapes.
  • Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving.