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The Best Vegan Gingerbread Cookies For The Holidays

If you wish you could enjoy cookies guilt-free, then you need this recipe in your life. The combination of spices makes every bite full of robust, gingery goodness.

  • Prep Time: 2h 30m
  • Cook Time: 15m
  • Total Time: 2h 45m


  • 2 c white whole wheat flour
  • 2 tsp. ginger powder
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. cloves
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 c coconut sugar
  • 1/4 c coconut oil, softened (not melted)
  • 1/4 c molasses
  • 1/4 c unsweetened applesauce
  • 2 tbsp. unsweetened almond milk


  1. Combine the flour, ginger, cinnamon, baking powder, cloves, baking soda, and sea salt in a large mixing bowl.
  2. In a medium mixing bowl, whisk coconut oil and sugar for 1-2 minutes. Then whisk in the molasses, applesauce, and almond milk.
  3. Pour the wet ingredients into the large bowl and mix until a dough forms. You can add a little flour (not too much!) if the dough is sticky.
  4. Start kneading your dough on a lightly floured surface until it is smooth. Cover in plastic wrap and place in the fridge for 2 hours.
  5. Preheat your oven to 350 degrees F. Remove the dough from the fridge and knead it a few times on a lightly floured surface. Roll it out until it is 1/4 inch thick and use whatever cookie cutters you want to cut shapes. You can also just form little balls of dough if you just want round cookies.
  6. Place the cookies on an ungreased baking sheet and bake for 14-16 minutes.