Chewy vegan gingerbread cookies are a staple Christmas/holiday dessert! I love to make these every year for my family. These gingerbread cookies are also a staple in y family because they are nut-free! One of my family members has a tree nut allergy, so I always do my best to try and make some desserts for them. These cookies are amazing not only because of how delicious and chewy they are, but because they do not require any time for the dough to chill! That means more time for you to eat them of course. Despite this year being a little different, you can still make these and deliver them to your family members for the holidays.
What ingredients do I need to make these chewy vegan gingerbread cookies?
For these gingerbread cookies, you will need some all-purpose flour, flax seeds (to make two flax eggs), applesauce to sweeten, and molasses for the ginger flavour. In addition, you will add some melted vegan butter, (I love using Earth Balance), some cinnamon, allspice, ginger, and pumpkin pie spice. I use allspice and pumpkin pie spice because I find the spice flavour is not as strong, but you can only use one if you’d like. Lastly, I add some salt and baking soda!
Tips for making chewy vegan gingerbread cookies
- Use a hand or stand mixer. I do not recommend mixing this batter with a spatula only. You need a hand mixer or a stand mixer to be able to mix the dry ingredients into the wet.
- Slowly add your flour. The total amount of flour in this recipe is 3 1/4 cups. I add in 2 1/2 cups to my batter first, leaving aside the rest of the flour. Once the dough forms a sticky ball, I transfer the dough onto a floured surface, and slowly add in the remaining flour while I knead the dough. You want to press and punch the dough enough to mix in the flour.
- Make your cookies 1/4 of an inch thick. You can make your cookies a bit thicker if you’d like, as they will be soft. However, if you make them too thin, they may be too crunchy.
- Sprinkle flour on your cookie cutter. Your dough may get stuck inside your cookie cutter and not come out onto the baking sheet. Make sure you lightly dust flour on the rim of the cookie cutter before cutting our your gingerbread cookie.
How do I store my gingerbread cookies?
To store the gingerbread cookies, place them in an airtight container and keep them in the fridge. They last up to one and a half weeks in the fridge. If you would like to freeze them, place them in an airtight container, then place the container in a bag and tie the handles in a knot. Place in the freezer for up to two months.
If you’re looking for more holiday recipes to make, try my healthy peanut butter truffles!
Chewy Vegan Gingerbread Cookies
- 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 2 tbsp applesauce
- 1/4 cup molasses
- 2 tbsp vegan butter, melted (I use Earth Balance)
- 2 tsp cinnamon
- 2 tsp ginger
- 2 tsp allspice (or pumpkin pie spice)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 1/4 cup all-purpose flour
- 1 tub icing of your choice
- Preheat oven to 350ºF.
- Line a baking tray with parchment paper and set aside.
- In a small bowl, make your flax egg by combining 2 tbsp flax seeds with 6 tbsp warm water. Let sit for 5 minutes.
- In a medium-sized bowl, add in flax egg, packed brown sugar, maple syrup, and applesauce and mix with a hand mixer (can also use a stand mixer) until well combined.
- Next, add in molasses, melted vegan butter, all your spices, salt, and baking soda. Mix well with your hand mixer.
- Next, measure 2 1/4 cups of flour. Slowly add in the flour by the tablespoon to your batter and combine with your hand mixer. The batter should be sticky, but still form somewhat of a ball.
- Place the remaining 1 cup of flour in your measuring cup and set aside. Sprinkle some flour on your countertop or a flat surface, and place your dough on it. Slowly add in the remainder of your flour by tablespoon and knead the dough. Make sure you mix in all of the flour well. If you find it is still a little bit sticky after adding all of the flour, add in about another 1/4 cup.
- Once your dough is soft and not very sticky (you are able to roll it with a rolling pin without the dough getting stuck), roll our your dough to a 1/4 inch thick.
- Place your cookie cutter in a bit of flour, and begin cutting your gingerbread cookies. Cut and place on your lined baking tray. Repeat for the remainder of the dough.
- These cookies do not grow lengthwise in the oven, so you can place them a finger width apart. Bake cookies for 10 minutes.
- Once cooked, remove from oven and let cool on a plate for 15 minutes. If you want to ice them, let your cookies cool for about one hour or until they are cold.
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