Chewy Vegan Gingerbread Cookies
These Chewy Vegan Gingerbread Cookies are a delicious treat to enjoy this holiday season! They have a delicious flavour from spices like cinnamon and allspice. They are so soft and take only 10 minutes to bake!
Ingredients
- 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
- 2 tsp cinnamon
- 2 tsp allspice (or pumpkin pie spice)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 3/4 cup all-purpose flour, + more for rolling out dough - using scoop and level method* (see notes)
- 1 tub icing of your choice
Instructions
- 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 or whisk) until well combined.
- Next, add in molasses, melted vegan butter, all your spices, salt, and baking soda. Mix well.
- Next, measure 3 3/4 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.
- Once you notice the dough becoming harder to mix and it forms a ball, flour your work surface and place the dough on the countertop and begin mixing in remaining flour with your hands and knead the dough. Make sure you mix in all of the flour well.
- 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 out your dough to 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 2 finger widths apart. Bake cookies for 10-12 minutes, until cookies are soft and fluffy and the bottoms have browned slightly.
- Once cooked, remove from the oven and let cool for 15 minutes. If you want to ice them, let your cookies cool for about one-two hours, or until they're cold.
- Enjoy!
Notes
*scoop and level method for flour: scoop flour into your measuring cup/spoon but do not pack it down! Fill up measuring cup/spoon all the way to the top and use a knife to remove excess flour. This measuring method makes your cookies super chewy and soft.
How to store: place cookies in an airtight container in the fridge for one week, or leave them out on your counter in a container for a week.
To freeze, place cookies in an airtight container and then in a bag. Tie the handles of the bag together, and place in the freezer for up to 2 months.
To freeze, place cookies in an airtight container and then in a bag. Tie the handles of the bag together, and place in the freezer for up to 2 months.