Gingerbread cookies are a classic holiday treat, but they can be difficult to make vegan. This recipe makes it easy to enjoy gingerbread cookies without any dairy or eggs.
- Many gingerbread cookie recipes contain dairy or eggs, which can make them difficult to make vegan.
- Vegan gingerbread cookies can be difficult to find, and they can be expensive.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the vegan butter substitute, sugar, and molasses until light and fluffy.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Cover the dough and chill for at least 30 minutes.
- Roll out the dough to 1/4-inch thick and cut into desired shapes.
- Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes, or until the edges are golden brown.
- Let cool completely before frosting.
- These cookies are perfect for any holiday party or gathering.
- They’re also great for a special treat on any day of the year.
- These cookies are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for up to a week.
- For the best results, use a high-quality vegan butter substitute.
- Be sure to let the dough chill for at least 30 minutes before baking.
- If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the dough onto the baking sheets.
Recommendation
These cookies are a delicious and festive treat that everyone will love. They’re also a great way to enjoy gingerbread cookies without any dairy or eggs.
Conclusion
This easy gingerbread cookie recipe is a great way to enjoy a classic holiday treat without any dairy or eggs. The cookies are delicious, easy to make, and perfect for any occasion.
FAQ
Q: Can use regular butter in this recipe?
No, you cannot use regular butter in this recipe. The vegan butter substitute is essential for creating a chewy, gingerbread cookie texture.
Q: Can use a different type of vegan butter substitute?
Yes, you can use a different type of vegan butter substitute in this recipe. However, be sure to read the ingredients list carefully to make sure that the substitute is dairy-free and egg-free.
Yes, you can make these cookies gluten-free by using a gluten-free flour blend.
Yes, you can make these cookies nut-free by using a nut-free baking mix.
These cookies are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for up to a week.
– 1 cup all-purpose flour
– 1 cup oat flour
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/2 cup vegan butter, softened
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
To make the dough, whisk together the flour, baking powder, baking soda, salt, and ginger in a large bowl. In a separate bowl, whisk together the vegan butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and whisk until combined. Add the dry ingredients to the wet ingredients, and mix until just combined. Do not overmix, as this will result in tough cookies.
10-12 minutes
Here are some tips for making vegan gingerbread cookies:
Yes, you can make this recipe with gluten-free flour. Just substitute the all-purpose flour with your favorite gluten-free flour blend.
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
10-12 minutes