Spicy Vegan Gingerbread Cookies

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Total Time
27mins
Prep 15 mins
Cook 12 mins

This is a modified version of a gingerbread recipe that I found in one of my mom's old cookbooks. It's spicy, sweet, and super yummy!

Ingredients Nutrition

Directions

  1. Mix all of the ingredients.
  2. Cover and refrigerate for about an hour and a half to two hours.
  3. Preheat the oven to 350 degrees (f).
  4. Roll out to ¼" thick on a lightly floured surface, and use cookie cutters to cut the dough.
  5. Place the cookies on a greased pan, and bake for ten to twelve minutes, until you can touch the cookies without leaving an indentation.
Most Helpful

5 5

This recipe hit the spot! I was craving chocolate and had no eggs on hand, so I just added vegan chocolate chips to this recipe (my roomie is an unofficial vegan and keeps a lot of vegan-friendly items on-hand). I made 50 smaller cookies, which comes out to about 50 cals each...the texture of the whole wheat flour is divine. Thanks, VeganKitten!

5 5

Yummy and low fat! I quartered the recipe and susbstituted the sugar for Splenda and used soya milk intead of water (using a little more than 1/3 cup) but kept the same amount of spices, making 4 big, very spicy cookies, just the right amount for me and my mum. Thanks for a great recipe, next time I'm going to try making smaller cookies and sandwiching them with a cinnamon cream cheese frosting.