Vegan No-Chill Gingerbread Cookies

READY IN: 25mins




  • Preheat over to 350°F Lightly grease baking sheets.
  • Add oil, baking powder, sugars, molasses, soy milk, vanilla, and spices to a mixing bowl and combine with a whisk.
  • Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
  • When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
  • Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
  • Bake for eight minutes. Place baking sheets on a towel to cool (not a cooling rack). Use a spatula to loosen cookies from sheets immediately.
  • Allow cookies to cool and decorate as desired.