Dessert

Vegan Gingerbread Recipe

ByJake Silas December 4, 2025December 4, 2025

Introduction

Delight in these classic vegan gingerbread cookies that are rich with warm spices and perfect for holiday baking. Soft yet crisp, they offer a charming twist on a traditional treat without any animal products.

A white cutting board sits on a white marbled surface, holding seven gingerbread cookies of different sizes shaped like little people; one cookie in the center is decorated with white icing forming eyes, a smile, buttons, and wavy lines on the arms and legs, while the others are plain brown with a textured surface. To the right of the board is a piping bag tied with string resting partly on the surface. Around the board are small star-shaped and snowflake-shaped cookies, some with white icing, and a folded cloth with red, cream, and beige stripes lies underneath the board on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp ground flaxseed
140g dairy-free margarine
100g dark muscovado sugar
3 tbsp golden syrup
350g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tbsp ground ginger
2 tsp ground cinnamon
Pinch of salt
2½ tbsp water (for flaxseed mix)

Instructions

Step 1: Combine the ground flaxseed with 2½ tablespoons of water in a small bowl and leave to thicken for about 5 minutes.
Step 2: Line two baking sheets with baking parchment to prepare for baking.
Step 3: Melt the dairy-free margarine, dark muscovado sugar, and golden syrup together in a pan over low heat. Once melted, transfer the mixture to a medium bowl and allow it to cool slightly.
Step 4: Stir the thickened flaxseed mixture into the margarine mixture. Then add the plain flour, bicarbonate of soda, ground ginger, ground cinnamon, and a pinch of salt. Mix until the dough comes together smoothly.
Step 5: Chill the dough in the refrigerator for 30 to 45 minutes until firm enough to handle.
Step 6: Preheat your oven to 200°C (180°C fan) or gas mark 6. Lightly flour a surface and roll out the dough to about 5mm thickness.
Step 7: Use gingerbread cutters to stamp out shapes from the dough. Gather the trimmings, reroll, and continue cutting until all dough is used.
Step 8: Arrange the cut cookies on the prepared baking sheets and bake for around 12 minutes or until golden brown.
Step 9: Let the cookies cool on the trays for 10 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a spicier flavor, add a pinch of ground cloves or nutmeg to the dough.
Use maple syrup instead of golden syrup for a different sweetness note.
If dough is too sticky after chilling, lightly flour your hands before rolling out.
Decorate cooled cookies with dairy-free icing for festive flair.

Storage

Store the gingerbread cookies in an airtight container at room temperature. They will keep well for up to two weeks. To maintain crispness, avoid storing them in a humid environment. If they soften slightly, you can refresh them in a warm oven for a few minutes before serving.

How to Serve

A white wooden board holds seven gingerbread cookies in the shape of people, with one cookie decorated with white icing for eyes, buttons, a smiling mouth, and wavy lines on arms and legs. The cookies vary in size and color from light to dark golden brown, with some crisp edges visible. To the right of the board, there is a white piping bag tied with a string, resting on a white marbled surface. Under the board is a red and white striped cloth with frayed ends. Near the bottom right, there are a few small white and beige star and snowflake-shaped decorations. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum for structure, or add it separately. Baking times may vary slightly.

How can I make the cookies vegan without flaxseed?

You can replace the flaxseed mix with an equal amount of applesauce or mashed banana as a vegan binder, though the texture and flavor may change slightly.