Description
This delicious vegan gingerbread recipe combines warming spices and a rich, molasses-like sweetness to create perfect gingerbread cookies without any animal products. Made with dairy-free margarine and flaxseed as an egg substitute, these cookies are soft, flavorful, and ideal for the holiday season or any cozy occasion. They bake up beautifully golden and can be stored for up to two weeks in an airtight container.
Ingredients
Scale
Dry Ingredients
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- Pinch of salt
Wet Ingredients & Others
- 1 tbsp ground flaxseed
- 2½ tbsp water
- 140g dairy-free margarine
- 100g dark muscovado sugar
- 3 tbsp golden syrup
Instructions
- Prepare the flaxseed mixture: Combine 1 tablespoon of ground flaxseed with 2½ tablespoons of water in a small bowl. Stir and leave it to thicken and gel for about 5 minutes, creating a flaxseed ‘egg’ substitute.
- Line baking sheets: Prepare two baking sheets by lining them with baking parchment to prevent sticking during baking.
- Melt margarine and sugar: In a pan over low heat, gently melt 140g of dairy-free margarine together with 100g dark muscovado sugar and 3 tablespoons of golden syrup. Stir continuously until fully combined and smooth.
- Combine wet ingredients: Transfer the melted mixture to a medium mixing bowl and allow it to cool slightly to avoid cooking the flaxseed mixture upon addition. Stir in the thickened flaxseed mixture until evenly incorporated.
- Add dry ingredients and form dough: Sift together 350g plain flour, 1 tsp bicarbonate of soda, 1 tbsp ground ginger, 2 tsp ground cinnamon, and a pinch of salt. Gradually stir these into the wet ingredients until the dough comes together into a smooth ball. If the dough is too sticky, add a small amount of extra flour.
- Chill the dough: Wrap the dough in cling film or cover it and place it in the refrigerator to chill for 30 to 45 minutes until firm. This step helps the dough to become easier to roll out and cut.
- Preheat the oven: Heat the oven to 200°C (180°C fan) or Gas Mark 6 in preparation for baking the cookies.
- Roll and cut out shapes: Lightly dust your work surface with flour. Roll out the chilled dough to approximately 5mm thickness. Use a gingerbread person cookie cutter to stamp out shapes. Re-roll the trimmings and continue cutting out shapes until all the dough is used.
- Bake the gingerbread: Place the cut shapes on the prepared baking sheets, ensuring they have a bit of space to spread slightly. Bake in the preheated oven for 12 minutes or until the edges are golden and fragrant.
- Cool the cookies: Leave the gingerbread on the baking sheets for 10 minutes to firm up, then transfer them to wire racks to cool completely.
- Storage: Once cooled, store the gingerbread cookies in an airtight container. They will keep fresh for up to two weeks.
Notes
- Using ground flaxseed mixed with water creates an effective vegan egg substitute to bind the dough.
- Chilling the dough before rolling improves workability and prevents spreading during baking.
- Store cookies in an airtight container at room temperature to maintain freshness and crispness.
- You can customize the spice levels by adjusting the amount of ginger and cinnamon to suit your taste.
- If you don’t have golden syrup, substitute with an equal amount of maple syrup or light molasses, but this may slightly alter the flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: British
Keywords: Vegan gingerbread, gingerbread cookies, vegan cookies, holiday baking, dairy-free cookies, spiced cookies, vegan dessert
