The Ultimate Christmas Vegan Gingerbread Cookies

Hannah Sunderani
Dec 5, 2017
4 min read

Holy Mrs. Clause these are the Ultimate Christmas Vegan Gingerbread Cookies I've ever had the pleasure of making! I made these last week, and it honestly put me in the best holiday mood. Cutting out these pretty Christmas themed cookies and cranking up the xmas tunes is what the holidays are all about. Baby it's cold outside! So you'll find me by the oven baking up some magical Christmas treats.

These gingerbread cookies are a simple recipe of ginger, coconut sugar, almond butter, organic blackstrap molasses, vegan butter, and flour. I've adapted this recipe from Minimalist Baker's version. I always love the ease and simplicity of Dana's creations. The outcome was a perfectly baked Christmas cookie with a crunchy exterior and soft chewy inside. That deserves some Christmas cheer!

What makes these cookies irresistible is the organic blackstrap molasses. You can see it looks almost chocolatey it's so dark. I bought it from the bio store and it's so rich and thick! The flavour is a sweet deep burnt caramel smell that is completely euphoric. It definitely takes front stage in this recipe, and it's deep sweet flavour is all the more welcome at this time of year. I also generally believe anything that's bolder in colour and flavour has got to be more nutrient packed whether it be fact or not. But according to Livestrong that is certainly the case with blackstrap molasses vs. the regular kind. It gets its colour from being boiled three times. The triple boiling and sugar extraction process results in a blackstrap molasses thats nutritionally dense and sweet. It contains the same vitamins and minerals as a "second" molasses, but in a more concentrated form. Blackstrap molasses also contains antioxidant compounds. Woohoo! Bring on the cookies. (I'll find any excuse to indulge).

Apart from it's beautiful taste I absolutely love these Christmas cookie cutters. Just looking at them! They certainly put me in the Christmas spirit. I bought these cookie cutters from Alice Delice in Vieux Lille and the shapes are of the classic gingerbread man, a candy cane and oh by golly, holly! Needless to say these cute little cookies didn't last long in our home. Trying one cookie only merited in trying all three. We just couldn't allow for any favouritism between shapes. Plus it was vital to know how the gingerbread man tasted in relation to the candy cane and holly. The smell of freshly baked gingerbread filling up all corners of the house was an additional bonus. Coming in from the cold to a gingerbread scented home is the closest thing to real life gingerbread house I'm ever going to get, (although I love the idea of being able to eat my walls!). Until I wake up as a Babe in Toyland these gingerbread cookies will do just fine.

I hope you will indulge in these Christmas cookies with me. Tis the season to be holly and jolly for gingerbread! Bet you can't have just one. ;)

Happy holiday baking everyone!

The Ultimate Vegan Christmas Gingerbread Cookies

Recipe adapted from Minimalist Baker

Makes: 25-35 cookies | Prep Time: Overnight + 30 mins| Cook Time: 12-15 mins

Ingredients:

1 tbsp chia seeds
3 tbsp (45 ml) water
1/2 cup (65g) coconut sugar
1/4 cup (60ml) almond butter
3 tbsp (45ml) organic blackstrap molasses
1/4 cup (45g) coconut butter, or other vegan butter (I used Vita'Coco margarine)
3/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cups (200g) + 2 tbsp (15g) white wheat flour (I used Celnat Farine de Ble blanche type 65)

Directions:

Add 1 tbsp chia seeds to 3 tbsp water and let absorb for at least 10 minutes to form chia egg.
In a large mixing bowl add chia egg, coconut sugar, almond butter, blackstrap molasses, coconut butter, ginger, nutmeg, salt and baking soda. Beat with a hand mixer on low to combine.
In batches add white wheat flour and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. 1 1/2 cups + 2 tbsp was the perfect amount for me.
Cover and chill the dough overnight in the fridge, or for at least one hour.
Once chilled, preheat oven to 350F/175C. Line your work station with parchment paper and generously sprinkle the bottom with flour before rolling. With a rolling pin, carefully roll out dough to be a little thicker than 1/8 inch. You don't want it too thin or they'll be too crunchy. (Add a little flour to the rolling pin if needed to stop the dough from sticking).
Working quickly, dip your cookie cutters in flour and cut out shapes. Gently transfer the cookie cutouts to a paper lined baking sheet using a lightly floured spatula. Leave 2 inches between the cookies for spreading.
Quickly roll any of the remaining dough back into a ball and roll it out again to be a little thicker than 1/8 inch. Try to work quickly, and not to overwork the dough, to avoid it from getting too warm and soft. Dip your cookie cutters in flour again, and cut out shapes. Gently transfer remaining cookie cutouts to a paper lined baking sheet using a lightly floured spatula.

Bake cookies in oven for 6-8 minutes, or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. (Feel free to rotate the baking trays half way between cooking for an even bake). When cooked let the cookies rest on the pan for 2-3 minutes, then transfer to a cooling rack.
Serve fresh, or store covered at room temperature for several days until ready to serve. Freeze for longer term storage.

Approvals: