These easy vegan gingerbread cookies are super tasty! They're sweet and spiced with delicious ginger, cinnamon, nutmeg, cloves, and vanilla. You won't even miss the molasses! They have that perfect snap that you expect in a gingerbread cookie. They're golden and crisp on the outside, and soft on the inside. Celebrate the holidays with friends and family by serving a plate of these delicious cookies! No one will believe they're vegan, and you won't believe how easy they are!
Preheat the oven to 425
In a mixing bowl, mix the melted vegan butter, flax eggs, sugar, almond milk, baking powder, vanilla, cinnamon, ginger, cloves, and nutmeg. Then, add the flour and mix until a dough forms.
Line a baking sheet with parchment paper. Use your hands to roll about a tablespoon of cookie dough into a ball and place it onto the baking sheet. Repeat until all of the dough is used, this recipe makes about 20 cookies. Bake for 10-12 minutes until the cookies are golden on the bottom.
While the cookies are baking, use an electric mixer to blend the powdered sugar, almond milk, butter, and vanilla to make the frosting. Use a small pastry bad to drizzle the icing over the cookies. Enjoy!
Ingredients
Directions
Preheat the oven to 425
In a mixing bowl, mix the melted vegan butter, flax eggs, sugar, almond milk, baking powder, vanilla, cinnamon, ginger, cloves, and nutmeg. Then, add the flour and mix until a dough forms.
Line a baking sheet with parchment paper. Use your hands to roll about a tablespoon of cookie dough into a ball and place it onto the baking sheet. Repeat until all of the dough is used, this recipe makes about 20 cookies. Bake for 10-12 minutes until the cookies are golden on the bottom.
While the cookies are baking, use an electric mixer to blend the powdered sugar, almond milk, butter, and vanilla to make the frosting. Use a small pastry bad to drizzle the icing over the cookies. Enjoy!
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