Vegan Gingerbread

 Vegan Gingerbread is a warm, spiced treat perfect for the holiday season, made without any dairy or eggs. It’s soft, flavorful, and perfect for decorating or enjoying as is! Here's a simple recipe to make these delicious cookies:

Ingredients:

1/4 cup molasses

1/4 cup maple syrup or coconut sugar

1/4 cup coconut oil, melted (or vegan butter)

1/4 cup almond milk (or any plant-based milk)

1 tbsp ground ginger

1 tbsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

2 1/2 cups all-purpose flour (or a mix of whole wheat and all-purpose)

For the Icing (optional):

1/2 cup powdered sugar

1 tbsp almond milk

1/4 tsp vanilla extract

Instructions:

1. Prepare the Dough:

In a large mixing bowl, whisk together the molasses, maple syrup (or coconut sugar), melted coconut oil (or vegan butter), and almond milk.

Add the ground ginger, cinnamon, nutmeg, cloves, vanilla extract, baking soda, and salt. Stir to combine.

Gradually add the flour, mixing in one cup at a time until the dough starts to come together. You may need to use your hands to knead the dough as it thickens.

Once the dough is smooth, wrap it in plastic wrap and refrigerate for at least 30 minutes (or up to an hour) to firm up and make rolling easier.

2. Roll Out the Dough:

Preheat the oven to 350°F (175°C).

Place the chilled dough on a lightly floured surface and roll it out to about 1/4-inch thickness.

Use gingerbread cookie cutters (or any shapes you prefer) to cut out cookies and transfer them to a lined baking sheet, spacing them about 1 inch apart.

3. Bake the Cookies:

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are slightly golden. The cookies will firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

4. Make the Icing (Optional):

In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract to create the icing. Add more almond milk for a thinner consistency or more powdered sugar for a thicker icing.

Once the cookies are completely cooled, you can pipe or drizzle the icing over them for decoration.

5. Serve and Enjoy:

Enjoy your warm, spiced vegan gingerbread cookies, either as they are or decorated with the icing!

Tips:

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.

Customization: Feel free to add chopped candied ginger, raisins, or even dark chocolate chips for added flavor and texture.

Gluten-Free: To make this recipe gluten-free, use a gluten-free flour blend that works as a 1:1 substitute for all-purpose flour.

These Vegan Gingerbread Cookies are sure to fill your kitchen with warmth and spice—perfect for the holidays or anytime you crave a cozy treat!