Christmas gingerbread cookie recipes are all over the Internet this time of year, but they’re rarely vegan and if they are, they always contain oil or butter. I tweaked a recipe to make my version of vegan gingerbread cookies that can also be made into biscotti. Both are plant based, low-fat and delicious.
Whether you’re a vegan or not, I have been testing out and succeeded in finding a way to make vegan gingerbread cookies that are whole-food plant based, no oil or even vegan butter to keep them low-fat, as well dairy-free.
These easy gingerbread cookies taste equally as good made into cookies or biscotti. I have made a few batches and learned a few tips along the way to make every batch delicious. See the notes section on the recipe card that you can print below.
What Is In My Vegan Gingerbread Cookies?
No oil or vegan butter, but simple seasonal ingredients that include molasses, ground ginger, and cinnamon, plus a hint of clove. This mix of ingredients makes them perfect for holiday celebrations or an afternoon snack.
While experimenting with the recipe, I made it into biscotti first. It was better than I imagined as many vegan recipes can be tasteless. I also rolled the dough to make star shaped cookies – equally delicious for a no-oil, eggs, butter or milk cookie recipe.
Are Gingerbread Cookies Supposed to Be Soft or Crispy?
These vegan cookies are crispy on the edges and tender and slightly chewy in the center. If you prefer a softer cookie, decrease the baking time. Either way they are flavorful.
The biscotti will be hard – perfect for dunking into a cup of tea, coffee or vegan hot chocolate.
Vegan Gingerbread Cookie Recipe – No Oil
Besides being delicious, this recipe is also easy to make and can be made in one bowl, no need to bring out your stand mixer.
They have just the right mix of flavors and spices – ginger, cinnamon, cloves and regular molasses as the sweetener.
If you are trying to stay plant based over the holidays, but don’t want to miss out on the pleasure of enjoying a Christmas cookie or simply want a low-fat cookie option – give these a try.
One Bowl Vegan Gingerbread Cookies & Biscotti
- Large bowl
- wooden spoon
- measuring cups and spoons
- Star shaped cookie cutter
- 1 cup old-fashioned oats divided
- 1-3/4 cups white whole-wheat flour or sprouted whole wheat flour
- 1 tsp baking powder sodium free if watching salt intake
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup pure maple syrup
- 1/4 cup unsulfured molasses
- 1/2 tsp vanilla extract
- 1/2 cup almonds chopped
- 1/4 cup water
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silicon mat.
- If you don't have oat flour, blend 1/2 cup of oats in a food processor until finely ground.
- In a large bowl, combine the finely ground oats, remaining 1/2 cup of oats, flour, baking powder, baking soda, cinnamon, ginger, and cloves. Mix well.
- After mixing – make a hole in the center of the dry ingredients. Into this hole, add and whisk maple syrup, molasses and vanilla to the dry ingredients and then mix all well until combined. If the dough is dry add a tablespoon of water at a time and mix until dough sticks together and can form into a ball.
- Transfer the dough to a parchment covered baking sheet and form it into a log, about 12-inches long by 2 – 4 inches wide.
- Spritz the top with water and then sprinkle chopped almonds over the top. Use the back of a large spoon or your hand to press the nuts into the dough. Spritzing the top with water first will help them stick.
- Place on middle rack in oven for 25 30 minutes or until a golden brown color and firm to the touch.
- Remove the log from the oven and let cool on a wire rack for 10 minutes. Reset oven temperature to 300°.
- Place log on a cutting board. Use a sharp knife to cut the log into 1/2" – 3/4" biscotti size slices.
- Place the sliced biscotti flat on the baking sheet. Bake for 6-8 minutes. Turn slices over and bake for another 6-8 minutes or until dry and firm.
- Remove biscotti from oven and let cool on a wire rack. They will get crisper as they cool.
- Using a rolling pin, roll out the dough to about 1/8″ – 1/4″ thick on your parchment lined baking sheet. If dough sticks – add a little flour to the surface of the parchment paper.
- Use a cookie cutter to cut the rolled dough into shapes.
- Remove excess dough from baking sheet before baking.
- If using a star shaped cookie cutter, spritz the top of each cookie with water and then press a long piece of chopped almond to each point on the star.
- Bake for 8-10 minutes or until golden brown.
- Remove from oven and place on a cooling rack for 10 minutes.
- I recommend you roll and cut out the cookie dough right on a lightly floured silicone baking mat or sheet of parchment paper that you will be baking the cookies on. This way you can pick up the mat/parchment and place it directly on the baking sheet to avoid distorting the shape of the cookies.
- Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes before baking just to ensure that they keep their shape.
- If you want chewier cookies, make thicker cookies and bake for a shorter time.
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