These vegan gingerbread cookies made with coconut oil molasses allspice ginger and cinnamon are easy to make and bake perfect for vegan Christmas treats
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 40 mins
Ingredients
Instructions
Sift flour
baking powder
cinnamon
baking soda
ginger
allspice
and salt into a bowl.
Beat coconut oil
molasses
and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough
about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
When ready to bake
preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters
dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
Bake in the preheated oven until firm
about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
