Gingerbread cookies are a classic holiday treat, but are they vegan? Most gingerbread cookies are not vegan, but they usually only contain one or two animal-derived ingredients: eggs and butter. While they may sound like bad news, it’s actually good news for anyone who is willing to take the time to make their own gingerbread cookies! If you want to make vegan cookies, aka ginger snaps, all you have to do is substitute the egg with a flax egg, and the butter with vegetable shortening or vegan margarine.
Here’s a basic gingerbread cookie recipe from allrecipes.com that we adapted to be vegan:
Vegan Gingerbread Cookies
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup melted vegetable shortening
- 1 cup molasses
- 1 cup packed brown sugar
- 1/2 cup water
- 1 flax egg
- 1 teaspoon vanilla extract
- Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
- In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
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