Elizabeth Nolan Brown // Blog

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Recipe: Vegan Gingerbread Cookies

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This healthy, spicy vegan gingerbread cookie recipe is a mis-mash of several others—Martha Stewart’s chewy chocolate gingerbread cookies, Post Punk Kitchen’s vegan gingerbread cut-outs—with a few of my own twists. I’m not a terribly patient or detail-oriented baker, so my cookies (below) don’t look the best. But they were easy to make, and ended up being crowd-pleasers at a holiday party I had this past weekend—especially once I added a little (non-vegan) icing whipped up from cranberries, butterscotch chips and greek yogurt.

Vegan Gingerbread Cookies 

1 1/2 cups whole wheat flour
1 tbsp fresh, finely-grated ginger
1/2 cup almond milk
1 tsp vanilla extract
3 tbsp cold-pressed coconut oil
2 ‘eggs’ worth of flax goo*
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp chili powder
1 tsp baking soda
1/2 cup organic sucanat or brown sugar
1 tbsp raw cacao powder

* Flax goo as egg replacer: Mix 1 tbsp ground flaxseed with 3 tbsp boiling water for each egg. Let mixture sit for about 10 minutes before adding to other ingredients.


• In medium bowl, combine flour, ground ginger, cinnamon, nutmeg, cloves, chili powder, baking soda and cacao powder.

• In another bowl, mix together fresh ginger, coconut oil, flax goo and sugar. Add vanilla extract and almond milk. Combine wet ingredients with dry and stir together.

• Flatten dough into a disk, wrap in plastic or cover with foil/parchment paper, and chill for 20 minutes to one hour (tightly wrapped, it can be chilled for a few days).

• Preheat oven to 350 degrees.

• Spread cookies—in whatever shapes you choose; I just went for boring circles—on lightly oiled baking sheet. Cook for 12 minutes.

The cookies ultimately tasted good but looked dull, and since I was making them for a holiday party, I decided to dress them up with a little cranberry-butterscotch icing. Here’s the hastily improvised—and non-vegan—icing I made to top my gingerbread cookies.

Cranberry-Butterscotch Icing 

• 3 tbsp greek yogurt
• 3 tbsp butterscotch chips
• 1 tbsp shredded coconut
• 12-15 fresh cranberries

Combine ingredients in food processor until smooth.

Spread icing on cookies, then let harden in refrigerator for at least 1 hour before serving.

Originally published on Blisstree.com.


Written by Elizabeth

December 15, 2011 at 9:23 pm

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