Name: Vegan Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 cups (240g) spelt flour, or plain/all-purpose flour, plus more for dusting; ¼ cup (55g) vegan butter, chilled block or room temperature spreadable; ½ cup (100g) coconut sugar; ¼ cup (85g) maple syrup; ¼ cup (60g) water, or as needed; 1 tablespoon ground chia or flax seeds; 2-3 teaspoons ground cinnamon, to taste; 2-3 teaspoons ground ginger, to taste; 1 teaspoon ground nutmeg; ½ teaspoon baking soda; Pinch of salt; ½ cup (65g) coconut butter, softened; 1-3 tablespoons dairy-free milk, as needed

If you’re searching for the perfect holiday treat that’s cozy, spiced, and 100% plant-based, then I’ve got you covered with this delightfully easy and flavorful Vegan Gingerbread Cookies Recipe. I absolutely love how these cookies come out — a wonderful balance of soft and slightly crisp, with that warming blend of cinnamon, ginger, and nutmeg you’ll crave all season. Whether you’re baking for a festive gathering or just craving a guilt-free sweet treat, this recipe will become your new go-to. Stick with me, and I’ll share all my tips to help you nail these cookies every time!

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Why You’ll Love This Recipe

Refined Sugar Free: You get all the festive sweetness without any processed sugars, using natural coconut sugar and maple syrup.
Easy to Make: No fancy techniques or strange ingredients—perfect for baking with or without a mixer.
Versatile Dough: The dough holds together beautifully, whether you’re crafting classic shapes or getting creative.
Great for Decorating: The vegan coconut butter frosting is creamy and perfect for adding your personal touch on top.

A white bowl filled with gingerbread cookies is held by two woman's hands at the bottom of the frame. The cookies are shaped like gingerbread people and stars, each decorated with white icing in different patterns such as zigzags, dots, lines, and snowflakes. The gingerbread people have smiling faces and some have buttons or scarves, while the star-shaped cookies feature intricate lace-like icing designs. The bowl sits on a white marbled surface scattered with additional decorated cookies, cinnamon sticks, a metal cookie cutter, and two small glass bottles of milk nearby. The overall color palette includes warm brown and white tones. photo taken with an iphone --ar 2:3 --v 7 - Vegan Gingerbread Cookies, Vegan Holiday Cookies, Plant-Based Gingerbread, Vegan Spiced Cookies, Dairy-Free Gingerbread Cookies

Ingredients You’ll Need

This Vegan Gingerbread Cookies Recipe calls for wholesome pantry staples that blend to create those signature spicy-sweet flavors. I always recommend using spelt flour if you can—it’s a bit lighter and adds a lovely texture—but plain all-purpose flour works just fine too.

Flat lay of a small mound of light brown spelt flour dusted lightly around its edges, a chilled square block of pale yellow vegan butter, a small white ceramic bowl filled with golden maple syrup, another small white bowl containing coarse coconut sugar crystals, a tiny white bowl holding clear water, a neat pile of ground cinnamon powder, a small heap of ground ginger powder, a compact mound of warm brown ground nutmeg, a scattering of tiny dark chia seeds, a pinch of fine white baking soda powder, and a pinch of fine salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Gingerbread Cookies, Vegan Holiday Cookies, Plant-Based Gingerbread, Vegan Spiced Cookies, Dairy-Free Gingerbread Cookies

Spelt or all-purpose flour: Spelt gives a slightly nuttier flavor, but all-purpose is a great affordable option.
Vegan butter: Both chilled blocks or spreadable versions work well here, just make sure it’s nice and cold for the dough.
Coconut sugar: I love it for its mild caramel notes, but you can substitute with brown sugar if needed.
Maple syrup: This adds natural sweetness while keeping the dough moist; molasses is a good alternative if you want a chewier cookie.
Water: Helps bring the dough together, especially important if you use spelt flour.
Ground chia or flax seeds: Acts as a binder replacing eggs—simple, plant-based magic.
Ground cinnamon, ginger, and nutmeg: Classic warming spices that give these cookies their holiday charm.
Baking soda: Just the right amount for a light, tender crumb.
Pinch of salt: Enhances all those sweet and spicy flavors.
Coconut butter (for frosting): Creates a thick, naturally sweet topping that’s perfect for piping onto cooled cookies.
Dairy-free milk: To adjust frosting consistency for easy decorating.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Vegan Gingerbread Cookies Recipe based on the season or guests coming over. The flexibility makes it fun to experiment, and you’ll enjoy customizing it too, whether you want chewier cookies, a different frosting style, or even gluten-free options.

Molasses instead of maple syrup: My family loves this swap for that authentic molasses flavor, but I’ve learned to take cookies out just a bit earlier to keep them perfectly soft rather than too chewy.
Sugar frosting instead of coconut butter frosting: For a classic smooth icing, use powdered sugar and plant milk; it’s easier for delicate piping designs and sets nice and firm.
Gluten-free option: I’ve tried using a gluten-free flour blend, but results vary—if you do, add a bit more moisture to keep dough pliable.
Spice level: Feel free to adjust the cinnamon, ginger, or nutmeg to suit your taste; sometimes I bump up the ginger for an extra zing.

How to Make Vegan Gingerbread Cookies Recipe

Step 1: Mix Your Dough to Cozy Perfection

Start by combining all the cookie ingredients in a large bowl. I usually grab a big spoon first, then dive in with my hands—the tactile feel really helps judge if the dough needs more flour or a splash more water. The goal is a soft, pliable dough that’s not sticky. If you have a food processor or stand mixer, that can save time, but honestly, the hand mixing is very satisfying! Once your dough is ready, pop it into the fridge for an hour or the freezer for 30 minutes to firm up—this step is key for easier rolling and clean cut shapes.

Step 2: Roll, Cut & Bake Your Gingerbread Wonders

Preheat your oven to 180°C (350°F). Flour your countertop lightly and roll the chilled dough out to about 8mm (0.3 inch) thickness. If your dough feels sticky, a touch more flour on the rolling pin does the trick. Use your favorite cookie cutter shapes—classic gingerbread men, stars, or anything festive. Transfer the shapes gently to a baking tray lined with parchment paper; I like using a thin, flat spatula to keep them intact. Bake for about 10 minutes, but keep an eye near the end! The cookie edges should look just golden, and the centers will be set yet soft to the touch. Let them cool completely right on the tray before decorating.

Step 3: Whip Up the Frosting & Decorate

While the cookies cool, make the frosting by mixing softened coconut butter with dairy-free milk. I usually start with less milk and add only enough to get a nice thick but spreadable texture—too runny frosting is a no-go for detailed piping! Use a fine-tipped piping bag for precision, and have fun decorating your cookies however you like. You could go simple with dotted outlines or get creative with swirls, snowflakes, or festive faces. Honestly, these cookies look as good as they taste once dressed up! Enjoy right away or store in an airtight container for up to a week—though I never have leftovers for long.

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Pro Tips for Making Vegan Gingerbread Cookies Recipe

Chill the Dough Well: I discovered that letting the dough rest really prevents spreading during baking and makes it easier to shape.
Use a Light Touch with Flour: Adding too much flour can make the cookies dry; I add just enough to keep dough manageable.
Bake According to Cookie Size: Smaller cookies need less time, so start checking at 8 minutes to avoid overbaking.
Pipe Frosting on Cool Cookies Only: Warm cookies will cause your frosting to melt and run, so patience is key here.

How to Serve Vegan Gingerbread Cookies Recipe

Vegan Gingerbread Cookies Recipe - Serving

Garnishes

I love decorating these with simple garnishes like crushed pistachios or finely chopped dried cranberries for a pop of color and texture. Sometimes I dust them lightly with cinnamon for an extra festive touch. Edible glitter or sparkling sugar crystals are fun additions if you’re serving these at a party!

Side Dishes

These cookies go beautifully with a warm cup of chai tea, a cozy mug of almond milk hot chocolate, or even a spiced apple cider. For a holiday brunch, place them alongside a fruit platter or vegan cream cheese spread for a sweet and savory contrast.

Creative Ways to Present

For holiday gifting or parties, I like arranging these cookies stacked with wax paper layers in decorative tins, tied with rustic twine and a cinnamon stick. Another fun idea is setting up a DIY decorating station with different frostings, sprinkle bowls, and piping bags for guests to personalize their own vegan gingerbread creations!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cookies in an airtight container at room temperature, layered between parchment paper to prevent sticking. They stay fresh and tasty for up to a week, though honestly, sometimes they disappear sooner than that!

Freezing

If you want to make these ahead even further, the dough freezes beautifully. After mixing, shape the dough into a flat disc, wrap it tightly in plastic wrap, and pop it in the freezer for up to 3 months. When ready, thaw in the fridge overnight, roll out, cut, and bake as usual.

Reheating

Leftover cookies can be gently warmed in a low oven (about 150°C / 300°F) for 5 minutes to revive that freshly-baked feel, especially if they softened too much in storage. Avoid microwaving — it tends to make them too soft and lose the subtle crunch.

FAQs

Can I use regular sugar instead of coconut sugar in this Vegan Gingerbread Cookies Recipe?

Yes, you can substitute coconut sugar with brown sugar or raw cane sugar if that’s what you have on hand. Keep in mind coconut sugar adds a nice caramel-like flavor, so the taste might be a bit different, but your cookies will still turn out tasty.
Is this Vegan Gingerbread Cookies Recipe gluten-free?

Unfortunately, this recipe isn’t gluten-free as written since it uses spelt or all-purpose flour. However, you can try a gluten-free flour blend, but note that the texture and firmness might change. Adding extra moisture usually helps if the dough feels dry.
Can I make these cookies without chilling the dough?

Chilling the dough helps prevent spreading and makes it easier to roll and cut. If you’re in a hurry, you can bake the dough immediately, but cookies may be thinner and less defined in shape. I’d recommend the chill for best results!
What can I use if I don’t have coconut butter for frosting?

If coconut butter isn’t available, try a simple vegan powdered sugar frosting with plant milk. It’s easier to make and pipe, especially if you want thinner, smoother icing. You can also use vegan cream cheese frosting for a tangier option.
How long do these cookies last?

Stored in an airtight container at room temperature, these cookies last about a week. They may stay fresh longer if refrigerated, but I find they taste best within the first few days.

Final Thoughts

This Vegan Gingerbread Cookies Recipe has become a beloved holiday staple in my kitchen, and I’m sure once you try it, you’ll feel the same. It’s simple, wholesome, and absolutely bursting with cozy spices that make the season feel even more special. Whether you’re sharing them as gifts, decorating with kiddos, or sneaking a few late-night bites, these cookies hit all the right notes without any refined sugar or animal products. Give them a try — I promise you’ll be reaching for this recipe year after year!