Vegan Gingerbread Cookies
Delicious vegan gingerbread cookies made with Whole Earth Sweetener Co. sugars for a low-sugar cookie; the perfect Christmas cookie to share with friends and family.
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It’s that time of year again!
You know what I’m talking about. That time of year when all you want to do is bake cookies and all you want to eat is said cookies. Yep, it’s time to get out your wire whisks and paper piping bags, stock up on spices and sweeteners, and put on your stretchy pants…we are gonna start baking. We are starting with these vegan gingerbread cookies and we’re never gonna stop (until New Years).
With all the cookie baking that’s going to be happening over the next six weeks, I have been looking for ways to cut back on some of that refined sugar. Lucky me, I didn’t have to look far.
Best Sugar Replacement for Vegan Gingerbread Cookies
A few weeks ago I was introduced to Whole Earth Sweetener Co. and I was immediately impressed with their zero and lower-calorie sweeteners.
Whole Earth Sweetener Co. is a company that is focused on great tasting, non-GMO sweeteners that are zero or lower calories. By combining naturally found extracts and fruit such as agave, stevia, monk fruit, and cane sugar and blending them into their signature sweeteners, they have done just what they have sought out to do: create sweetener blends that do not compromise on taste and can be part of a healthier lifestyle.
With all this in mind, I was eager to start sampling their products.
Whole Earth Sweetener Co. has a variety of products including:
- Nature Sweet Packets – a non-GMO, zero calorie alternative to sugar for coffee and tea
- Baking Blend – a non-GMO Project Verified sugar and stevia blend that can be used in place of sugar for 50% less calories per serving than traditional sugar
- Whole Earth Sweetener Agave 50 – an organic, non-GMO Project Verified agave blend that has 50% less fewer calories per serving than traditional agave
You can read about their complete inventory here.
How to Make Vegan Gingerbread Cookies
Let’s take a look at how to make these vegan gingerbread cookies:
Step one – Make the Dough
In a small bowl stir together flour, baking powder and soda, salt, and spices. Set aside.
In a stand-up mixer beat vegan butter with molasses, Agave 50, and Whole Earth Sweetener Baking Blend, scraping down the sides as necessary. Add vanilla extract and beat to combine. Alternating between dry and wet, add flour and almond milk to batter in 3 batches, scraping down the sides in between.
Transfer the dough to a piece of parchment paper, top with another paper and roll out to about 1/4″” thick. Refrigerate for 4 hours or freeze for 1 hour.
Step Two – Bake the Cookies
Preheat the oven to 400 degrees F. Cut out shapes from the chilled dough and place on two parchment-lined baking sheets. Bake 9-11 minutes, until browned and cooked all the way through. Allow cookies to cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
Step Three – Decorate the Cookies
While cookies are cooling, mix together sugar and milk in a stand-up mixer. Once cookies are completely cool, decorate with royal icing.
Tips and Tricks for Making the BEST VEGAN Gingerbread Cookies
- Do not over mix that dough. Once you add the flour, mix it until it just starts coming together. At that point, turn it out onto a floured work surface and bring it together with you hands.
- Chill your dough. Make sure to chill your dough for at least one hour before baking it. This allows the dough to firm up and hold its shape in the oven.
- Bake at a higher temperature. For that crispy texture bake your gingerbread cookies at 400F.
- Do not overbake. Once those edges have just begun browning pull them out. The cookie will continue to harden as it cools.
- Store them in an airtight container. Store them at room temperature for up to 5 days. They can also be stored in the freezer for up to 2 months.
MORE VEGAN CHRISTMAS COOKIE RECIPES
Here are a few of my favorite vegan Christmas recipes:
- Vegan Eggnog Cheesecake Thumbprint Cookies
- Red Velvet Crinkle Cookies
- Hazelnut Sandies
- Chocolate-Dipped Rosemary Shortbread Cookies
- Classic Gingerbread People Cookies
Get all of my Christmas cookie recipes here.
There you have it! Beautiful spiced cookies that make the perfect Christmas gift or a sweet treat at your next holiday gatherings.
Delicious vegan gingerbread cookies made with Whole Earth Sweetener Co. sugars for a low-sugar cookie; the perfect Christmas cookie to share with friends and family.
Cuisine: American
Keyword: Vegan Gingerbread Cookies
Servings: 12 cookies, depending on cookie cutter size
Calories: 252 kcal
Author: Sarah McMinn
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/2 cup vegan butter
- 1/4 cup blackstrap molasses
- 2 tablespoons Whole Earth Sweetener Agave 50
- 1/4 cup Whole Earth Sweetener Baking Blend 50
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cup powdered sugar
- 1-2 tablespoons almond milk
- In a small bowl stir together flour, baking powder and soda, salt, and spices. Set aside.
- In a stand-up mixer beat vegan butter with molasses, Agave 50, and Whole Earth Sweetener Baking Blend, scraping down the sides as necessary. Add vanilla extract and beat to combine.
- Alternating between dry and wet, add flour and almond milk to batter in 3 batches, scraping down the sides in between.
- Transfer the dough to a piece of parchment paper, top with another paper and roll out to about 1/4"" thick. Refrigerate for 4 hours or freeze for 1 hour.
- Preheat the oven to 400 degrees F. Cut out shapes from the chilled dough and place on two parchment-lined baking sheets. Bake 9-11 minutes, until browned and cooked all the way through. Allow cookies to cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
- While cookies are cooling, mix together sugar and milk in a stand-up mixer. Once cookies are completely cool, decorate with royal icing.
- Store in an airtight container for up to 4 days.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 