Best 3 Vegan Gingerbread Cookies With Soy Milk Recipes
Indulge in the delectable realm of vegan gingerbread cookies, a symphony of flavors that harmoniously blend the warmth of ginger, the zing of cinnamon, and the subtle sweetness of molasses. These cookies, crafted with plant-based ingredients, offer a guilt-free indulgence, embracing the goodness of soy milk, a rich and creamy alternative to dairy. Embark on a culinary journey with our curated collection of recipes, each designed to tantalize your taste buds and transport you to a world of festive cheer. Discover the classic Vegan Gingerbread Cookies, an enduring favorite with its crispy edges and chewy center, or venture into new taste territories with the Orange-Scented Vegan Gingerbread Cookies, where zesty orange zest adds a vibrant twist. For a delightful gluten-free option, the Gluten-Free Vegan Gingerbread Cookies await, promising the same delectable experience without compromising on flavor or texture. And for those who prefer a softer, cake-like texture, the Vegan Gingerbread Cake Cookies beckon, offering a moist and tender crumb that melts in your mouth.
Here are our top 3 tried and tested recipes!
EASY VEGAN GINGERBREAD COOKIES
Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!
Provided by Fioa
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h18m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
- Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g
VEGAN GINGERBREAD COOKIES WITH SOY MILK
These ginger cookies are made with soy milk and are surrounded by sugar.
Provided by jessicake
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
- Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
- Combine flour, ginger, baking soda, baking powder, and cinnamon in a separate bowl. Pour into the bowl with the shortening mixture; mix dough by hand until thoroughly combined.
- Pour 1/3 cup sugar into a shallow bowl. Roll dough into balls and roll in sugar to coat. Place on the prepared baking sheets about 1 inch apart and flatten slightly.
- Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 23.7 g, Fat 3.8 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 71 mg, Sugar 13.2 g
VEGAN GINGER COOKIES
These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus. From Vegan with a Vengence!
Provided by Kimke
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Sift dry ingredient (except sugar) into a bowl and set aside.
- In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
- Stir in the pre-sifted dry ingredients and mix until well combined.
- The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
- The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
- Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.
Tips:
- To achieve the best texture for your cookies, make sure to chill the dough for at least 30 minutes before baking. This step helps to prevent the cookies from spreading too much and keeps them chewy.
- If you don't have soy milk on hand, you can use almond milk or oat milk as a substitute. Just be sure to use unsweetened milk to avoid adding extra sugar to the cookies.
- For a more intense gingerbread flavor, you can use a combination of ground ginger and freshly grated ginger in the dough. This will give the cookies a delicious spicy kick.
- If you want to make your cookies extra festive, you can decorate them with royal icing or melted chocolate. You can also add sprinkles, chopped nuts, or dried fruit for a fun and colorful touch.
- These cookies are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months. Just be sure to thaw them at room temperature before serving.
Conclusion:
These vegan gingerbread cookies are a delicious and festive treat that are perfect for the holiday season. They're made with simple ingredients and are easy to make, so they're a great option for bakers of all skill levels. Whether you're looking for a classic gingerbread cookie recipe or something a little more unique, these soy milk gingerbread cookies are sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
