Vegan Gingerbread Cookies

Vegan Gingerbread CookiesAll photos by James Ransom for Food52

Of all the cookies in cookie-dom, gingerbread may be my favorite. They are at least in my top five, mostly because I relish the taste of cinnamon, allspice, and molasses. This week, I posted a recipe for almond raisin balls using blackstrap molasses; today, I’m sharing a recipe for perfect vegan gingerbread men (or women) that features molasses as well. They are crunchy, sturdy, and just the perfect amount of spicy. And best of all, they are very, very easy to make. In fact, as my Food52 column shows, I think they’re an ideal vegan “starter” recipe for baking.

Vegan Gingerbread Cookies

Head on over to Food52 for the recipe for these perfect holiday cookies, along with a bunch of my tips for stress free vegan baking. As my column today makes clear, I had a steep learning curve when it came to vegan baked goods, and it took me quite some time to get them “right.” With some practice, as well as the guidance of Isa Chandra Moskowitz—whose own gingerbread cookie recipe inspired mine today—I have really come to enjoy the art of vegan baked goods. I love these cookies because they don’t require any egg replacement, and they hold up to a lot of rolling and folding. They’re sturdy and forgiving, and they’re delicious.

If you’re in the mood to break out your kitchen mitts, I also recommend my friend Kathy’s vegan holiday cookie parade on Babble. My vegan double chocolate chunk cookies are among those featured. Yum.

Happy seasonal baking to all!


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Categories: Cookies
Method: Oven
Dietary Preferences: Vegan
Recipe Features: Holidays

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  1. Thank you so much for this recipe! I baked them with my little girl and they turned out perfectly! The dough was also delicious 🙂

  2. Just made these and they are absolutely delicious, one of the best gingerbread recipes I’ve tried! I am a little concerned about their addictiveness however…

  3. This will be a nice treat to make for my newly vegan daughter. I think she’ll love these little guys (and I love it because they are easy!). Thank you!!

  4. Gena – you are a godsend. Just yesterday I was perusing vegan gingerbread cookie recipes, to make for my mom’s festive dinner this year. I actually settled on Isa’s recipe but secretly was hoping to find something a tad more wholesome so thank you!
    Do you think I could sub WW pastry flour though? Or do a blend?

  5. Gingerbread is such a fun holiday treat and it’s really cool that there’s a vegan version available!

  6. I make gingerbread in some form during the christmas season without fail, every year. I’ve done several variations, but haven’t made the traditional gingerbread men in quite some time. Thanks for this great recipe and a much needed reminder!

  7. Looks great. Do you think this could be turned into a gingerbread granola by taking out the baking soda, baking power and milk and subbing rolled oat for the flour?

  8. I have been anxiously awaiting this recipe since you mentioned it was coming in the almond raisin ball post! Can’t wait to make them over the weekend :-). Have you ever made a raw or vegan biscotti-type cookie?

    • I’ve never tried raw biscotti, but I’m thinking about it 🙂 I’m sure a good almond combo would work…

  9. I love love love gingerbread ANYTHING and I just made my very first recipe (I knew there was a reason I bought those blackstrap molasses twoooo years ago!) Can’t wait to make these!