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Vegan gingerbread cookies


  • 1/2 cup coconut oil (softened) @ceresorganics
  • 1/2 cup coconut sugar @ceresorganics
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 2 1/2 cups white flour @ceresorganics
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt


  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, baking powder, cloves, nutmeg and salt. Set aside.

  2. In an electric mixer fitted with the paddle attachment, add the softened coconut oil, coconut sugar, molasses and vanilla. and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.

  3. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.

  4. Preheat oven to 180 celsius and line a baking sheet with parchment paper; set aside. Place chilled dough on a lightly-floured surface. Use a floured rolling pin to roll the dough evenly. Then use cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.

  5. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.