Easy Vegan Gingerbread Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and chewy gingerbread cookies made vegan with warm spices, topped with dairy-free icing. A holiday classic perfect for decorating with family or enjoying alongside warm beverages.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 3/4 cup melted regular or vegan butter
- 1 cup brown sugar, cane sugar, or brown sugar substitute
- 4 tbsp molasses
- 2 tbsp unsweetened almond milk (any plant-based milk or regular milk will work)
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tbsp ginger
- pinch of salt
- 1/4 tsp nutmeg
- 1 1/2 cup regular or gluten-free all purpose flour (plus more for dusting and rolling)
- 1 cup powdered sugar
- 1 tbsp unsweetened almond milk (any regular or plant-based milk will work)
- 1 tsp vanilla extract
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 53mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 71mg
- Calcium
- 16mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 53MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.