Vegan Gingerbread Cookies

Looking for the perfect homemade vegan gingerbread cookie recipe for Christmas or the holidays? Look no further, because you've found it! These classic holiday gingerbread cookies are completely vegan and made with egg replacer and vegan margarine, which means they are completely cholesterol-free as well.

Vegan gingerbread cookies are perfect for a Christmas cookie exchange. Then, why wait for the holidays? Vegan gingerbread cookies are wonderful year-round (and you don't have to roll them out into shapes, just form them into flat balls if you're making them outside of the holidays). These cookies are made with molasses, egg replacer, cinnamon, nutmeg, and cloves. Let's start to make it!

Ingredients:

1 cup vegan margarine
1 cup granulated sugar
Ener-G Egg Replacer for 1 egg, prepared according to package instructions
1 cup molasses
2 tablespoons apple cider vinegar
5 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps to Make It:

1. Gather the ingredients.

Ingredients for vegan gingerbread cookies

2. Beat together the vegan margarine and also sugar in a large bowl.

Beat together butter

3. Add the prepared egg replacer, molasses, and apple cider vinegar and then set aside.

Add egg replacer

4. In a separate bowl, sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and also with nutmeg to combine well.

Sift together flour, salt, baking soda

5. Combine this flour mixture with the margarine and sugar mixture and stir until well mixed.

Combine flour mixture

6. Refrigerate for at least 2 hours or overnight if possible. Because this will help the cookie dough to become firm. You can skip this step if you're baking regular ball cookies, but, if you're going to cut the dough into shapes, you won't want to skip the refrigeration.

Cover dough