These vegan gingerbread cookies are soft in the middle and crisp on the edges. One bowl, perfectly spiced, and completely vegan (but you'd never guess it!). No specialty ingredients required. Make a batch this Christmas holiday season for everyone to enjoy.
Mix dough: In a stand mixer fitted with a paddle attachment (or in a large bowl using a hand-mixer), mix the ground flax, water, coconut oil, molasses, and brown sugar until smooth. Add cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Stir well to mix, about 1 minute. Add flour and stir on low speed until combined.
Chill dough: Divide the dough into two equal discs. Wrap each tightly in plastic wrap or place in freezer bag. Refrigerate for a minimum of 30 minutes (up to 2 days) to allow the dough to firm up.
Preheat: Put oven racks in the upper- and lower-thirds of the oven and preheat to 350°F (177°C). Line two large baking sheets with parchment paper.
Roll and bake: On a lightly floured surface, roll out one disc of dough until it is ⅛ to ¼-inch (3 to 6 mm) thick. Use cookie cutters to cut out shapes. Arrange cookies on the prepared baking sheets, leaving 1 inch (2.5 cm) space between the cookies. Bake until the edges are set, 11 to 13 minutes, swapping sheets halfway through. Let cookies cool on the baking sheet before removing.
Decorate (optional, see note 4): Decorate the fully cooled cookies with icing. Once icing is firm, transfer cookies to an airtight container or resealable bag.
Notes
Melted coconut oil: You can use virgin or refined coconut oil. Or, substitute melted (but not hot) vegan butter.
Molasses: Unsulphured Light Molasses ("fancy", "original") recommended; but Dark Molasses works too. Do not use Blackstrap Molasses.
Ground nutmeg: For the best flavor, freshly grate nutmeg before using.
Decorating: We highly recommend using Orange Icing to decorate this gingerbread. Alternatively, you could use your favorite plain royal icing instead.
Measuring by weight: For the most reliable results, we recommend measuring by weight when baking. Ingredient weights are provided in metric. If you must go by volume (measuring cups), make sure to fluff, spoon, and level the flour to avoid adding too much.