Vegan Gingerbread
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A Note from Feedfeed
This recipe was featured at our Cook For Joy Fall Feast with Simply Organic. For all the recipes from that night and others from our community that bring them joy, click here!
Watch Patti Page and Kevin from our team make these LIVE at FeedfeedBrooklyn here!
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Recipe Card
ingredients
- 2 cups unbleached all-purpose white flour
- 1 1/2 teaspoons Simply Organic Ground Ginger
- 1/2 teaspoon Simply Organic Ground Nutmeg
- 1/2 teaspoon Simply Organic Ground Cloves
- 1/2 teaspoon Simply Organic Ground Cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon canola oil (or coconut oil)
- 3/4 cup vegan sugar
- 1/4 cup molasses
- 1/3 cup unsweetened soy milk (or any non-dairy milk)
Method
Step 1
Whisk together the flour, ginger, nutmeg, cloves, cinnamon, baking soda, baking powder, and salt in a medium bowl and set aside.
Step 2
In the bowl of a standing mixer fitted with the paddle attachment, combine the oil and sugar and beat on medium speed for about 3 minutes.Reduce speed to low, add the molasses and soy milk, and mix until incorporated. You can alternatively use a handheld mixer.
Step 3
Gradually add the flour mixture and mix until incorporated. Divide the dough into two equal parts, flatten into discs, and double-wrap in plastic wrap. Refrigerate for at least 3 hours.
Step 4
Preheat the oven to 350˚ F. Roll out dough to 1/4 inch thick and cut into desired shapes. Bake the cookies until the centers are slightly firm, 8 - 14 minutes, depending on size. Transfer to a cooling rack.
Step 5
Tips from Patti: This dough is very sticky. Use lots of flour on top of the dough and below when rolling it out. This dough can handle it.
Step 6
Dipping the cutters in flour when cutting out shapes will make release of the dough easier.