Vegan Gingerbread Cookies
Prep time
Cook time
Total time
Serves: 24 - 4" gingerbread Men
  • All Purpose Flour 3 cups (390g)
  • Baking Soda 1 teaspoon (5g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Ground Ginger 1 teaspoon (2g)
  • Pumpkin Pie Spice ½ teaspoon (2g)
  • Salt ½ teaspoon (3g)
  • Black Pepper ¼ teaspoon
  • Shortening ½ cup (113g)
  • Light Brown Sugar ½ cup packed (105g)
  • Molasses ⅔ cup (226g) (158ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 2 Tablespoons
  • Vanilla Extract 1 teaspoon (5ml)
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside.
  4. Cream the shortening with the brown sugar until light and fluffy about 4-5 minutes,
  5. Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the flax egg and vanilla extract.
  6. Add the sifted flour mixture while blending on low speed, mix until it is all incorporated evenly.
  7. Turn out the entire dough onto a large piece of plastic wrap.
  8. Wrap the dough tightly and press into a disc.
  9. Refrigerate for at least 3 hours, preferably overnight before rolling.
  10. Once out of the fridge you must re-roll this dough. Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
  11. Cut your shapes, and place on a parchment lined sheet pan.
  12. Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown. It is difficult to say how long exactly – as I do not know what shapes you are cutting or to what thickness you desire
Recipe by Gretchen's Bakery at