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Vegan Gingerbread Biscuits
Prep Time
15 mins
Cook Time
15 mins

An egg and dairy free version of the traditional gingerbread cookies.

Course: Dessert, Snack
Cuisine: American, European
Keyword: vegan gingerbread cookies
Servings: 20 cookies
  • 215 g all purpose flour
  • 65 g sugar I used soft brown
  • 60 g margarine cold
  • 30 ml oat milk or other non dairy milk
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg or ground nutmeg
  • 2 tbsp maple syrup
  1. Preheat oven to 165 Celsius. These need to baked on a slightly lower temperature, otherwise they burn.

    In a large mixing bowl, combine every ingredients - use your hands to crumble the cold margarine and mix it with the dry ingredients.

    vegan gingerbread cookies
  2. Dust a clean surface with flower and with a rolling pen, roll the dough out. About 0.5 - 1 cm high thickness will give you softer, thicker cookies. I like them crunchy like biscuits so I went for thinner ones.

    vegan gingerbread cookies
  3. Bake them for 15-20 minutes on 165 degrees. Let them cool down before decorating. Enjoy.

    vegan gingerbread cookies