Easy Vegan Gingerbread Cookies


Easy Vegan Gingerbread Cookie Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time







  • In a large bowl prepare the flax egg and allow to thicken for 5 minutes
  • Add coconut oil, molasses, peanut butter, brown sugar, salt, spices, baking soda and whisk together all ingredients.
  • Add pancake mix to bowl and stir with wooden spoon until ingredients are well combined. You want to ensure your dough is not too wet or dry.
  • Chill dough for one hour.
  • Preheat oven to 350° F
  • After dough has chilled for at least an hour roll between two sheets of parchment paper, about 1/6 inch thick. Not too thin, unless you want crispy gingerbread cookies.
  • Making sure the cookies don’t dry out, quickly dip your cookie cutter in rice flour and cut out each cookie. Then grab the parchment paper and place cookies on cookie sheet and put them in the freezer for 5 minutes, allowing the cookies to firm up.
  • Once cookies are firm, gently transfer to a cookie sheet with a lightly floured spatula. Cookies may spread, leave 1 – 2 inches between.
  • Place in oven and bake for 8 minutes. Allowing the cookies to brown softly on the edges. Then remove from oven and allow to cool for 2 – 3 minutes.
  • Once cooled can store for several days at room temperature or freeze for up to a month.


  • This recipe has been modified from other easy vegan gingerbread recipes.

Did you make this recipe?

Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii

Like this recipe?

Follow us @thekitchendancepartii on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.