These soft gingerbread cookies taste so light and sweet with the right amount of spice every time.

Dairy free gingerbread cookies recipe. In a stand mixer cream together the softened buttery spread and brown sugar. Gradually add in the flour mixture. Molasses and dark brown sugar give this recipe moistness and flavor.

They’re a perfect dairy free option for the upcoming holiday seasons. In a large bowl, using an electric mixer, beat the vegan butter and dark brown sugar until blended and creamy, about 3 minutes. This dairy free gingerbread cookie recipe creates a crispy, mild flavored cookie that is perfect for dunking in milk.

Repeat until the cookie sheet is full. Using a cookie scoop or tablespoon, drop the dough about two inches apart onto the prepared baking sheet. My only regret is that i didn’t make them sooner.

Web add in the oat mixture, and stir until just incorporated. Web vegan butter brown sugar molasses ground flax seed water vanilla extract all purpose flour ground ginger baking soda cinnamon cloves In a separate small bowl, whisk together the flours, spices, and salt.

Bring to a boil over medium heat, stirring a few times. Add in egg, molasses, and vanilla. Web soft gingerbread cookies.

Preheat the oven to 350 degrees f. Cool on the baking sheet for 5 minutes, then transfer. If you’d like individual servings, divide the mixture into small jars with lids.