... Gingerbread Cookies Recipe | Dance of Stoves

Gingerbread Cookies Recipe

ginger cookies
We return to the load with Christmas sweets, and today we bring you some easy and tasty gingerbread cookies in a vegan version

They are delicious; they are crunchy and have a spicy touch that makes them unique.

I love Christmas! 

It is one of my favourite times of the year, even though I wouldn't say I like the cold. 

I have such fond memories of this time of year that I don't care if it's winter. 

Also Read: How To Make Veganesa In 5 Minutes

As I am from Pamplona, but I live in Malaga, we always travelled to see my family at Christmas. 

To top it all, my birthday is on January 1, so I have a lot to celebrate; although I do not recommend being born that day, it is the worst day of the year to celebrate a birthday!

ginger cookies
Let's go to the recipe that I roll up. 

Gingerbread cookies are made of gingerbread, a typical sweet of the gastronomy of northern Europe, although the creator of it was an Armenian monk who, after moving to France, transmitted the original and delicious recipe of it to the French monks.

Also Read: Vegan Salad With Beet & Peas

gingerbread cookies step by step
These cookies are usually shaped like a heart, little man, or house. 

We have made them in the shape of dolls because it is the one we like the most and because we have a unique mould for it and we have to take advantage of it. 

It is common to put faces and other decorations with icing, chocolate, jelly beans, and everything you can think of. 

Still, in our case, we have preferred not to decorate them so that they would be lighter and because our pasta cutter is tiny and they have turned out rather well—mini gingerbread cookies.

spices and clove
We have used whole rye flour, but you can use any white or whole wheat flour. 

It is common for these cookies to contain some molasses in addition to sugar, such as agave syrup, although you can use the syrup or molasses that you prefer. 

Also Read: Peach And Pistachio Tart

The spices can also be adapted to your taste, although ginger is essential, whether powdered or fresh. 

As for the oil, it is better if it has a mild flavour. 

We have used our recipe for oat milk (which you can see here), but any vegetable milk will work.

If you are tired of seeing them in American movies and have never tried them, what are you waiting for? 

Also Read: Homemade Energy Bars Recipe

Have you ever made them at home?

ginger cookies
Ginger cookies

Gingerbread Cookies
Making healthy cookies is extremely easy and tastes so good you won’t miss the unhealthy stuff. These gingerbread men are also gluten-free!

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 10 mins
  • Total: 25 minutes
  • Servings: 60 units (but we use a small pasta cutter) (1x), 120 units (but we use a small pasta cutter) (2x), 180 units (but we use a small pasta cutter) (3x)
  • Category: Dessert
  • Cuisine: Vegan, American

Ingredients SCALE (1x)

  • 275 grams of flour (we use whole rye)
  • 75 grams of brown sugar
  • One teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoon ground (or fresh) ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 50 grams of extra virgin olive oil
  • 50 grams of oat milk
  • 50 grams of agave syrup
  • One teaspoon vanilla extract (optional)

Ingredients SCALE (2x)

  • 550 grams of flour (we use whole rye)
  • 150 grams of brown sugar
  • Two teaspoon baking soda
  • One teaspoon of salt
  • 2 1/2 tsp ground (or fresh) ginger
  • One teaspoon ground cinnamon
  • 1/2 of a teaspoon of ground cloves
  • 100 grams of extra virgin olive oil
  • 100 grams of oat milk
  • 100 grams of agave syrup
  • Two teaspoon vanilla extract (optional)

Ingredients SCALE (3x)

  • 825 grams of flour (we use whole rye)
  • 225 grams of brown sugar
  • Three teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 3 1/2 tsp ground (or fresh) ginger
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 of teaspoon ground cloves
  • 150 grams of extra virgin olive oil
  • 150 grams of oat milk
  • 150 grams of agave syrup
  • Three teaspoon vanilla extract (optional)


  1. In a bowl, we mix the dry ingredients: flour, sugar, bicarbonate, salt and spices.
  2. In another bowl, we mix the liquid ingredients: the oil, the oat milk, the agave syrup and the vanilla extract.
  3. We mix the dry ingredients with the liquids until they are well integrated, and we obtain a compact dough that is slightly sticky but does not stick to the fingers. Otherwise, it will be tough to work. You may have to add more or less flour depending on which one you use. If it is too dry, you can add a little more milk. As it does not have an egg, you can taste the dough without fear and rectify the sugar without a problem.
  4. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
  5. We take out the dough, stretch it with the help of a rolling pin until it is approximately half a centimetre thick, cut it with the pasta cutter and put our cookies on a tray with baking paper.
  6. We bake the cookies for about 8-10 minutes or until golden brown with the oven (previously preheated) at 175 degrees, in the central height with heat up and down. When they are done, we take them out, leave them for about 2 minutes and transfer them to a rack until they are freezing. When you take them out of the oven, they may be a little soft, but they harden when they cool.

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