Easy Vegan Gingerbread Cookies

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Soft, warmly spiced vegan gingerbread cookies made with coconut oil and molasses. Easy to roll, cut, and decorate—perfect for holiday baking.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup coconut oil, at room temperature

1/3 cup molasses

1/4 cup white sugar

1 teaspoon vanilla extract

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Sift together the flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt in a bowl.
In a separate bowl, beat the coconut oil, molasses, and sugar with an electric mixer until smooth. Add the vanilla and mix again.
Stir in the dry ingredients until a sticky dough forms. Wrap tightly in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll the chilled dough on a floured surface to 1/4-inch thickness. Cut into shapes with floured cookie cutters and transfer to the prepared sheets.
Bake for 8–10 minutes, until just firm. Cool briefly on the sheets, then transfer to wire racks to cool completely.

Swap coconut oil with vegan butter for a softer texture.

Add a pinch of nutmeg for extra warmth.

Roll the dough thicker for chewier cookies.

Decorate with vegan icing or sanding sugar once cooled.

Find it online: https://chocolatecoveredamy.com/easy-vegan-gingerbread-cookies/