Vegan Gingerbread Recipe

recipe from:


For the Gingerbread Men:

• ¼ cup Vegan Butter (56g)

• ½ cup Light Brown Sugar (100g)

• ⅓ cup Unsulphured Molasses (100g)

• 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water

• ½ tsp Vanilla Extract

• 2 cups All Purpose Flour (250g)

• 1 tsp Baking Soda

• ¼ tsp Salt

• 2 tsp Ground Ginger

• 2 tsp Ground Cinnamon

• ¼ tsp Allspice

• ¼ tsp Ground Cloves

For the Decorating Frosting:

• 1 cup Powdered Sugar (120g)

• ½ tsp Vanilla Extract

• 1 Tbsp Soy Milk


• Preheat the oven to 350°F (180°C)

• Add the vegan butter and brown sugar to an electric mixing bowl and cream together.

• Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.

• Add the molasses, vanilla and flax egg to the electric mixer and beat together with the vegan butter and brown sugar.

• Sift the flour into a bowl and add the baking soda, salt, ginger, cinnamon, allspice and cloves and mix together.

• Add all the dry ingredients into the mixing bowl containing the wet ingredients and mix into a thick batter.

• Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Roll it into a ball, adding flour as needed so it doesn’t stick.

• Roll out with a rolling pin to around a ¼ inch thick and cut out some gingerbread men. Dip your cookie cutter in flour each time so it doesn’t stick. Move the gingerbread men to a parchment lined baking tray.

• Gather the scraps of dough, form into a ball and roll out again, cutting out more men.

• Don’t be shy to add more flour each time, this dough can be quite sticky and you need it not to be as you roll it, so add flour as needed. Any excess flour on the gingerbread cookies will bake off.

• Repeat this process until you have used all the dough.

• Place into the oven and bake for 10-12 minutes and then remove from the oven and allow to cool completely before decorating.

• When you’re ready to decorate, mix the decorating frosting ingredients together. It should be quite thick, but when you stir it into a peak, it should hold it’s shape for a bit before melting back down and should be quite sticky.

0riginal Recipe:

Vegan Sugar Cookies

source recipe:


• 3/4 cup vegan butter (earth balance preferred), slightly softened

• 3/4 cup granulated sugar

• 2 tablespoons unsweetened almond milk

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional, but so good)

• 2-2 1/4 cups all purpose flour, divided (correctly measured)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt


• 1 1/2 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional)

• 1 tablespoon light corn syrup (can omit, but it makes the icing very shiny)

1-2 tablespoons unsweetened almond milk


• In a large bowl either using a handheld or stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light. 

• Now add in the almond milk, cornstarch, vanilla and almond extract (if using). Beat on high until it is all fully combined, about 1 minute. Scrape the sides of the bowl as needed.

• Add 1 cup of the flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until just combined. Now add 1 more cup of the flour and continue to mix on low until just combined; don't over mix. The dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another 1/4 cup of flour. You want the dough to be thick, but not dry.  I always use the full 2 1/4 cups of flour. If the dough is too wet, your cookies will spread.

• Using a spatula, scoop all of the dough out of the bowl; use your hands if needed to push it all together. Divide the dough in half and roll into two balls.

• On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.

• Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.

• Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.


• Whisk all icing ingredients in a bowl. If it seems too thick, add a little more almond milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle. See this helpful video on how to decorate sugar cookies with icing.

• *If you want really pretty cookies, first make the icing thicker, by using only 1 tablespoon of almond milk. Using a decorating tip, outline the cookies with the thicker icing. Then add a little more milk to thin it and flood the inside with icing. This way the icing doesn't spill over the cookie edges.

• Decorate with sprinkles as desired. The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.

Original recipe:

Vegan Chocolate Chip Cookies:

original recipe:


• ½ cup Vegan Butter (112g)

• ½ cup White Granulated Sugar (100g)

• ½ cup Light Brown Sugar (100g)

• 1 tsp Vanilla Extract

• 1 cup All Purpose Flour (125g)

• ⅔ cup Cocoa Powder (56g) Unsweetened

• 1 tsp Baking Soda

• ¼ tsp Salt

• 1 Tbsp Soy Milk or other non-dairy milk

• 1 cup Vegan Chocolate Chips (175g) + more for pressing into the tops of the warm cookies after baking


• Preheat the oven to 350°F (180°C).

• Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.

• Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.

• Add the dry ingredients to the wet, mixing in by hand until crumbly.

• Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.

• Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.

• Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.

• Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.

• Press in a few more chocolate chips to the top of the cookies as they come out of the oven.

see the original recipe:

Vegan Macaroons

see recipe:

Macaron Shells

• 70g almond flour

• 80 icing sugar

• 55g aquafaba (reduced from 125g of canned chickpea water)

• 1/8 tsp cream of tartar

• 20 g caster sugar

• 1/16 tsp vegan gel paste, optional

Cashew Buttercream Filling

• 1 cup cashews, soaked (150g)

• ½ vanilla bean (1g)

• ¼ cup maple syrup (80g)

• 3 tbsp coconut cream (45g)

• 1 tbsp lemon juice (15g)

• pinch of salt


1. Reduce the aquafaba: over medium heat, pour the chickpea water into a medium saucepan and let it simmer for 15 minutes or until reduced by about half. Store in the fridge overnight or allow it to cool before using.

2. Mix the almond flour and icing sugar together.

1. Whip the aquafaba and cream of tartar until frothy. Then add in the caster sugar and keep whipping until peaks begin to form.

2. Use your spatula to fold in almond flour sugar mixture. Using the back of the spatula, press mixture against the bowl. Do this a couple times until mixture is shiny.

3. Fill piping bags with the mixture and pipe onto a parchment lined baking tray. Drop baking tray onto kitchen counter around 5 times to remove air bubbles.

4. Let it sit on kitchen counter for 1.5 hours, or until tops are dry to the touch.

5. Bake for 15 minutes at 230 F. Open the oven door and let it sit for 15 minutes. Remove from oven and let it sit at room temperature for 15 minutes before removing from the baking tray.

6. Pipe cashew buttercream onto one macaron shell and place another one on top to sandwich it.

see original recipe:

Vegan waffles:


• 1 1/2 cups unsweetened soy or coconut milk, or any vegan milk

• 2 teaspoons apple cider vinegar

• 2 cups all-purpose flour, (240g)

• 1 tablespoon baking powder

• 1/2 teaspoon sea salt

• 1 tablespoon brown sugar or maple syrup

• 1/4 cup melted coconut oil or melted vegan butter

• 1/2 teaspoon vanilla extract

• fruits to serve or a dollop of vegan whipped cream


• Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.

• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.

• Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. The batter should be thick and scoopable.

• Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.

• Using a ½ cup (125mL) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don't open it before the steam is finished!

• Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.

• Serve with your favourite toppings like blueberry sauce and enjoy!

see original recipe