Easy-To-Make Gingerbread Cookies For The Holidays

A flavourful dairy-free version of the traditional gingerbread Christmas cookie

With the holiday season comes the scents of spice, vanilla and peppermint from freshly baked goods. Since some people miss out on the dessert aspect of the holidays due to food intolerances or diet preferences, we set out to create a dairy-free and egg-free version of one of our favourite Christmas treats: the gingerbread cookie.

Coconut oil replaced the butter or shortening typically used in this recipe and a flaxseed plus water mixture made for an egg replacement. The distinctive flavours that are traditionally found in gingerbread were, of course, used, including molasses, ground ginger and cinnamon. A sprinkle of brown sugar atop the cookies contrasts the spiciness, although a homemade icing would taste just as sweet. We love that these cookies have a soft and chewy texture; they’re a pleasant contrast to the usual crunchy variation most are used to. If you and you’re kiddies are fans of gingerbread, we think you’ll love these, too!

Gingerbread Cookies

Makes approximately 20 cookies


  • 1 tbsp ground flaxseed + 3 tbsp water
  • ⅓ cup coconut oil
  • ⅓ cup dark brown sugar
  • ⅓ cup molasses
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 2 cups all purpose whole wheat flour
  • ¼ cup water (or less, as needed)
  • Additional dark brown sugar for topping


1. Preheat oven to 350 degrees.

2. Make your flaxseed mixture: mix ground flaxseeds and water in a small cup. Let sit for 5 minutes. This is your egg replacement.

3. Stir flaxseed mixture well and combine it with coconut oil, brown sugar, molasses, vanilla extract, baking powder and spices in a mixing bowl and beat on low, until smooth.

4. Slowly add flour to the bowl and continue to mix on low. You may have to do this step by hand with a mixing spoon because the batter begins to stick to the bowl at this point.

5. Refrigerate batter for at least 30 minutes to allow it to firm up. Remove and add up to ¼ water, as needed, so that the batter is malleable and not too crumbly.

6. Line a baking sheet with parchment paper.

7. Roll the dough into approximately 1.5-inch balls and lightly flatten with your hands. Sprinkle cookies with brown sugar before placing in the oven.

8. Bake for 10 minutes.

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