Easy Gingerbread Cookies No Eggs No Molasse

I love making cookies for Christmas. It’s a family tradition to always have several cookie jars full of various types of cookies, like my Almond Flour Sugar Cookies, Walnut Snowball Cookies, 3-Ingredient Thumbprint Cookies. These gingerbread cookies are an easier take on the classic Vegan Gingerbread Cookies as they don’t require molasses or any royal icing.

Ingredients and Substitutions

Soft Brown Sugar – This type of sugar is key to keeping the cookies moist in the center. Its moisture content and molasses flavor add richness to the cookies without the need for actual molasses. Coconut sugar or brown sugar can be substituted, but they will give a slightly different texture. Vegan Butter – Plant-based butter brings the necessary fat for the cookie dough, creating a rich and tender texture. Make sure it’s softened to room temperature for easier mixing. Margarine can be used as a substitute, but for a neutral flavor, stick with vegan butter. Unsweetened Almond Milk – Almond milk is used to bind the dough and adjust its consistency. Any plant-based milk can be used, such as oat milk or soy milk. You can also swap out a tablespoon of almond milk for light molasses for a more traditional gingerbread flavor. All-Purpose Flour – Flour is the base of the cookies. If you need a gluten-free option, I haven’t tested it, but a gluten-free 1:1 all-purpose blend should work. Avoid using flours like almond or oat flour, as they won’t provide the same structure. Baking Soda – Helps the cookies rise slightly and gives them a lighter texture. It also interacts with the brown sugar to create a softer cookie. Fresh Ginger – There are no gingerbread cookies without ginger! Use freshly grated ginger root for a bold, spicy kick, or substitute with ground ginger if that’s what you have on hand. Cinnamon – Cinnamon gives a ton of flavor to the cookies. You can try other spices like nutmeg or cloves. Vanilla Extract – It’s optional but recommended for a balanced flavor.