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Recipe: Vegan Ninjabread Cookies

It’s beginning to look a lot like Christmas!
Yesterday I had the urge to bake, which I haven’t had in a awhile…
I dreamt that I had a cookie company that catered for fashion shows, then woke up dead set on baking gingerbread cookies. So random. Coincidentally it was also National Pastry Day! 

I had planned to use my old ginger snap recipe, but being vegan required me to make a few adjustments. I have to say, they turned out pretty bad ass. They’re low sugar, vegan, and sort of healthy.
My hubby doesn’t even like ginger bread cookies, but he’s asked that I make them again.
Let me know what you think!

Vegan Ninjabread Cookies
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I took these to acting class and they were well received! Let me know what you think 🙂 Happy Holidays!!!
Servings Prep Time
40 Cookies 30 minutes
Cook Time
60 minutes
Servings Prep Time
40 Cookies 30 minutes
Cook Time
60 minutes
Vegan Ninjabread Cookies
Print Recipe
I took these to acting class and they were well received! Let me know what you think 🙂 Happy Holidays!!!
Servings Prep Time
40 Cookies 30 minutes
Cook Time
60 minutes
Servings Prep Time
40 Cookies 30 minutes
Cook Time
60 minutes
Ingredients
Servings: Cookies
Instructions
  1. ***Homemade Brown Sugar*** In a stand mixer, combine 3/4 cup cane sugar + 3 Tbsp molasses. Mix on low speed until it looks like brown sugar. Add more sugar to make "light brown sugar" and add more molasses to make "dark brown sugar"
  2. In a stand mixer, combine the flours, (3/4 cup + 1 Tbsp) brown sugar, salt, baking soda, cinnamon, ginger, and cloves.
  3. Add in the coconut oil until it's fully incorporated.
  4. In a liquid measuring cup, mix the molasses, vanilla, & cashew milk.
  5. Turn the mixer on medium speed and slowly add in the molasses mixture. The consistency should be dense & firm.
  6. Process until the dough forms a ball.
  7. Place in the refrigerator for 1 hour to chill.
  8. Remove the dough from the fridge & separate it into 3 balls.
  9. Roll out one ball at a time (about 1/4 inch thick) between two sheets of parchment paper.
  10. Cut into shapes and bake on a parchment-lined baking sheet for 12-15 minutes.
  11. Remove, & let cool for another 5 minutes before transferring to a wire cooling rack. Be careful as they cool, they may be fragile.
Recipe Notes
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