Vegan Gingerbread Cookies




18-4" cookies


18-4" cookies

These cookies are not only vegan, but they are gluten free as well. The warm spices and molasses add a coziness that doesn’t have to be reserved just for the holidays.

Print Recipe


  1. In a large mixing bowl, cream the butter and the sugar together until smooth.
  2. Stir in the molasses and 3 tablespoons of non-dairy milk.
  3. In a separate bowl combine all dry ingredients, stir well.
  4. Slowly add the dry ingredients to the wet ingredients, fold until well combined and shape into a ball.
  5. The dough should be slightly sticky but not stick to your hands.
  6. If the dough is too dry add a few more tablespoons of milk. If it is too wet add a few more tablespoons of flour.
  7. Cover and chill for 30 minutes.
  8. Preheat oven to 350°F.
  9. On a lightly floured surface roll into half-inch thick sheet of dough.
  10. Cut out with desired shaped cookie cutters.
  11. Bake at 350°F for 10 minutes. This will create soft gingerbread. For a crunchier texture bake a few minutes longer.
  12. While cookies cool, make the frosting by whisking all ingredients together until well blended.
  13. Drizzle, paint or spread over cookies as desired. Food coloring can be added for variations on frosting color.
Gluten Free and Vegan Gingerbread Cookies


  • ½ cup vegan butter such as Earth Balance
  • 2/3 cup granulated sugar
  • ½ cup molasses
  • 3 tablespoon non-dairy milk (add more if too dry)
  • 2 ½ cup Maskal Teff® Ivory Flour
  • 2 teaspoon cinnamon, ground
  • 2 teaspoon dried ginger, ground
  • 1 teaspoon dried cloves, ground
  • ¾ teaspoon baking soda
  • ½ teaspoon salt


  • 1 cup vegan powdered sugar
  • 1 tablespoon non-dairy milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Vegan food coloring (optional)

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