Easy Vegan Gingerbread Cookies Recipes

Steps:

• Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
• Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
• Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.

Steps:

• Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
• Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely. Will keep in an airtight container for two weeks.