#vegangingerbread

These vegan baked gingerbread mini donuts are perfect for holiday gatherings or a cozy treat on a chilly day. They're soft, moist, and bursting with warm gingerbread flavor.

Ingredients: 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup molasses. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a mini donut pan. Put the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in a bowl and mix them together with a whisk. Put the molasses, vanilla extract, almond milk, and melted coconut oil in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill up each mini donut pan cavity about three quarters of the way to the top with batter. Bake the donuts for 10 to 12 minutes, or until a toothpick stuck in one comes out clean. Take it out of the oven and let it cool in the pan for a few minutes. Then, move it to a wire rack and let it cool all the way down. Powdered sugar or a simple icing made from powdered sugar and almond milk can be used to sprinkle the donuts after they have cooled down.

Prep Time: 15 minutes

Cook Time: 10 minutes

These gluten-free vegan gingerbread cookies are perfect for Christmas or anytime you're craving a festive treat. They're soft, chewy, and full of warm spices like ginger, cinnamon, nutmeg, and cloves.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 tablespoon molasses. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. To make a flax egg, mix ground flaxseed and water in a small bowl. Do nothing for 5 minutes so it can get thicker. Add the flax egg, molasses, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, melted coconut oil, maple syrup, and molasses to a large bowl. Mix until everything is well mixed and a dough forms. This is how thick the dough should be: about 1/4 inch. Roll it out between two pieces of parchment paper. Cutting cookie cutters into the dough will make shapes. Place the shapes on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the edges start to turn a little golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Adorn the cookies however you like after they've cooled.

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan gingerbread cookie cups are a great treat for any event because they are filled with rich caramel and creamy white chocolate. You can enjoy them as a sweet treat or bring them to a holiday party.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 cup coconut oil, melted. 1/4 cup molasses. 1/4 cup brown sugar. 1/4 cup unsweetened almond milk. 1/2 teaspoon vanilla extract. 1/2 cup vegan white chocolate chips. 1/4 cup vegan caramel sauce.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together in a bowl with a whisk. Melt the coconut oil and add it to another bowl. Then, add the brown sugar, almond milk, vanilla extract, and mix them all together until they are well blended. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Make little balls out of the dough and put one in each of the mini muffin tins that have been greased. Press each ball down a little to make a cup shape. For 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking them out of the oven, let them cool for a few minutes. Then, make a well in the middle of each cookie cup by pressing down gently with the back of a spoon. Let the cookie cups cool all the way in the muffin tin before taking them out carefully. In 30-second increments, melt the vegan white chocolate chips in a bowl that can go in the microwave. Stir the mixture until it is smooth. Pour the white chocolate that has been melted into each cookie cup. Put vegan caramel sauce on top of the cookie cups with white chocolate inside. Before you serve, let the chocolate and caramel set. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

With these delicious vegan gingerbread cookies, you can enjoy the warmth of the holiday season. They're perfectly spiced and perfect for entertaining friends and family.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 cup molasses. 1/2 cup coconut oil melted. 1/2 cup brown sugar. 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water. 1 tsp baking soda. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/4 tsp salt.

Instructions: Make the flax egg in a small bowl, then set it aside for 5 minutes to gel. Melted coconut oil, molasses, brown sugar, and the ready flax egg should all be mixed together in a large bowl. Combine well. Mix the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. You can add a little plant-based milk if the dough is too dry. Put the dough in the fridge for at least an hour after making a disc out of it. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out the chilled dough to about 1/4 inch thick on a lightly floured surface. Cut out the shapes you want with cookie cutters and place them on the baking sheet that has been prepared. For 8 to 10 minutes, or until the edges start to turn a little golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. If you want, you can decorate the cookies with vegan royal icing after they are completely cool.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the warm, spicy flavors of gingerbread with this vegan gingerbread cookie butter. Perfect for spreading on toast, drizzling over pancakes, or enjoying straight from the spoon.

Ingredients: 1 cup vegan gingerbread cookies, crushed. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. Pinch of salt.

Instructions: Crush gingerbread cookies and put them in a food processor with maple syrup, cinnamon, ginger, cloves, and salt. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a jar or other container that won't let air in. You can keep it in the fridge for up to two weeks.

Prep Time: 10 minutes

Cook Time: 0 minutes