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

These vegan gingerbread cookies are perfect for the holiday season. They're soft, chewy, and full of warm spices like ginger, cinnamon, and cloves. Decorate them with vegan icing for a festive touch!

Ingredients: 2 cups all-purpose flour. 1/2 cup molasses. 1/2 cup brown sugar. 1/3 cup vegan butter, softened. 1 tablespoon ground flaxseed + 3 tablespoons water for flax egg. 1 teaspoon baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. Vegan icing optional, for decoration.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes so that it thickens up. This will make a flax egg. To make the vegan butter smooth, soften it and mix it with brown sugar in a large bowl. Mix the molasses and flax egg into the mixture by stirring it well. Mix the flour, baking soda, spices, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Spread the dough out on a lightly floured surface until it's about 1/4 inch thick. Cut shapes out of the dough with cookie cutters and put them on the baking sheet that has been prepared. It should be baked for 8 to 10 minutes, or until the edges are set and just a little golden. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Decorate with vegan icing if you want after it has cooled. Keep at room temperature in a container that keeps air out for up to a week.

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan gingerbread cookies are perfect for the holiday season. They're soft, chewy, and full of warm spices like ginger, cinnamon, and cloves. Decorate them with vegan icing for a festive touch!

Ingredients: 2 cups all-purpose flour. 1/2 cup molasses. 1/2 cup brown sugar. 1/3 cup vegan butter, softened. 1 tablespoon ground flaxseed + 3 tablespoons water for flax egg. 1 teaspoon baking soda. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. Vegan icing optional, for decoration.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes so that it thickens up. This will make a flax egg. To make the vegan butter smooth, soften it and mix it with brown sugar in a large bowl. Mix the molasses and flax egg into the mixture by stirring it well. Mix the flour, baking soda, spices, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Spread the dough out on a lightly floured surface until it's about 1/4 inch thick. Cut shapes out of the dough with cookie cutters and put them on the baking sheet that has been prepared. It should be baked for 8 to 10 minutes, or until the edges are set and just a little golden. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Decorate with vegan icing if you want after it has cooled. Keep at room temperature in a container that keeps air out for up to a week.

Prep Time: 20 minutes

Cook Time: 10 minutes