Vegan Gingerbread Cookies

Vegan Gingerbread Cookies

Makes about 3 dozen
Rice syrup can be used instead of barley malt for a milder flavor. Use any of your favorite cookie cutters to make these holiday treats.
  • 1 1/2 cup rye flour
  • 1 1/2 cup oat flour
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup expeller-pressed canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup barley malt
  • 1/3 cup sugar
  • 3/4 teaspoon baking soda
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Mix flours, sugar, baking soda, salt, cinnamon, ginger and cloves together in a large bowl; set aside. Mix oil, barley malt, vanilla and 2 tablespoons water together in a separate bowl, then add to flour mixture. Mix well, then form dough into 4 balls. Cover and chill dough for at least 1 hour.

Preheat oven to 325°F.

Roll out dough on a floured surface to about 1/4-inch thickness. Cut dough with cookie cutters and arrange cookies on a lightly oiled cookie sheet. Bake for 12−15 minutes, or until just dried and firm but not browned. Cookies will crisp as they cool. Transfer to an air-tight container when cool.
Nutritional Info: 
Per Serving: Serving size: 1 cookie, 70 calories (20 from fat), 2.5g total fat, 60mg sodium, 11g carbohydrates, (1 g dietary fiber, 4g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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