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Can you freeze vegan gingerbread cookies?
Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.
Vegan Gingerbread Cookies Tips
What kind of molasses should you use to make vegan gingerbread cookies?
Molasses is commonly used in
spiced dessert recipes during the holidays. It is produced from sugar cane or sugar beets, so it starts out 100% plant-based. However, during the manufacturing process (mainly by manufacturers in North America), animal bone char is sometimes used for filtering, which can be a non-starter for vegans. Look for molasses labeled as organic, because organic sugar cannot be processed with bone char. Or, call the manufacturer to find out about their practices. Regardless, light molasses is best for making
gingerbread cookie recipes. You might also see it labeled as sweet, or mild. However, "full flavor" molasses can also be used for a bolder cookie. Skip blackstrap molasses, though, which is less sweet and has a pronounced bitter flavor.
Can you make this vegan gingerbread cookie recipe gluten-free?
If you are looking for
gluten-free cookie recipes, these vegan gingerbread cookies can be made without gluten by using gluten-free all-purpose baking flour instead of wheat-based all-purpose flour.
How should you store vegan gingerbread cookies?
Store vegan gingerbread cookies in an airtight container at room temperature for 2 to 3 days, or in the freezer for up to 3 months.
Nutrition Facts
1 cookie: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 95mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 2g protein.
Total Time
Makes
