Vegan gingerbread (refined sugar free)

Refined sugar free vegan gingerbread cookies made with spelt flour and no nuts. They are perfect as a festive treat or edible gift!

All year long, I wait until Christmas so I can make gingerbread. They are amazing with a glass of milk shared with loved ones, presented as a gift or as an on-the-go snack.

The cookies and coconut butter-based frosting are entirely refined sugar free. Instead, I sweetened them with maple syrup and coconut sugar!

Ingredients for these sugar free vegan gingerbread

If you have a wholefoods pantry, you'll probably have all the ingredients needed to make these gingerbread NOW! You will need:

Spelt flour, such as white spelt. All-purpose (plain) flour will also work but you'll need less water.

Coconut sugar

Vegan butter. I used Naturli's block butter though solid coconut oil will work.

Maple syrup as a binder and because it's simply delicious! I prefer this over molasses because, let's face it, we only use molasses once a year! However, molasses will work in this recipe, though it makes the cookies soft and chewy rather than crunchy.

Ground flax or chia seeds

Spices, salt and baking soda

Water (not pictured)

If you're after a healthier gingerbread recipe which is gluten free, refined sugar free and has with no butter, check my healthy vegan gingerbread cookies recipe.

How to make vegan gingerbread dough

I'm all up for simplicity and minimal steps so simply put ALL the ingredients in a bowl and mix until combined.

No whisks, no beaters, just a simple bowl!

I started mixing the ingredients using a wooden spoon. It looks dry at this stage, but it will come together. Then get your hands dirty and mix the dough by hand. The squeezing and warmth of your hand will encourage the ingredients to come together.

Alternatively, you can pop all the ingredients in a food processor or stand mixer and let it do all the work ;).

If the dough is too dry or wet, add more flour or water as needed. The consistency of your dough will depend on whether you used spelt or plain flour, block butter or butter spread and how you measured your ingredients.

Chilling and shaping the gingerbread dough

Once you've made your gingerbread dough, I'd highly recommend chilling it dough before you roll and cut shapes from it. This firms up the dough and makes it much easier to work with!

When you take the dough out of the fridge/freezer, roll it out on a floured surface. If the dough is TOO firm, allow it to warm up at room temperature until it's softer (and won't break your arms).

Carefully transfer each gingerbread cookie to a lined baking tray and BAKE!

Decorating the sugar free vegan gingerbread

I've included a sugar free and conventional frosting recipe below.

Making the sugar free frosting can be a little tempermental. Add too little milk and the frosting seizes up. Add too much milk and it's too runny for frosting. I'd recommend adding the milk in very small amounts so neither happens.

The sugar free frosting is healthier but a lot more difficult to pipe.

If you're happy using a conventional sugar frosting, it's a lot easier to pipe and decorate with (pictured).

The gingerbread makes a perfect and thoughtful gift for your health-conscious family member or friend. They are affordable and are much more sentimental than a conventional present :).

For other vegan Christmas recipes, check out:

• Vegan Gingerbread Cake
• Easy Vegan Tiramisu
• Simple vegan ginger coconut cake
• Gingerbread Cinnamon Scrolls
• Gingebread Vegan Caramel Tart
• Vegan Gingerbread Donuts
• Gingerbread Cheesecake (baked)

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