Vegan Gingerbread Cookies and Hot Chocolate

Vegan Gingerbread Cookies and Hot Chocolate

Chewy vegan gingerbread cookies and hot chocolate full of spices, molasses and sweetened naturally with bananas, maple syrup, and dates.

Christmas is over, but that doesn’t mean you have to stop enjoying the rich flavors of gingerbread. Nothing is more comforting in the winter than cozening up on the couch with a fluffy blanket, your cat on your lap, and a hot cup of tea or hot chocolate. These gingerbread cookies and hot chocolate are vegan, and free of refined sugars and oil. If you make both, then you can have a gingerbread hot tub for your gingerbread men!


Gingerbread Cookies:

Makes 20-22 cookies

  • 1 tbsp flax meal + 2 tbsp water
  • 1.5 cups unbleached all purpose flour
  • 1 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • pinch ground cloves
  • 1/2 tsp baking soda
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup mashed bananas
  • 1/2 tsp vanilla extract
  • 1/3 cup vegan powdered sugar + water

Gingerbread Hot Chocolate

  • 12-14 pitted dates
  • 2.5 cups plant milk*
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp vanilla extract
  • 1 tbsp molasses


Gingerbread Cookies:

  1. To make the flax egg, place flax meal and 2 tbsp water into a small bowl and set aside for ten minutes.
  2. Add flour, dry spices, salt, and baking soda to a large bowl and mix to combine.
  3. Add almond butter, maple syrup, molasses, mashed banana, vanilla, and flax egg to the bowl with the dry ingredients and stir until well combined.
  4. Spread a thin layer of flour onto a flat surface. Form the dough into a ball, then place onto the floured surface. Gently flatten dough with your hands, then sprinkle the top of dough with flour.
  5. Roll dough using a rolling pin. As dough gets flatter, remove the dough from the surface and put more flour under the dough. Sprinkle more flour on top of the dough. Keep rolling dough until it gets about 1/2-3/4 cm thick. Keep placing flour on both sides of the dough as needed to prevent the dough from sticking to the surface.
  6. Use a gingerbread cookie cutter to form the cookies. Transfer to a greased baking sheet with about an inch between each cookie.
  7. Bake for 11-13 minutes at 350 degrees. Cookies should be firm and slightly brown around the edges.
  8. Let cookies cool before frosting. I mixed 1/3 cup powdered sugar with small amounts of water, until it formed a thick paste. Place frosting into a piping bag to decorate your gingerbread men.
  9. This batch makes 20-22 cookies depending on the size of your cookie cutters and the thickness of cookies.

Gingerbread Hot Chocolate

  1. Place dates into a microwave-safe bowl. Cover dates with water, then microwave for about a minute. Set dates aside for at least ten minutes to let them soften.
  2. Place all ingredients into a high-speed blender and blend until smooth.
  3. Heat up the hot chocolate in a sauce pan on the stove until warm.
  4. Pour into mugs and enjoy!

*Notes: I used about half and half mixture of soy milk and water so I do not have to use as much soy milk. Any plant milk will work for this recipe.

If you make any of these recipes be sure to let me know how it went in the comments and tag @plantifulpicnic and #plantifulpicnic on Instagram.


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