Easy Vegan Gingerbread Cookies

Recipe View In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt. (5 minutes)

Recipe View In a separate large bowl, cream together the coconut oil, molasses, and sugar using an electric mixer on medium speed until light and fluffy. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky. (10 minutes)

Recipe View Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This will make the dough easier to handle. (2 hours)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use cookie cutters to cut out desired shapes. Dip the cookie cutters in flour as needed to prevent sticking. Place the cookies on the prepared baking sheets. (15 minutes)

Recipe View Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden brown. (10 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)