Just hear those sleigh bells jingling, ring ting tingling too. Come on, it’s lovely weather. For a sleigh ride together with you. Gingerbread Men are our favorite cookies to make and decorate this season. We tested out this awesome vegan recipe by Post Punk Kitchen and loved it! We made a few little changes—the biggest one being swapping out the molasses for maple syrup, we did this simply because we figured more people have maple syrup on hand than molasses. If you’re a fan of the maple flavor in maple syrup, we really recommend it. If you prefer the dark, rich flavors of molasses in traditional Gingerbread Men, then stick to Post Punk Kitchen’s original recipe. Now turn on those Christmas carols, grab the rolling pin and lets start making Gingerbread Men!
Makes about 16 cookies
1/3 cup canola oil
3/4 cup sugar
1/4 cup maple syrup
1/4 cup plain almond milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger
In a large bowl whisk together oil and sugar until well combined. Add maple syrup and almond milk.
Mix the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance.
Preheat the oven to 350 degrees F.
Line your cookie sheets with parchment paper.
Lightly flour a flat surface to roll your dough out. Roll the dough out to a little less than 1/4 inch thick. Cut out the shapes of your cookies and use a spatula to place on the cookie sheet.
Bake for 8-10 minutes.
Remove them from the oven and let them cool on the cookie sheet for 2 mins before moving them to a cooling rack. Wait until they are completely cool before icing.