Spicy Vegan Gingerbread People

Fresh ginger gives these dark, molasses-laced vegan gingerbread cookies a spicy kick.

Photo: Lisa Romerein

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Fresh ginger gives these dark, molasses-laced vegan gingerbread cookies a spicy kick.




  • 2 1/2 cups whole-wheat pastry flour
  • 1 tsp. baking soda
  • 1 Tbs. minced fresh ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. salt
  • 3 oz. Earth Balance margarine
  • 2/3 cup dark brown sugar
  • 1 tsp. vanilla extract
  • 1 Tbs. egg replacer, such as Ener-G
  • 1/3 cup molasses


  • 1/4 cup confectioners’ sugar
  • 1/4 tsp. arrowroot powder


1. To make Cookies: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in bowl. Set aside.

2. Cream margarine, sugar, and vanilla with electric mixer 3 minutes, or until smooth.

3. Combine egg replacer and 2 Tbs. water in bowl, and add to sugar mixture. Add molasses, and beat until smooth. Beat in flour mixture until soft dough forms. Wrap in plastic wrap, and chill 2 hours.

4. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.

5. Place dough between two sheets of parchment or wax paper, and roll out to 1/4-inch thick.

6. Cut with 3-inch gingerbread-man cutter, and transfer to prepared baking sheets. Bake 10 to 12 minutes, or until edges of Cookies begin to brown. Cool on baking sheets.

7. To make Frosting: Whisk together confectioners’ sugar, arrowroot, and 2 Tbs. water in small bowl. Transfer to pastry bag fitted with small round tip, and decorate Cookies with Frosting. Allow to set 30 minutes, then transfer to airtight container.

Nutrition Information

  • Calories 115
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 135 mg
  • Sugar Content 10 g