Vegan Gingerbread Cut-Out Cookies
28 mins (prep 20, cooking 8)
13 ingredients
24 servings
This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.)

Categories:  pasta,-rice-and-grains , beginner-cook , hand-formed-cookies , north-american , christmas , rolled-cookies , free-of... , equipment , time-to-make , holiday , egg-free , hanukkah , vegan , food-gift , <-30-mins , easy , grains , oven , american , lactose-free , vegetarian , cookie-and-brownie , dessert ,
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Serving Size (15.27 g)
Servings 24
Amount per Serving
Calories 49.03 Calories from Fat 1.8
% Daily Value *
Total Fat 0.2g 7.21%
Saturated Fat 0.03g 4.08%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 72.69mg 72.69%
Total Carbohydrate 11.51g 92.11%
Dietary Fiber 0.86 g 83.01%
Sugars 5.99 g %
Protein 1.0g 47.82%
Vitamin A 1.1IU% Vitamin C 0.01mg%
Calcium 24.66mg% Iron 0.52mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, vegetable shortening, hot water, pure vanilla extract