Name: Vegan Gingerbread Advent Cookies
Prep time: 45 min
Cook time: 15 min
Yield: 25
Ingredients: 1 tsp vanilla extract; 2 tsp ground cinnamon; 4 tsp ground ginger; 1 tsp bicarbonate of soda; 1 tsp ground mixed spice; 750 g / 6 cups plain flour; 4 tbsp aquafaba, liquid from a can of chickpeas; 250 g / 2 cups icing sugar; 300 g 1 1/3 cups vegan butter / spread; 240 g / 1 1/3 cups dark muscavado sugar; 120 g / 1/3 cup golden syrup

Vegan Gingerbread Advent Cookies

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These delicious vegan gingerbread cookies are transformed into an edible advent calendar of sorts. So much fun to make (and eat).

By: Aimee (via Wallflowerkitchen)

Original Publish: Feb 18, 2019

Last Updated: Mar 1, 2026

Prep: 45 mins

Cook: 15 mins

Yields: 25

Instructions

In a small saucepan, gently melt together the vegan butter, the sugar and the golden syrup.
In a large mixing bowl, sieve in the flour, bicarbonate of soda and spices. Pour in the melted vegan butter and sugar and mix until it forms a soft dough. If the dough is too sticky, add a little more flour.
Wrap the dough in cling film and chill for at least 30 minutes.
Meanwhile, preheat the oven to 170C / 340F and line a baking tray with parchment paper.
Lightly dust your surface with flour and roll out the dough to about ½ cm thickness. Cut out your cookie shapes and transfer to the baking tray. Use a straw to poke holes into the tops of each cookie. Keep in mind that the gingerbread dough will expand in the oven so leave enough room between each cookie.
Bake for 10-15 minutes until golden brown.
Once baked, leave to cool completely whilst you prepare the icing.
Whisk the chickpea water with an electric mixer until foamy and then add the sugar in slowly until the mixture is thick and glossy. It should be firm enough to pipe with but should still slowly drizzle off the back of a spoon.