(Soft) Vegan Gingerbread Cookies

In a medium size mixing bowl, sift the dry ingredients together and set aside.

In the mixing bowl of the stand mixer with the paddle attachment, cream the coconut oil and granulated sugar together.

Add the molasses, vanilla extract and applesauce/pumpkin puree and mix until combined.

With the mixer on low, slowly add the dry ingredients until it is incorporated.

Turn the mixer off and scrape down the sides with a spatula and then give it one more mix until it is combined.

Shape the gingerbread cookie dough into a large ball, cover it with plastic wrap and place it in the fridge for 30 minutes.

Preheat the oven to 350° and line a cookie sheet with parchment paper.

After the dough has rested in the fridge, divide it in half, placing half of it back in the fridge. On the lightly floured surface, roll out the dough to be about ¼ inch thick (if it’s too thin it will get hard and crispy). Take a cookie cutter and cut out the shapes, carefully transferring them to the cookie sheet.

With the remaining dough, roll it out again and continue cutting out shapes until all of the dough is used up.

Place the cookies in the preheated oven and bake them for approximately 8 minutes. They will puff up just a bit, but you don’t want to overbake them, or they will get hard.

Remove them from the oven and let them sit for 5 minutes before transferring them to a cooling rack to cool completely.

Using your favorite vegan icing, decorate the cookies. Enjoy!