There’s something magical about Christmas – the twinkling lights, the cozy evenings, and the sweet treats that bring everyone together. I still remember the first time I shared these vegan Christmas desserts with my non-vegan family; their delighted faces were priceless. Not only are these treats suitable for everyone, but they are also healthy, vegan, and gluten-free too! Whether you’re Baking for a festive gathering or simply indulging at home, these vegan desserts will make your holiday season truly special.

Ingredients List

For the Vegan Gingerbread Cookies:
- 2 cups all-purpose Flour
- 1 teaspoon Baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Vegan Chocolate Peppermint Brownies:
- 1 cup almond Flour
- 1/2 cup cocoa powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon peppermint extract
- 1/2 cup dairy-free chocolate chips

Step-by-Step Instructions

For the Vegan Gingerbread Cookies:

Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a large mixing bowl, whisk together Flour, Baking soda, ginger, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, brown sugar, molasses, and vanilla extract until smooth.
Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
Roll and Cut: Roll out dough on a floured surface to about 1/4 inch thick. Cut out desired shapes with cookie cutters.
Bake: Place cookies on a Baking sheet and bake for 10-12 minutes or until edges are firm. Allow to cool completely.

For the Vegan Chocolate Peppermint Brownies:

Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a large bowl, combine almond Flour, cocoa powder, Baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together maple syrup, melted coconut oil, and peppermint extract.
Combine and Fold: Add the wet ingredients to the dry mixture, folding in the dairy-free chocolate chips.
Bake: Pour the batter into a lined 8×8 inch Baking dish and bake for 25-30 minutes. Cool before slicing.

Tips and Tricks Section

Ingredient Swaps: Use agave syrup instead of maple syrup for the brownies if desired. You can also replace coconut oil with applesauce for a lighter alternative.
Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days. Brownies can be refrigerated for a week.
Enhance Flavor: Add chopped walnuts or pecans to brownies for extra texture and flavor.

Nutritional Information (per serving):

Vegan Gingerbread Cookies:
- Calories: 180 kcal
- Protein: 2 g
- Fat: 8 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 150 mg
Vegan Chocolate Peppermint Brownies:
- Calories: 220 kcal
- Protein: 3 g
- Fat: 14 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 100 mg

Recipe Notes:

Feel free to decorate the gingerbread cookies with vegan icing or festive sprinkles for a holiday touch.
The brownies can easily be made into a gluten-free treat by ensuring all ingredients are certified gluten-free.

FAQs:

How do I store leftovers?
Store cookies in an airtight container or brownies in the fridge for up to a week.
Can I freeze these desserts?
Yes! Both cookies and brownies can be frozen for up to 3 months. Just make sure they are well-wrapped.
Can I use different flours?
Yes, go for almond Flour or coconut Flour, but adjust the liquid content accordingly.
What can I do if my dough is too sticky?
Add a little more Flour until the dough is manageable.
How can I make these healthier?
You can reduce the sugar by 1/4 cup, or substitute with natural sweeteners.

Please Give Us Your Feedback

I’d love to hear your thoughts on these recipes! Did you try them? What did you think? Leave a comment below, rate the recipe, or share your holiday Baking journey on social media!

Recipe Card: Vegan Gingerbread Cookies and Chocolate Peppermint Brownies

Servings: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

For the Vegan Gingerbread Cookies:

2 cups all-purpose Flour
1 teaspoon Baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup coconut oil, melted
3/4 cup brown sugar
1/4 cup molasses
1 teaspoon vanilla extract

For the Vegan Chocolate Peppermint Brownies:

1 cup almond Flour
1/2 cup cocoa powder
1/2 teaspoon Baking powder
1/4 teaspoon salt
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon peppermint extract
1/2 cup dairy-free chocolate chips

Instructions:

For the Vegan Gingerbread Cookies:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together Flour, Baking soda, ginger, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the melted coconut oil, brown sugar, molasses, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
Roll out dough on a floured surface to about 1/4 inch thick. Cut out desired shapes with cookie cutters.
Bake for 10-12 minutes or until edges are firm. Allow to cool completely.

For the Vegan Chocolate Peppermint Brownies:

Preheat your oven to 350°F (175°C).
In a large bowl, combine almond Flour, cocoa powder, Baking powder, and salt.
In another bowl, whisk together maple syrup, melted coconut oil, and peppermint extract.
Add the wet ingredients to the dry mixture, folding in the dairy-free chocolate chips.
Pour the batter into a lined 8×8 inch Baking dish and bake for 25-30 minutes. Cool before slicing.

Nutritional Information (per serving):

Vegan Gingerbread Cookies:

Calories: 180 kcal
Macronutrients:
- Protein: 2 g
- Fat: 8 g
- Carbohydrates: 26 g
Micronutrients:
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 150 mg

Vegan Chocolate Peppermint Brownies:

Calories: 220 kcal
Macronutrients:
- Protein: 3 g
- Fat: 14 g
- Carbohydrates: 24 g
Micronutrients:
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 100 mg

Tips and Variations:

Use a mix of different spices for the gingerbread cookies to customize flavors.
Swap chocolate chips for chopped dark chocolate for richer brownies.

Storage:

Store both treats in an airtight container. Gingerbread cookies can last at room temperature for up to 5 days, while brownies can be refrigerated for a week.

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Feel free to share your own holiday treats and experiences! Happy Baking!