Vegan gingerbread biscuits

Vegan gingerbread biscuits


14 people made this

About this recipe: Vegan gingerbread biscuits that are perfect for Christmas. Easily enjoyed by those with egg or dairy allergies, too!


Makes: 3 dozen biscuits

  • 100g cane sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/4 teaspoon salt
  • 5 tablespoons treacle
  • 1 dash vanilla extract
  • 75ml soya milk
  • 125g wholemeal flour
  • 125g brown rice flour
  • 4 tablespoons plain flour, for rolling

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat the oven to 140 C / Gas 1.
  2. Mix sugar, ginger, cinnamon, bicarb and salt. Add treacle, vanilla and soya milk. Mix well. Add half of the wholemeal flour and half of the brown rice flour and mix well. Add remaining flour until a stiff dough forms.
  3. Using the 4 tablespoons of plain flour, roll a portion of the dough to 5mm thickness. Use a biscuit cutter of your choice and place on a parchment lined baking tray. Bake 15-20 minutes depending on your oven.

Cook's note

I used a small round cookie cutter, so I yielded 36 biscuits. You could easily have more or less depending on your cutter.

Watch how!

Watch our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!

Recently viewed

Reviews (1)


I use this recipe quite often and it seems to go down such a treat with family and friends. Although I sometimes tend to substitute treacle for honey which tastes just as good. Definitely the best gingerbread recipe by far, they taste so light and fluffy. - 14 Feb 2016

Write a review

Click on stars to rate