Vegan gingerbread biscuits

    40 min

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

    24 people made this

    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 & ratings
    Average global rating:

    Reviews in English (2)


    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


    These were really tasty!! For a fun twist, check out my recipe!  -  21 Nov 2016