Ingredients
- 3 C All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp salt
- 1 tbsp Pumpkin Spice
- 6 tbsp vegan butter
- 3/4 C brown sugar
- 1/2 C Sugar
- 1/2 C Molasses
- 2 tsp Vanilla
- 2/4 C Non-Dairy Milk
Recipe Description
Tis the season of baking…It wouldn’t be Christmas without a batch of vegan gingerbread cookies. These cookies are dairy-free and so easy to make! Not to mention, super delicious!
Recipe Directions
- Preheat oven 300
- Mix all the ingredients until smooth
- divide the dough into two and refrigerate for an hour or so. (It makes it not sticky and easy to work with)
- Roll out with a rolling pin and cut into shapes with cookie cutters
- Bake for 10 minutes or so
