Vegan gingerbread people

Vegan gingerbread people

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(10 ratings)

Prep: 30 mins Cook: 10 mins - 12 mins


makes around 20

Switch the butter for coconut oil, eggs for chia and use chickpea water in royal icing to make these easy, totally vegan Christmas gingerbread biscuits

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per biscuit

  • kcal315
  • fat10g
  • saturates9g
  • carbs52g
  • sugars36g
  • fibre1g
  • protein2g
  • salt0.01g
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  • 1 tbsp chia seeds
  • 400g plain flour, plus extra for dusting
  • 200g coconut oil
  • 2 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 200g dark muscovado sugar
  • 50g maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 100ml aquafaba (water from a can of chickpeas)
  • 500g icing sugar
  • ½ tsp lemon juice


  1. Put the chia seeds in a small bowl and stir in 3 tbsp water. Leave to soak for 5-10 mins until gloopy. Meanwhile put the flour into a large mixing bowl and rub in the coconut oil until it’s almost disappeared into the flour. Stir in the spices.

  2. In another bowl mix together the sugar, maple syrup, chia mixture and 2 tbsp water until smooth then pour over the flour. Stir until well combined then knead together to make a soft dough. Wrap in cling film until ready to use.

  3. Heat oven to 180C/160C fan/gas 6. Roll out the dough on a lightly floured surface then cut into gingerbread people (or whatever shape you like) and bake for 10-12 mins on baking sheets lined with baking parchment until just starting to darken at the edges. Let them cool for a couple of minutes on the tray then transfer to a wire rack to cool.

  4. While the gingerbread cools whip the aquafaba in a bowl using electric beaters until really foamy. Add 3/4 of the icing sugar and whisk until smooth and thick, then whisk in the rest of the icing sugar and the lemon juice. Whisk again until the mixture forms stiff peaks. Transfer to a piping bag until ready to use. Snip a little off the end of the piping bag and use to create designs and faces on your gingerbread.

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Comments, questions and tips

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amypictonwalker's picture
24th Dec, 2019
Really delicious! Just needed to add a little extra flour but simple and fun to make :)
Neve Emma Campbell's picture
Neve Emma Campbell
12th Dec, 2019
Save to say I don’t think I’ll be making these again...
maria juszczak's picture
maria juszczak
17th Oct, 2019
These taste and smell like cardboard soaked in homemade glue.
maria juszczak's picture
maria juszczak
17th Oct, 2019
Tried adding ginger and lemon to the icing. Now we have spicy wet cardboard.
Kiwi bird
14th Dec, 2018
So yummy and moreish! We didn't make the icing, but the biscuits were delicious. I only went vegan a few week ago, but found them easy to make, just different from using animal products. Our coconut oil was hard to rub in, I think because it was cold out of the fridge, so next time I'd do it at room temperature. The coconut oil really goes well with the spices, but is subtle, not overpowering. We also ground the chia seeds in our coffee grinder first.
5th Dec, 2018
I’m wondering the texture of these coookies? Are they soft or crunchy?
8th Dec, 2019
Depends on how long you back them for, and how thick you roll them. Mine had a grainy texture that I liked.
maria juszczak's picture
maria juszczak
17th Oct, 2019
VetBakes's picture
3rd Dec, 2017
Very yummy-my family didn't know it was vegan until I told them! Next time I would reduce the sugar content by 50g or so as they are very sweet, and I will add some more ginger too as they weren't quite spicy enough for me. Also I think the recipe may need to be clearer with regards to the coconut oil. I added it straight from the jar and it was far too solid to be rubbed into the flour so next time it will need to be at least softened, if not melted completely.
7th Jan, 2017
This recipe is really easy and the biscuits are delicious, I recommend you give it a try. I swapped out the flour to spelt flour, as a personal preference. We are not vegan eaters but this recipe is so nice you wouldn't know the difference. I made a batch to take to friends and they were all gone that night!
19th Dec, 2017
Can I use any other type of oil or dairy free spread instead of coconut oil?
maria juszczak's picture
maria juszczak
17th Oct, 2019
It's just not worth it.
goodfoodteam's picture
21st Dec, 2017
Thanks for your question. We haven't tested this recipe using an alternative so cannot guarantee the results. However it should work using a dairy-free spread suitable for baking.
8th Dec, 2019
I doubled the spice quantities but they still weren’t very gingery. I also halved the sugar quantity following a comment, and it was fine for sweetness. Coconut flavour came through strongly. I’ll try the recipe again, but with yet more spice next time.
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