Plant-Based Gingerbread Cookies

It’s gingerbread cookie time of the year! We made a batch of gingerbread cookies using our cultured cashew buttery spread and they are so delicious!

Here’s what you will need:

  • 2 cups flour
  • 1/3 cup Cultured Cashew Buttery Spread
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/2 tsp baking powder
  • a mix of gingerbread spices of your choice. We used: 2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground all spice,  1/2 tsp nutmeg, 1/4 tsp cloves, a pinch of cardamom and black pepper.


  1. Melt the buttery spread
  2. In a bowl mix together the buttery spread, brown sugar, molasses, spices and baking powder.
  3. Add the flour.
  4. Mix it all together until the dough is not crumbly anymore. If it needs more liquid add a splash of plant-based milk.
  5. Put it in the fridge for at least 20 minutes. You can make the dough in advance and keep it in the fridge for a few days!
  6. Pre-heat your oven to 350 degrees F (180 C).
  7. Sprinkle some flour on the surface where you’ll be rolling out the dough.
  8. Using a rolling pin (or anything that resembles a rolling pin!) roll the dough in a thin layer. The thinner the layer the crispier the gingerbread will be!
  9. Using cookie cutters or a knife cut out any shapes you want. Place them on a baking sheet lined with parchment paper.
  10. Bake for around 7 minutes. You don’t want them to get any more brown than they already are – they’ll taste slightly burnt or be hard as heck.
  11. Enjoy! Happy holidays!