We’re back with Christmas sweets and today we bring you some easy and tasty ginger cookies, in a vegan version. They are delicious, crunchy and have a spicy touch that makes them unique.

I love Christmas! It is one of my favorite times of the year, even though I don’t like the cold. I have such fond memories of this time of year that I don’t care if it’s winter. As I am from Pamplona but I live in Malaga, we always traveled to see my family at Christmas. To top it off, my birthday is January 1st, so I have a lot to celebrate, although I don’t recommend being born on that day, it’s the worst day of the year to celebrate a birthday!



  • 275 gramos de harina (nosotros utilizamos de centeno integral)
  • 75 gramos de azúcar moreno
  • 1 cucharadita de bicarbonato
  • 1/2 de cucharadita de sal
  • 1 cucharadita y 1/2 de jengibre molido (o fresco)
  • 1/2 cucharadita de canela molida
  • 1/4 de cucharadita de clavo molido
  • 50 gramos de aceite de oliva virgen extra
  • 50 gramos de leche de avena
  • 50 gramos de sirope de agave
  • 1 cucharadita de extracto de vainilla (opcional)


  1. In a bowl mix the dry ingredients: flour, sugar, baking soda, salt and spices.
  2. In another bowl mix the liquid ingredients: oil, oat milk, agave syrup and vanilla extract.
  3. We mix the ingredients dry with the liquids until they are well integrated and we obtain a compact dough that is slightly sticky but does not stick to the fingers, otherwise it will be very difficult to work with. You may have to add more or less flour depending on what you use. If it gets too dry, you can add a little more milk. Since it doesn’t have an egg, you can taste the dough without fear and rectify the sugar without any problem.
  4. Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
  5. We take out the dough, stretch it with the help of a roller until it is approximately half a centimeter thick, we cut it with the pastry cutter and put our cookies on a tray with baking paper.
  6. We bake the cookies for about 8-10 minutes or until they are golden in the oven (previously preheated) at 175 degrees, at the height Central with heat up and down. When they are done, we take them out, leave them for about 2 minutes and transfer them to a rack until they are completely cold. When you take them out of the oven they may be a bit soft, but they harden as they cool.
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