Gingerbread is always a favourite on the cookie plate: aromatic, spicy and the perfect treat for christmas! And if they are homemade, no one can resist. Try this recipe from the book Vegan Backen from NeunZehn-Verlag.


  • 500 g rye flour
  • 250 g sugar cane raw
  • 100 g Bio Veganz Agave Syrup
  • 100 g Margarine
  • 1 tsp. cinnamon grounded
  • ½ tsp. cloves grounded
  • ¼ tsp. cardamom
  • 1 ½ tsp. baking soda
  • 0.125 l soy drink
For the glaze
  • 100 ml soy cream
  • 100 g almonds white
  • 50 g pine nuts


  • Let the agave syrup, raw sugar cane and margarine melt in a pot on low heat.

  • Take the pot from the stove and add the other ingredients, then knead well until you get a large piece of dough.

  • Place the dough in a floured bowl, cover it with a kitchen towel or cloth and let it rest over night.

  • On the next day, roll the dough on a floured surface 1/2 cm thick and cut out different shapes.

  • Carefully, place the cookies on a tray with baking paper, spread each cookie with some soy cream and decorate with nuts. Bake cookies for 10-12 minutes at 200°C.

Additional information

Hint: To keep soft and juicy, put an apple together with the gingerbreads in a tin box.

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