Vegan Gingerbread Hearts

Vegan Gingerbread Hearts
This is one of my favourite vegan recipes as the gingerbread hearts look and taste amazing. They are ideally sized and when dipped in chocolate, make the perfect party snack.
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 5+
Vegan Gingerbread Hearts


  • 185g plain flour (plus extra for when rolling the dough out)
  • 1/2 tsp bicarbonate of soda 4 tsp ground ginger (or to taste as I like it very gingery)
  • 62g vegan butter
  • 87g light soft brown sugar
  • 1 egg substitute (whisk together 2 tbsp water and 2 tbsp of oil)
  • 2 tbsp of golden syrup
  • 150g Dark vegan chocolate

How to make

  1. Grease 2 baking trays and set aside for later.

  2. In a large mixing bowl, sift together the flour, bicarbonate of soda and ginger.

  3. Stir in the soft brown sugar.

  4. Beat together the 'egg' and golden syrup and add to the mixing bowl.

  5. Stir in the wet ingredients until the mixture sticks together. (If the mixture is too wet add a small amount of flour).

  6. Wrap in cling film and leave in the fridge to chill for 20 minutes.

  7. Preheat the oven to 180 degrees Celsius.

  8. Retrieve the dough from the fridge and roll out on a lightly floured surface.

  9. Use a heart shaped cutter of around 4cm in width and 4cm in length.

  10. Place the hearts onto the prepared baking tray, leaving at least 2cm space between them.

  11. Place on the middle shelf of the oven and bake for 10 minutes or until lightly golden-brown.

  12. Move to a wire rack to cool.

  13. Using a microwavable bowl, break up the chocolate and place in the microwave until melted.

  14. Dip each heart into the chocolate and set aside so that the chocolate can set.

  15. Enjoy!

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