These easy vegan coconut sugar cookies are like gingerbread without molasses. Made with ginger, cinnamon, and nutmeg for a holiday worthy flavour without any hard to find ingredients. Easily rolled and cut, these make the prettiest Christmas cutout cookies in any shape you like.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, whisk together 60 grams (2/3 cup) coconut sugar, 45 grams (3 tablespoons) oil, and 3 tablespoons milk until the sugar has dissolved, or at least mostly dissolved. It will look a bit lumpy, that's normal.
Stir until combined, and then use your hands to knead the dough a few times until smooth. If it's too dry, add a teaspoon of milk and gently knead again. Don't over mix.
Flatten the dough slightly between your hands, and then roll out between two sheets of parchment paper to about a 5mm (1/4 inch) thickness. Cut the cookies into your desired shapes.
Place completed cookies onto one of the prepared baking sheets and bake for 8-10 minutes, or until golden with firm edges. The centre should still be slightly soft.
Cool the cookies for about 5 minutes on the pans before removing to cool fully on a rack.
Gather the remaining dough, form it into a ball again, and repeat until all of the dough has been used, alternating pans. While one set of cookies bakes, you can cut the next set and place them on a pan to bake, and so on.
Store the cookies in an airtight container for up to a week, or freeze for up to three months.