Reviewed: Oct. 18, 2009

Pretty good. I baked them for 7 minutes. I didn't roll them out, just spooned on to sheet and flattened with a glass. Not as pretty as the picture but not bad tasting at all.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 13, 2009

Delicious. My vegan friends adored it.

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Ethan the Baker

Cooking Level: Intermediate

Home Town: Brockville, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 5, 2009

these cookies are awesome! i followed the recipe however, i made a half batch and used vegetable oil instead of shortening, then added 1 tbsp soy milk when dough was a little too dry to roll out. it turned out perfet. rolled two logs and cut into rounds like shortbread. FANTASTIC!

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ticachef

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Reviewed: Dec. 3, 2008

I couldn't even wait to finish baking them to write my review. My son has an egg allergy so I was thrilled to find this recipe. However, the dough was way too dry and took me half the night to get to a consistency that I was able to roll out (adding water and working with my hands). Next time I would cut down on the flour and then only add as needed. The taste was fine, would never know the egg is missing. Drop cookies would probably work better but be prepared if you want to roll out for Gingerbread Men!

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Jen

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Reviewed: Jan. 20, 2008

These are actually very good. I followed the recipe with the exception of the following: 1. I made half a batch 2. I used 1 cup spelt/ 1 cup white flour 3. I used becel olive oil spread instead of shortening. 4. I dropped from teaspoon and flattened as suggested by another reviewer. 5. And I added a pinch of seasalt. The result was awesome & vegan. Bonus: house smells so yummy!! Thanks!

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 11, 2007

This is a great eggless cookie. I didn't even bother to roll them out. Just used a small ice cream scoop, rolled them in additional white sugar and pushed them down with the bottom of a glass. Mmmmm.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Dec. 10, 2006

The revised recipe with flour works great! just let dough chill in the refridgerator for half hour before you roll out and cut into shapes!

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Lisa H

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Reviewed: Dec. 6, 2006

I saw the bad reviews on this recipe and I almost didn't try it, but I am so glad that I did! These gingerbread cookies taste so much like the real thing it's uncanny. My daughter has an egg allergy, so anytime we can do holiday baking together it is such a treat. Thanks for submitting this great recipe!

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catesmom

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Reviewed: Apr. 13, 2006

Finally an good eggless recipe! I'm kinda sick of people posting recipes in the dairy-free section that contain eggs. I don't eat eggs. Thanks!

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AnimaSola3o4

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Reviewed: Aug. 5, 2003

If it were possible to give this recipe a negative star rating, I would. Two minutes into the oven and my house was filled with smoke. I almost had to throw away my pan. I followed the directions exactly. Maybe there are some ingredients missing or the measurements are way off. These are horrible...

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MMMERCED

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Reviewed: Dec. 21, 2001

This is really nice. My dad is a vegan, and can't eat meat or dairy products. The holiday season is filled with Gingerbread recipes with milk, which we can substitute with plain soymilk, and eggs, which we can't substitute anything for. This recipe is a lifesaver, and a heartwarmer.My father loves this gingerbread recipe, and asks for it specificaly every christmas. Thanks to the really fast baking and prep time, the cookies are done at the longest time of 30 minutes. Thank you so much for entering this great recipe. I seriously don't know what i would do without it. This is the most thoughtful recipe I have ever seen, and I thank you Annette. The first time we made these cookies was the first time my father had homemade, warm, and delious gingerbread cookies in a long time. Thank You So Much!

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RJTEENCHEFS

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Reviewed: Sep. 13, 2000

We have completely rewritten this recipe for clarity and we have also added flour to it. It should work well now. We always appreciate comments about bad recipes from users so that we may correct them immediately.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 12, 2000

This is possibly the worst cookie recipe I've ever tried to make. I felt a strong responsiblity to review this. I followed the directions PRECISELY, and what I got was a sizzling pile of smokey molasses junk in my oven that nearly ruined my pan! For the first time in my 25 years of baking, I actually threw away the remainder of my batter. My house stinks and all I can say is that this is the biggest waste of ingredients because there MUST be something missing. I realize that eggless recipes don't always come out perfectly, but this is ridiculous. This is awful!

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