Classic gingerbread cookies contain bleached white flour and eggs which can be unsafe to eat raw. Therefore the unbaked cookie dough should not be consumed. However, there is no egg, no butter or bleached flour in this edible vegan gingerbread cookie dough recipe, so it is completely safe (and delicious) to eat un-baked!

This recipe has been designed to be a rolled into raw bliss balls, no bake truffles or eaten by the spoon, but you could also bake it into gingerbread cookies if desired!

Gingerbread refers to a broad category of baked goods, ranging from a soft, moist loaf cake to a small brittle cookie (aka ginger snap.) All varieties or gingerbread are typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with molasses, honey or sugar.

Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. It then referred to a confection made with honey and spices.

This edible cookie dough can be stored at room temperature as it is made without eggs, no butter or any other ingredients require refrigeration. However, the dough will stay fresh and last much longer if kept in the fridge or freezer.

If stored properly in an airtight container, this gingerbread cookie dough should last up to 7 days in the fridge, possibly longer.

Yes! You can freeze this gingerbread cookie dough and enjoy it cold straight from the freezer or leave to thaw in the fridge back to a more softer chewy texture.

Here are a few ways to freeze gingerbread cookie dough:

– Tightly wrap the entire piece of dough (preferably in reusable food wraps like these instead of plastic cling film) and place in an airtight container to freeze.

– Roll the dough flat between parchment/baking paper or reusable baking mats and freeze ready for cutting out ginger bread cookies to bake.

– Roll the dough into balls to make your gingerbread cookie dough truffles and then place in an airtight container to freeze.

If you freeze fresh gingerbread dough and store it correctly, it will last several months or even up to a year in the freezer.