No Chill Vegan Gingerbread Cookies (Nut Free)

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Craving gingerbread cookies but don’t have time to chill and roll the dough? Make these easy No-Chill Vegan Gingerbread Cookies for holiday cookies in no time!

Want to make some gingerbread cookies quickly without chilling the dough and rolling it out? Make these easy No-Chill Vegan Gingerbread Cookies! - @TheFitCookie #cookies #vegan #recipe

Hey friends! Can yo believe that Christmas is just a few weeks away? Where did the time go! We’ve had some snow lately and it has been COLD so far this week (-3 early this morning). Baking cookies is perfect for this type of weather, and my day was quiet so I had all day to get some new cookies whipped up!

Since my No-Chill Vegan Sugar Cookies are doing really well right now with the holidays coming up (I also have a chocolate version!), I decided to make a gingerbread cookie version of those. I made a couple changes to that recipe and came up with these No-Chill Vegan Gingerbread Cookies!

Want to make some gingerbread cookies quickly without chilling the dough and rolling it out? Make these easy No-Chill Vegan Gingerbread Cookies! - @TheFitCookie #cookies #vegan #recipe

Just like my sugar cookies, they are really easy to make and there is no need to chill and roll out the dough. Just roll into a ball, flatten slightly, and bake! It helps to be able to skip some of those steps when you’re tight on time and need to make a batch of cookies quickly.

This batch of cookies is also smallish, so you can double or triple the batch easily if you need to make a bunch. These would also be delicious with icing on top!

Want to make some gingerbread cookies quickly without chilling the dough and rolling it out? Make these easy No-Chill Vegan Gingerbread Cookies! - @TheFitCookie #cookies #vegan #recipe

Since my kids aren’t big fans of spicy cookies, I decided to use less ginger in these cookies and slightly less molasses. I think these taste awesome this way, but if you like a strong ginger taste, you can add another 1/4 to 1/2 teaspoon ginger to the recipe. I think my kids will like these with slightly less gingery spice ๐Ÿ™‚

Want to make some gingerbread cookies quickly without chilling the dough and rolling it out? Make these easy No-Chill Vegan Gingerbread Cookies! - @TheFitCookie #cookies #vegan #recipe

These gingerbread cookies don’t rise up quite as much as the sugar cookies do (they are still a flat cookie), but they can be a bit chewy in the middle if you like. If you want a slightly chewy gingerbread cookie, bake for 12 minutes. If you want a crunchy cookie all around, bake for 13-14 minutes.

Want to make some gingerbread cookies quickly without chilling the dough and rolling it out? Make these easy No-Chill Vegan Gingerbread Cookies! - @TheFitCookie #cookies #vegan #recipe

No-Chill Vegan Gingerbread Cookies

Craving gingerbread cookies but don’t have time to chill and roll the dough? Make these easy No-Chill Vegan Gingerbread Cookies in no time!
Vegan, contains wheat; Free of: tree nuts, peanuts, eggs, dairy, soy
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Course: Dessert
Cuisine: American
Keyword: gingerbread cookies, no-chill gingerbread cookies, vegan gingerbread cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 20 cookies
Calories: 89kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside
  • In a medium bowl, whisk together the flour, spices, baking powder, and salt. Set aside
  • In another medium sized bowl, cream together the palm oil, sugar, and molasses using a hand mixer, then add in the vanilla and rice milk and cream together again until creamy.
  • Add the flour mixture to the palm oil mixture and blend together using a hand mixer until a thick dough forms. The dough should be thick and not sticky
  • Roll the dough into 1-inch balls and roll the cookie dough balls in sugar
  • Place the cookies on the prepared baking sheet at least 1-inch apart and slightly flatten the cookie balls
  • Bake for about 12-14 minutes in the preheated oven: 12 minutes for cookies that are slightly chewy in the middle, and 13-14 minutes for crispy cookies.
  • Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack
  • Store in an airtight container for up to 4 days. Leave these on a wire rack for a couple of hours before storing if you want them to stay crispy

Notes

No need to chill and roll out the dough: just roll the dough into balls, flatten slightly, and bake!

Nutrition

Calories: 89kcal | Carbohydrates: 13g | Protein: 0g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 31mg | Potassium: 60mg | Fiber: 0g | Sugar: 8g | Calcium: 11mg | Iron: 0.5mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

12 thoughts on “No Chill Vegan Gingerbread Cookies (Nut Free)”

    • I just realized I didn’t respond right away, it must have escaped my notice somehow! I am not entirely sure if coconut oil will work as well in this recipe since palm oil holds together better than coconut oil. If you tried this with coconut oil, they will probably spread out more and get crispier, but may also separate a little.

      Reply
  1. Yuuuuum…. I just want to bite into these. I think being no chill could be dangerous…. I wonder how many batches I could make a day ๐Ÿ˜‰

    Reply
    • You could make so many of these! I’ll be making a bunch of cookies and cupcakes this weekend for my kid’s school Christmas parties so I’ll be busy in the kitchen for a couple days!

      Reply
    • You can try using coconut oil, but I’m not sure how that would turn out since palm oil is more heat stable than coconut oil adn I can’t guarantee the results. If you do try coconut oil, let me know how it turns out! I should make a batch with coconut oil to see

      Reply

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