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Home » No-Chill Vegan Gingerbread Cookies

No-Chill Vegan Gingerbread Cookies

By Sarah Jane 11 Comments

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 🙂

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

Print
No-Chill Vegan Gingerbread Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Vegan, contains wheat; Free of: tree nuts, peanuts, eggs, dairy, soy
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 89 kcal
Author: Sarah Parker @ TheFitCookie
Ingredients
  • 1 cup unbleached all-purpose flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup solid palm oil I use Spectrum brand
  • 1/2 cup unbleached cane sugar
  • 1 teaspoon vanilla
  • 3 Tablespoons molasses
  • 2 Tablespoons rice milk
  • 2 Tablespoons sugar for rolling, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside
  2. In a medium bowl, whisk together the flour, spices, baking powder, and salt. Set aside
  3. 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.
  4. 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
  5. Roll the dough into 1-inch balls and roll the cookie dough balls in sugar
  6. Place the cookies on the prepared baking sheet at least 1-inch apart and slightly flatten the cookie balls
  7. 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.
  8. Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack
  9. 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
Recipe Notes

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

Nutrition Facts
No-Chill Vegan Gingerbread Cookies
Amount Per Serving
Calories 89 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 31mg 1%
Potassium 60mg 2%
Total Carbohydrates 13g 4%
Sugars 8g
Calcium 1.1%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Cookies, Dairy Free, Holiday, Vegan, Vegetarian Tagged With: no-chill gingerbread cookies

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Comments

  1. Arlene Mobley says

    December 18, 2016 at 6:11 pm

    Love this recipe! They look delicious!

    Reply
    • Sarah Jane says

      December 18, 2016 at 6:16 pm

      Thanks Arlene! They are pretty yummy, my kids loved them 🙂

      Reply
  2. Veena Azmanov says

    December 17, 2016 at 9:42 am

    These look so perfect Sarah.. I cannot wait to try. Thanks

    Reply
    • Sarah Jane says

      December 17, 2016 at 10:35 am

      Thank you Veena!

      Reply
  3. Julia says

    December 17, 2016 at 7:55 am

    Do you think I could use coconut oil instead of palm oil in this recipe?

    Reply
  4. Treat Yourself Sweeter says

    December 15, 2016 at 6:16 am

    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 😉

    Reply
    • Sarah Jane says

      December 15, 2016 at 6:34 am

      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
  5. Farrah says

    December 10, 2016 at 6:54 pm

    My cookies never come out looking so perfect! These look + sound amazing! <3

    Reply
    • Sarah Jane says

      December 12, 2016 at 6:25 am

      Thanks Farrah! These cookies are pretty forgiving – kinda hard to mess these up 🙂

      Reply
  6. allergygirleats says

    December 9, 2016 at 2:13 am

    These look like everything I want in a cookie! Crispy and a little chewy. Is there an alternative to using solid palm oil? Could I use coconut oil?

    Reply
    • Sarah Jane says

      December 9, 2016 at 6:20 am

      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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Welcome to The Fit Cookie! I'm Sarah, a personal trainer, health coach, and food allergy mom. I share healthy living tips, allergy friendly recipes, and workouts. Come join me in your healthy living journey!

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