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