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.
No-Chill Vegan Gingerbread Cookies
Vegan, contains wheat; Free of: tree nuts, peanuts, eggs, dairy, soy
Ingredients
- 1 cup unbleached all-purpose flour
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup palm oil shortening I use Spectrum brand
- ½ cup unbleached cane sugar
- 1 teaspoon vanilla
- 3 Tablespoons molasses
- 2 Tablespoons rice milk
- 2 Tablespoons sugar for rolling, optional
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
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
Love this recipe! They look delicious!
Thanks Arlene! They are pretty yummy, my kids loved them 🙂
These look so perfect Sarah.. I cannot wait to try. Thanks
Thank you Veena!
Do you think I could use coconut oil instead of palm oil in this recipe?
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.
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 😉
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!
My cookies never come out looking so perfect! These look + sound amazing! <3
Thanks Farrah! These cookies are pretty forgiving – kinda hard to mess these up 🙂
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?
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
Palm shortening is not available overhere, so I made these with coconut oil today. Molasses is another thing not commonly used in the Netherlands, so I used coconut blossom sugar instead of cane sugar to get that typical taste you would want.
Unfortunately I overlooked that this recipe makes about 20 cookies and made 12. As I am Dutch I am not used to the imperial measuring system, so I inadvertently made the balls too big. 🙂 They turned out chunky and not as thin as I would have liked to, but they taste great and didn’t fall apart. They just didn’t ‘melt’ properly while baking. Maybe I should have flattened them a bit more.
I put in some baking ginger (?) to add that extra gingery taste and swapped the molasses for ginger sirop.
I will try again and maybe swap the shortening for plantbased butter and see how that works.
Hi Dees! Dairy free butter is probably a good replacement for palm shortening in these cookies, it’s a bit more heat stable than coconut oil but it sounds like coconut oil worked too! I’m not sure what a good replacement for molasses would be except the coconut sugar or maybe a dark coconut nectar if you have access to that. Keep me posted how it goes with your other batches of cookies!