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
- 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
- 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
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