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
Course Desserts
Cuisine American
Keyword gingerbread cookies, no-chill gingerbread cookies, vegan gingerbread cookies
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!