Author: Crispy on the outside, chewy on the inside, and filled with warm, festive flavors, these Vegan Gingerbread Oatmeal Cookies are the perfect combination of classic oatmeal cookies and spiced gingerbread. Easy to make and a family favorite, they can be optionally dipped in a sweet, spiced icing for a snowy finish. A perfect addition to your holiday cookie platter! 🍪❄️
What Readers Are Saying
★★★★★
Laura Commented: "Best gingerbread cookies I've ever had. And my family loves them too. Bringing them everywhere this season."
★★★★★
Mabel Commented: "i'm obsessed with these, and they're even better on day 2!"
★★★★★
Scott Commented: "I don't think I've ever had another cookie as good as this cookie."
It's cookie season, and these Vegan Gingerbread Oatmeal Cookies are a must-add to your baking lineup! I've adapted my fan-favorite recipe for vegan oatmeal chocolate chip cookies to make them festive for the holiday season by adding all the cozy flavors of gingerbread-molasses, ginger, cinnamon, nutmeg, and cloves. The rich, warming spices combined with the wholesome texture of an oatmeal cookie make it the best of both worlds. OMG, I can't stop eating these!
These cookies are delicious on their own, but to make them even fancier, dip the tops in a simple spiced icing. I love how the icing clings to the oats, giving them a snowy look. So cute and easy to do!
These vegan gingerbread oatmeal cookies are best made ahead of time, which makes them perfect for holiday parties, homemade gifts, or stashing in the freezer. Enjoy them with a warming cup of hot cocoa, coffee, or tea, or serve them alongside some spiked oat nog for the ultimate festive treat.
TIPS TO MAKE THE BEST COOKIES:
1. Use Softened Vegan Butter
Use softened vegan butter, not melted, so it creams easily with the sugars. I use Earth Balance.
2. Don't Skip the Molasses
Molasses not only gives the cookies their signature flavor but also helps create that chewy texture we love. Be sure to use unsulfured molasses (not blackstrap) for the best taste. This is also called fancy molasses or mild molasses, and it's the type most commonly used in baking. It has a balanced sweetness and rich flavor, unlike blackstrap molasses, which is more bitter and less sweet. Using the right molasses ensures your cookies have that classic gingerbread taste!
3. Make Them Ahead
These cookies are great for prepping in advance. Let them cool completely before icing, and allow the icing to set for a few hours to harden. They also freeze beautifully, so you can bake them days ahead and keep them ready for last-minute guests or gifting.
4. Don't Overbake
The centers may still look slightly underdone when the cookies come out of the oven. They firm up as they cool, so don't wait until they look completely firm before taking them out.
5. Perfect the Icing
For the icing, a thick consistency is best-it sets well and gives the cookies a polished look. You can drizzle it for a delicate finish or dip the tops for a frosted, snowy effect. A sprinkle of cinnamon on top adds a festive touch!
HOW TO MAKE VEGAN GINGERBREAD OATMEAL COOKIES:
Preheat the oven: Preheat your oven to 350°F (180°C). Lightly grease or line two large baking sheets with parchment paper.
Make the dough: Beat the butter and sugars until fluffy, then mix in the molasses, vanilla, spices, baking soda, and salt. Stir in the oats and flour.
Shape: Roll the dough into balls, flatten slightly, and leave room for spreading.
Bake and cool: Bake until the bottoms are lightly golden, with centers that still look slightly underdone. Let the cookies firm up on the baking sheets before transferring to a rack.
Mix the icing: Whisk the icing ingredients together, adding the milk gradually to keep it thick.
Dip: Dip the tops of the cooled cookies, let the excess drip off, and return them to the rack. Allow the icing to set before storing.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 10 days to extend their freshness. For longer storage, cookies can be frozen for up to 3 months.
More must-make vegan Christmas cookies:
- Easy Vegan Gingersnaps
- Vegan Snickerdoodles
- Easy Vegan Shortbread
- Easy Chewy Vegan Molasses Cookies
- Perfect Vegan Sugar Cookies
If you try this vegan gingerbread oatmeal cookie recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Vegan Gingerbread Oatmeal Cookies
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Ingredients
For the cookies:
- ¾ cup vegan butter, softened
- ½ cup white sugar
- ½ cup brown sugar, packed
- ¼ cup molasses, (regular unsulfured molasses)
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
For the icing (optional):
- 1 cup powdered sugar
- 1 - 2 tablespoons plant-based milk, (such as coconut, oat, or soy)
- ¼ teaspoon vanilla extract
- 1 pinch each ground cinnamon and ginger
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl or in the bowl of a stand mixer, beat the vegan butter, white sugar, and brown sugar until light and fluffy.
- Add the molasses and spices: Add the molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Mix until smooth.
- Finish the dough: Add the oats and flour and mix until combined into a dough.
- Shape the cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheets about 2 inches apart, then flatten slightly.
- Bake and cool: Bake for 12-15 minutes. The cookies will spread and should be lightly golden on the bottom, but the centers may still look slightly underdone. Let cool on the baking sheets for 10 minutes to firm up, then transfer to a wire rack to cool completely. Enjoy plain or continue below to add icing.
- Make the icing (optional): In a small bowl, whisk together the powdered sugar, 1 tablespoon of plant-based milk, vanilla extract, and a pinch each of cinnamon and ginger. Add more milk, 1 teaspoon at a time, until the icing is thick but loose enough for dipping or drizzling. Avoid adding too much milk, as a thicker icing will set better.
- Decorate: Once the cookies are completely cool, dip the tops into the icing, let the extra icing drip off, then flip back over and return to the rack. Sprinkle with extra cinnamon, if desired, before the icing sets. Let the icing set at room temperature for a few hours before storing.
Laura says
Best gingerbread cookies I've ever had. And my family loves them too. Bringing them everywhere this season.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful to hear, thanks so much for sharing, Laura!
Tamar says
Amazing, delicious and so easy to make! Thanks
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for sharing!
Robin says
These cookies are amazing, and so simple.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you love them Robin 🙂
Marsha Myers says
So good! The flavors are amazing! They taste like Christmas and in fact these are my new Christmas cookie to give away (and to eat of course) and will always be part of my holiday cookie gifts. Thanks for another winner, Sam. You NEVER disappoint.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Marsha!! SO happy they are a new favorite 🙂
Scott W Rudolph says
I made these today, I've been around more than sixty years. I don't think I've ever had another cookie as good as this cookie. I weighed the ingredients using the metric measurements. I had measured two cups of oats but after weighing out 180 grams, I still had about a quarter cup that I didn't use. My oats were sprouted. I may never make a different cookie unless I don't have these ingredients.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow that's wonderful! So thrilled you loved the cookies that much!!!!!! Thanks for the lovely review 🙂 And just a heads up that sprouted oats are typically heavier than regular oats due to their higher moisture content and slightly denser structure.
Mabel says
so delicious and perfectly spiced! i’m obsessed with these, and they’re even better on day 2!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them Mabel! Thank you so much for your review 🙂