Vegan Gingerbread Oatmeal Cookies
These Vegan Gingerbread Oatmeal Cookies are crisp around the edges, chewy in the middle, and full of cozy gingerbread spices. Easy to make and delicious plain or dipped in a sweet, spiced icing. Perfect for holiday cookie platters or enjoying with a cup of tea!
Servings: 24 cookies
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.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
Freezing: Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1 cookie (recipe makes 24 cookies) | Calories: 167kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 106mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-gingerbread-oatmeal-cookies/Scan the QR code for updates, tips, and to ask me any questions!
