Introduction

Warm, spiced, and ready in under 30 minutes, these Vegan Gingerbread Cookies are a fast, crowd-pleasing dessert perfect for the holiday season or a quick afternoon treat. This simple recipe focuses on pantry staples and straightforward steps so you can enjoy freshly baked cookies with minimal fuss. If you love quick cookie recipes, you might also enjoy this Buckeye Brownie Cookies for another fast sweet option.

Why This Recipe Works

• Speed: Minimal prep and a short bake time get cookies on the table fast ideal for busy days or last-minute baking.
• Simple pantry ingredients: Uses common vegan staples (flour, molasses, coconut oil, almond milk).
• Reliable texture and flavor: The combination of ginger, cinnamon, and molasses creates classic gingerbread taste with soft centers and slightly crisp edges.

Ingredients

Quick overview: measure and mix—no special equipment required.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions

This easy method keeps things moving: mix dry, mix wet, combine, shape, bake.

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In another bowl, mix the brown sugar, molasses, melted coconut oil, almond milk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll the dough into balls and place them on a baking sheet lined with parchment paper.
6. Flatten each ball slightly with your hand.
7. Bake for 10-12 minutes or until slightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Tips & Tricks

• Chill the dough 10 minutes if it feels too soft this helps shape the cookies.
• Use parchment paper for easy cleanup and even browning.
• For extra sparkle, dust with a little powdered sugar once cooled.

Ingredient Swaps

• Milk: Use any plant milk (oat, soy) if you don’t have almond milk.
• Oil: Swap melted coconut oil with neutral vegetable oil or melted vegan butter substitute.
• Sweetener: If you prefer less molasses flavor, increase brown sugar slightly and reduce molasses to 2 tablespoons.

Healthy Option

• Replace half the all-purpose flour with whole wheat pastry flour for added fiber and a nuttier flavor.
• Reduce brown sugar by 1–2 tablespoons and add a splash more almond milk if dough becomes too stiff.

Pairings & Serving Suggestions

Serve warm with a cup of spiced tea, black coffee, or a dairy-free hot chocolate. These Vegan Gingerbread Cookies also pair nicely with non-dairy whipped cream or apple slices for a festive plate.

Nutrition & Health Benefits

• Spice benefits: Ginger and cinnamon support digestion and can help stabilize blood sugar.
• Plant-based fats: Coconut oil and almond milk offer vegan-friendly sources of fat and vitamin E (from almond milk).
• Simple ingredients: No refined chocolate or processed fillings keeps the recipe straightforward and lighter than many decorated cookies.

Hosting & Presentation Tips

Arrange cookies on a wooden board or festive platter, stack them in twos, and tuck sprigs of rosemary or orange peel for color. Use simple parchment doilies for a polished look without extra effort.

Personal Closing Thought + Call-to-Action

These quick vegan holiday cookies are a reliable go-to when you want cozy flavor without complicated steps. Try baking a batch for guests or make them as a seasonal treat share a photo of your results and tag us!

Conclusion

For more variations and step-by-step photos, check out this Loving It Vegan recipe and the Nora Cooks version for additional tips and decoration ideas.

FAQ

Quick & Cozy Vegan Gingerbread Cookies

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Pin Recipe

Warm, spiced, and ready in under 30 minutes, these Vegan Gingerbread Cookies are a fast, crowd-pleasing dessert perfect for the holiday season or a quick afternoon treat.

• Total Time: 27 minutes
• Yield: 24 cookies 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In another bowl, mix the brown sugar, molasses, melted coconut oil, almond milk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll the dough into balls and place them on a baking sheet lined with parchment paper.
6. Flatten each ball slightly with your hand.
7. Bake for 10-12 minutes or until slightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Chill the dough 10 minutes if it feels too soft. Use parchment paper for easy cleanup and even browning.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 2 cookies
• Calories: 150
• Sugar: 8g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg