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! 🍪❄️
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, you can dip them in a simple spiced icing. I love how the cookies cling to the icing, 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 Cold Vegan Butter
Cold vegan butter is essential for achieving that perfect texture—crisp edges with a soft, chewy center. Avoid melted or overly soft butter. I recommend Earth Balance brand, but any firm vegan butter works well.
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
These cookies should look almost raw when you take them out of the oven, with only lightly golden bottoms. As they cool, they will firm up and set, ensuring a perfectly chewy texture. Overbaking will result in harder, less chewy cookies, so start checking at 12 minutes and remove them as soon as the edges begin to set.
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.
Prepare the dough: In a large mixing bowl or the bowl of a stand mixer, cream together the vegan butter, white sugar, and brown sugar until light and fluffy. Add the molasses, vanilla extract, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Mix until smooth.
Add the oats and flour and mix well to form a dough.
Form the cookies: Scoop about 2 tablespoons of dough, roll into a ball, and place it on the prepared baking sheet. Slightly flatten each ball and space them about 2 inches apart to allow room for spreading.
Bake: Bake for 12–16 minutes, the cookies will spread and may look slightly undercooked but should be lightly golden on the bottom. Let the vegan gingerbread oatmeal cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. You can either enjoy them as is, or continue to the next step 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 of cinnamon and ginger. Gradually add more plant-based milk, 1 teaspoon at a time, until the icing reaches a thick yet spreadable consistency. (A thicker icing will set better, so avoid adding too much milk).
Decorate: Once cookies are completely cool, dip them into the icing or drizzle it over the tops. Optionally, add an extra sprinkle of cinnamon before the icing sets. Allow the icing to set at room temperature for a few hours.
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.
These vegan gingerbread oatmeal cookies are…
- the perfect combo of classic oatmeal cookies and gingerbread
- easy to make and perfect for making ahead of time
- a must-make vegan Christmas cookie
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.
(click stars to vote)
Vegan Gingerbread Oatmeal Cookies
Servings: (makes about 20 cookies)
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Ingredients
For the cookies:
- ¾ cup vegan butter, cold (I used Earth Balance)
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup molasses, (regular unsulfured molasses)
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
For the icing (optional):
- 1 cup powdered sugar
- 1 - 3 tablespoons plant-based milk, (such as coconut, oat, or soy)
- ¼ teaspoon vanilla extract
- A pinch each of ground cinnamon and ginger
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). Lightly grease or line two large baking sheets with parchment paper.
- Prepare the dough: In a large mixing bowl or the bowl of a stand mixer, cream together the vegan butter, white sugar, and brown sugar until light and fluffy. Add the molasses, vanilla extract, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Mix until smooth.
- Add the oats and flour and mix well to form a dough.
- Form the cookies: Scoop about 2 tablespoons of dough, roll into a ball, and place it on the prepared baking sheet. Slightly flatten each ball and space them about 2 inches apart to allow room for spreading.
- Bake: Bake for 12–16 minutes, the cookies will spread and may look slightly undercooked but should be lightly golden on the bottom. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. You can either enjoy them as is, or continue to the next step 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 of cinnamon and ginger. Gradually add more plant-based milk, 1 teaspoon at a time, until the icing reaches a thick yet spreadable consistency. (A thicker icing will set better, so avoid adding too much milk).
- Decorate: Once cookies are completely cool, dip them into the icing or drizzle it over the tops. Optionally, add an extra sprinkle of cinnamon before the icing sets. Allow the icing to set at room temperature for a few hours.
- 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.
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.
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 🙂