No-Bake Chocolate Gingerbread Cookies
on Nov 24, 2020, Updated Aug 28, 2024
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These no-bake chocolate gingerbread cookies are easy to make and deliver on festive gingerbread flavour with a yummy chocolate twist!
About the Recipe
These sweet cookies are vegan, gluten-free and can be made nut-free. You’ll need just 8 simple ingredients plus spices and they’re easy to make with no baking required.
Enjoy these for the holiday season. They’re delicious anytime but even better served with Healthy Vegan Hot Chocolate or Vegan Eggnog.
If you’re working on your holiday goodie tray, these Vegan 7 Layer Cookies Bars, Vegan Pecan Snowball Cookies, Homemade Vegan Ferrero Rocher and Vegan Thin Mints Cookies would all make excellent additions.
Ingredient Notes
- Coconut Oil: Cannot be substituted in this recipes as it’s what makes them firm up when they cool
- Coconut Sugar: Substitute with your choice of dry granulated sweetener (cane sugar, white table sugar etc.).
- Almond Milk: Substitute with unsweetened soy milk, cashew milk or oat milk.
- Almond Butter: Use natural almond butter with no added oil or sugar. Substitute with peanut butter of for a nut-free recipe, sunflower seed butter
- Oats: Quick oats works best here for their finer consistency but if you only have rolled oats that works too
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1. Combine the oil, vanilla, coconut sugar, almond milk, cocoa powder and spices in a pot and cook over low until melted together. Bring to a boil and boil for 2 minutes while stirring. Remove from the heat.
Step 2. Stir in the almond butter and molasses. Once those have melted into the mixture, stir in the oats until they’re all coated.
Step 3. Line a baking tray with parchment or wax paper then drop spoonfuls of the batter onto the tray. You should get 16 cookies.
Step 4. Place the tray in the fridge until the cookies are firm. Enjoy!
Storing
- Fridge: Up to 2 weeks in a sealed container.
- Freezer (Recommended): Up to 3 months in a sealed container or freezer safe bag.
- Room Temperature: Keep in the fridge or freezer until just before serving. Ok at room temperature for 1-2 hours or longer if it’s cool. If the room is quite warm, they will get soft as the coconut oil melts.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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No-Bake Chocolate Gingerbread Cookies
Ingredients
- ½ cup coconut oil
- 1 tsp pure vanilla extract
- ½ cup coconut sugar
- ½ cup unsweetened almond milk
- ¼ cup raw cocoa powder
- 1 tsp ground cinnamon
- 1 teaspoon ground ginger
- 1/2 tsp ground nutmeg
- 2 tablespoons unsulphured blackstap molasses, or any molasses
- ¼ cup + 2 tablespoons natural almond butter
- 4 cups quick oats
Instructions
- Line a baking tray with wax or parchment paper and set aside.
- In medium saucepan combine the oil, vanilla, coconut sugar, almond milk, cocoa powder and spices. Cook over low-medium heat, stirring often, until all ingredients have melted together. Continuing stirring frequently until the sauce comes to a low boil then let boil lightly for 2 minutes while stirring.
- Remove from heat and stir in the almond butter and molasses. Once the almond butter and molasses are melted into the sauce, stir in the oats until they're all coated.
- Drop spoonfuls of the batter onto wax paper, and repeat until the batter is used up. You should get about 16 cookies.
- Place the entire tray in the fridge until the cookies have firmed up, about 20 minutes.
Notes
- Storing: Store in the fridge for up to 2 weeks or freezer for up to 3 months. Keep in the fridge or freezer until just before serving. Ok at room temperature for 1-2 hours or longer if it’s cool. If the room is quite warm, they will get soft as the coconut oil melts.
Nutrition
Originally published December 8, 2014 as a guest post by Nutritionist in the Kitche. Updated on November 23, 2020 with new photos and text.
These are so easy and so yummy! Love that they aren’t too sweet.
These cookies are so yummy and a heck of a lot faster to make than rolled out gingerbread cookies!
Could i sub molasses with something else?
You should be able to substitute with maple syrup or honey, however you won’t get the same gingerbread flavour and you may have to adjust the amount to get the right consistency. I hope that helps!
Just had the delight of making these and they are soooo delicious! Used rolled oats instead of quick oats and coconut milk instead of almond and they turned out wonderful. Thanks for posting!