No-Bake Chocolate Gingerbread Cookies
These no-bake chocolate gingerbread cookies are easy to make and deliver on festive gingerbread flavour with a yummy chocolate twist!
- vegan, gluten-free, can be nut-free
- perfect for Christmas
- easy to make with no baking required
- coconut oil – cannot be substituted in this recipes as it’s what makes them firm up when they cool
- coconut sugar – substituted with your choice of dry granulated sweetener (cane sugar, white table sugar etc.)
- almond milk – substituted with unsweetened soy, cashew or oat milk
- molasses – any variety works
- almond butter – 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
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Step 1. In a medium to large-sized saucepan, combine the oil, vanilla, coconut sugar, almond milk, cocoa powder and spices then:
- cook over low to medium until everything has melted together
- bring to a low boil
- let boil lightly for 1-2 minutes while stirring
- remove from 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.
Place the tray in the fridge until the cookies are firm. Enjoy!
- 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.
- Gingerbread Bites
- No-Bake Almond Date Cookies
- No-Bake Chocolate Orange Brownies
- Vegan Thumbprint Cookies
- No-Bake Vegan Almond Joy Bars
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- ½ cup coconut oil
- 1 tsp pure vanilla extract
- ½ cup coconut sugar or other dry granulated sweetener of choice
- 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
- Line a baking tray with wax or parchment paper and set aside.
- In medium to large-sized 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 1-2 minutes.
- 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. It won’t take long! Enjoy.
- 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.
- Serving Size: 1
- Calories: 198
- Sugar: 8 g
- Sodium: 13 mg
- Fat: 10 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
Keywords: no-bake gingerbread cookies, no-bake christmas cookies
Originally published December 8, 2014 as a guest post by Nutritionist in the Kitche. Updated on November 23, 2020 with new photos and text.