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Six vegan gingerbread chocolate chip cookies on parchment paper with festive pinecones and white decorative lights in the background.

27-Minute Vegan Gingerbread Chocolate Chip Cookies

Indulge in the warmth of the holidays with these soft and chewy Vegan Gingerbread Chocolate Chip Cookies! Ready in 27 minutes with no rolling or cutters needed, this easy one-bowl recipe combines classic gingerbread spices and molasses/maple syrup with rich dairy-free chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 2 cups All-purpose flour spooned and leveled
  • 1 tsp Baking soda
  • 1 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cloves
  • 1/4 tsp Salt
  • Wet Ingredients:
  • 1/2 cup Coconut oil solid but scoopably soft, not melted
  • 1/2 cup Brown sugar packed
  • 1/4 cup Maple syrup or unsulphured molasses
  • 1 tbsp Almond milk or any unsweetened plant-based milk
  • 1 tsp Pure vanilla extract
  • Add-ins:
  • 1/2 cup Dairy-free chocolate chips

Method
 

  1. Step 1 (Preheat & Prep Pan): Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Step 2 (Whisk Dry Ingredients): In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. Step 3 (Cream Wet Ingredients): In a separate large bowl, beat the soft-solid coconut oil and brown sugar together until creamy. Add the maple syrup (or molasses), almond milk, and vanilla extract, mixing until smooth and well combined.
  4. Step 4 (Combine & Fold in Chocolate): Gradually add the dry ingredients to the wet mixture, stirring just until combined (do not overmix). Gently fold in the dairy-free chocolate chips.
  5. Step 5 (Scoop Dough Balls): Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
  6. Step 6 (Bake): Bake at 350°F for 10–12 minutes, or until the edges are set and slightly golden. The centers will look soft but will firm up as they cool!
  7. Step 7 (Cool & Serve): Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of plant-based milk or tea!

Notes

  • Chill the Dough (Optional): For thicker bakery-style cookies, chill the dough in the refrigerator for 30 minutes before scooping and baking to prevent excess spreading and deepen the spice flavors.
  • Don't Overbake: Pull the cookies out at 10–12 minutes while the centers still look slightly soft—they continue firming up on the warm baking sheet for the ultimate chewy texture!
  • Festive Add-Ins: Feel free to fold in chopped pecans, walnuts, crystallized ginger, or dried cranberries, and store cooled cookies in an airtight container at room temperature for up to 1 week.