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Vegan Gingerbread Chocolate Chip Cookies

It’s that time of year! Christmas cookies galore! My email and news feed have been pretty much inundated with dozens of mouth-watering cookie recipes. Although they look AMAZING in pictures, in reality, I’m a simple-cookie type of gal. Give me a standard chewy chocolate chip cookie and I’m good to go. But in the spirit of the holiday season, I decided to add some gingerbread flare to the mix. These came out sooo good and took me less than 30 minutes to make! What's your favorite holiday cookie?!

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Yields: 12-16 cookies


Dry Ingredients

1 cup flour

¼ cup sugar

¼ cup brown sugar

½ tsp baking soda

1 ½ tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

¼ cup chocolate chip cookies

Wet Ingredients

3 tbsp almond milk

2 tbsp oil

2 tbsp 100% pure maple syrup

½ tsp pure vanilla extract


1. Preheat oven to 350° F. Line two baking sheets with parchment or wax paper.

2. Combine all dry ingredients except for the chocolate chips into a large bowl. Mix so everything is evenly distributed.

3. Add wet ingredients and stir just enough to create a nice doughy texture. Careful not too over-mix. Fold in the chocolate chips.

4. Place balls of dough (about 1-inch in diameter) onto the baking sheets. Let bake for 10-12 minutes, until they are just starting to brown. Let cool before serving.

It’s that simple!! Let me know how you liked them in a comment below!

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