These Easy Vegan Gluten-Free Ginger Treacle Cookies are going to be your new favorite cookies for the upcoming cold days!
These cookies are slightly crispy on the outside, soft and chewy in the middle. Filled with holiday spices for a warming cookie that’s made in one bowl and ready in just 20 minutes!
The holidays are a fun time for baking, but with so many sweets, it’s nice to have a delicious cookie option that’s a little healthier …right?
I’m pleased to say that these vegan ginger cookies fit the bill! They’re healthier than most, but they’re so incredibly scrumptious that you’d never guess!
This is indeed the perfect cookie!
A COUPLE MORE REASONS WHY THESE COOKIES FIT THE BILL:
- Easy to make! Just one bowl, just 20 minutes, and just 7 ingredients needed.
- Unlike your classic gingerbread cookie, these require no chilling time, no stretching dough, and no cookie cutters. Just easy, peasy, goodness!
- Filled with warming holiday flavors that will bring in all the Christmas cheer. Not too spicy, JUST right.
- These vegan ginger cookies really are healthier than most! They’re free from oil and they’re made using oat flour for a wholesome option, compared to white.
- And of course, they’re absolutely DELICIOUS!
Do let me know how you found these Easy Vegan Gluten-Free Ginger Treacle Cookies if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Vegan Gluten-Free Ginger Treacle Cookies
- 2 cups/200 g of Oat flour to make oat flour, just blend oats into fine powder
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/3 cup/113g of black treacle
- 1/3 cup/83g unsweetened apple sauce
- Preheat the oven to 350 degrees F/175C. and line a baking sheet with parchment paper.
- Add all your dry ingredients to a large bowl and whisk well. Then add the molasses and apple sauce and mix until no floury bits remain.
- Divide the batter into 10 portions, rolling each one into balls that are approx 1-1.5" in diameter. Or rolls them into 6 big cookies as I did. Slightly flatten them and place them on your baking sheet.
- Bake for 10 minutes, then remove from the oven and let cool for at least 5 minutes until set. Enjoy!
These cookies will keep well for up to a week. They freeze well too.