Crispy edges, chewy oat center, perfect sweet-spice balance–whip up a batch of these Chunky Oatmeal Vegan Gingersnap Cookies for snacking or holiday sharing!
And here I go contributing to the out-of-control Christmas cookie population problem I was just talking about. But the edges were so crispy and the center so chewy and the spice-sweet balance so perfect, I couldn’t help it! And next week when I may or may not post yet another cookie recipe I promise I’ll come with another semi-believable excuse.
Okay so maybe I did just get a little too caught up in the cookie-obsessed Christmas spirit. But since these cookies happened it would be rude of me not to share, don’t you agree?
There have been ginger things. There have been cookie things. But I just couldn’t let the month go by without putting the two together into one sweet-spiced splendid cookie bite! These Chunky Oatmeal Gingersnap Cookies are like the cute, nubbly cousin to last year’s roll out gingerbread cookies. Nowhere near as Christmas elegant, but perfect for holiday nibbling nonetheless. And somehow using actual oats instead of oat flour makes them feel borderline breakfast appropriate, so that’s a bonus.
The difference between gingerbread cookies vs. gingersnaps seems to be a slight and uncertain thing. I always thought a gingersnap was supposed to be thin and very crispy while a gingerbread cookie had more of a soft center and chewy texture. But google “gingersnaps” and you will see the word “chewy” mixed into many of the recipe titles. Chewy and simultaneously snappy?? Those things seem mutually cookie exclusive to me.
In my gingersnap research, there was mention of soft inside with crispy edges. There was mention of a cakey cookies and crispy cookies and chewy cookies and crunchy cookies (and why are there so many C words to describe cookies?) One website even said “either soft & chewy or crisp & crunchy”. Make up your mind cookies!
Another mystery–is it gingersnaps or a gingersnap cookies? Is the word cookie necessary or implied? So many questions…
One thing that is not even the least bit controversial about gingersnap cookies is that they need spice and lots of it! Mostly ginger, but some cinnamon and cloves too. For these gingersnap cookies, I used both fresh and ground ginger. So that means these are technically gingergingersnap cookies. But most importantly it means they are deliciously spiced and so very flavorful!
I still can’t tell you definitively what the texture of a gingersnap is supposed to be, but I can tell you all about the chunky-meets-chewy texture that is going on in these cookies. Chunky crusty edges, soft center–yep, I’m playing it safe with a little bit of both textural sides.
Based on my Oil-Free Crispy Oatmeal Raisin Cookies, these cookies also get their crispy oatmeal edges from maple syrup instead of oil. Agave would work as well or even date or coconut syrup, but maple syrup tends to crystallize the best and the flavor mixes perfectly with all that spice.
I used quick oats instead of the classic rolled, just for something different. Rolled will work too, just be sure not to use oat flour or they will be chewy, cake-like cookies. When you are spooning the batter onto the cookie sheet it will seem very crumbly and not-dough like, almost like you are making granola. Just be sure to firmly press it into a ball, flatten if you like, and I promise it will bake together into a sturdy scrumptious cookie!
Chunky Oatmeal Gingersnap Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cookies 1x
Description
Crispy edges, chewy oat center, perfect sweet-spice balance–whip up a batch of these vegan gluten-free Chunky Oatmeal Gingersnap Cookies for snacking or holiday sharing!
Ingredients
- 1 ½ cup quick or rolled oats
- ¼ cup oat flour
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tbsp fresh ginger (grated)
- ¼ tsp cloves
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ cup maple syrup
- 2 tbsp molasses
Instructions
- Preheat the oven to 350F.
- Combine all the dry ingredients and spices in a large mixing bowl. Stir to combine.
- Add the vanilla, molasses, and maple syrup. Mix well.
- Spoon one tablespoon of batter at a time onto a baking pan lined with parchment paper. Press each firmly into a mound and flatten slightly into a cookie shape. Continue until all the batter is used up, you will likely need two pans.
- Bake for 15 mins at 350F.
- Let them cool for at least 10 minutes before removing from the pan and eating.
- They will keep in an airtight container in the fridge for up to a week.
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These look like breakfast to meeee <3 They look so hearty and cozy. I'm all for the seasonal cookie spam!
Oh good, you see it too 😉 Cookie spam–the best kind!! Thanks lovely <3
These look insanely delicious. I think gingersnap cookies can be whatever they want to be! Give them all the freedoms. Your take looks especially delicious, and I do not discriminate against cookies ever! 😀
No rules with the gingersnaps–I like it haha!! I’m with you, if it’s a cookie and it’s vegan I’m gonna eat it 😀
Omg, you are sooo funny girl the way you type with all your super descriptive words, hahaha! I love reading your posts! And these cookies, OMG, they were made for me!! Chewy, crispy, lots of ginger and maple syrup! I’m totally going to make these…love that they are totally on the healthy side too! Oh and there are totally different kinds of gingersnaps…I prefer chewy and soft, versus the super duper hard gingersnaps that feel like they will chip a tooth when you bite into them, LOL! Your version looks perfect combined with that chewy oatmeal thing going on. Another fabulous recipe, my friend!!!
I have to admit, thesaurus.com is almost always open on another tab when I write these posts haha!! My sister is a writer, so I blame her for making me wordy 😀 I would almost always choose a chewy soft cookie over a crunchy crispy (possibly tooth cracking!) one, so good to know that chewy texture is gingersnap acceptable too. I remember you posted those soft center + crispy edge coconut butter gingersnaps recently and you are always accurate with the naming so I figured I was safe 🙂 Plus oats just make everything a little on the chewy side in a granola bar-ish kinda way. It’s going to be sad when posting countless ginger things in the same month is no longer normal lol. Thanks lovely <3
You’ve combined two of my favourite cookies <3 Seriously craving one right now…
Yes, a delicious mashup!! I’m just cookie obsessed right now I can’t even remember which ones are my favorite anymore haha?
Yes, it would have been SO rude of you not to share!! I mean, I’m totally cool with the Christmas cookie population “problem.” Could there be more tasty problems like this? Pretty please? 🙂 I love that you combined your two latest & greatest recipe themes into this amazingly textured treat! Did I ever tell you that I like cookies packed with as much goodness as possible? Okay, fine, the word “goodness” is pretty vague… but as my bestie, I’m sure you know exactly what I mean! 🙂 Goodness = unicorn rocket ship awesomeness = FoF everything. Obvs. 😉 Now, can we include this in the xmas care package?? <3 xoxo
I am imagining the sign now: North Pole – Population ALL THE COOKIES???????? There are definitely worse problems to have! Goodness is perfectly vague because cookies are so very versatile, but I agree pack it in whatever it is. Like when you do your double and triple chocolate magic–that’s packing in the goodness at it’s finest! Of course, they are already in the box 🙂 xoxo
Let me add to the mystery — I have a few Aussie friends who call them “ginger stem cookies” ? And lol on the semi-believable excuses — I hear ya. No point in fighting the cookie wave though ? It’ll just sweet you up either way. These sound really wonderful by the way.
Oh boy, an entirely new name?! What the heck is ginger “stem” supposed to mean…it’s a root not a stem? I’ll have to look into this…
Hehe I only make half-hearted excuses for desserts, who can really feel bad about over-cookie-ing☺️
I agree, it would have been so rude not to share these cookies with us, especially seeing how delicious they look! I’m into all kinds of spiced treats at the moment, but nothing beats a good chewy spiced cookie with a glass of milk 😀
Haha just trying to be kind of course, and keep with the giving spirit of the holidays 😉 You are into all the adorable Christmas treats of every flavor and kind right now, and I am loving it!!
Will these work with whole wheat pastry flour if I use rolled oats? If not, could I just grind the rolled oats until they become flour consistency?
The whole wheat pastry flour will be fine here instead of oat flour, but yes you can just make your own oat flour in the blender too!
These sound truely amazing, I can’t wait to try making them tonight! I was wondering if the molasses was optional? I know it is a sweetener but I don’t like very sweet cookies so was wondering if I could admit it?
Also I love all your recipes, this is my kind of blog ? X
Hi Lauren! You can absolutely leave the molasses out, they will work perfect without and just be a tiny bit less sweet. Happy baking and I hope you love them 🙂
Is there a specific molasses to use? Is Blackstrap okay, or will that be too strong?
Also, it it okay to cut the amount of maple syrup to maybe 1/4 cup or is 1/2 the way to go? (I’m making 13 dozen for a cookie exchange and maple syrup can get pricey!
Thank you!
Hi Nessa! Any kind of molasses is fine, I did use blackstrap here because I like the stronger flavor. The maple syrup is what makes them crispy and snappy without oil, so if you want to decrease it I’d recommend subbing half with coconut oil or nut butter instead. Hope that helps!
I just made these tonight and made a few adjustments because I didn’t want to go to the store. I subbed the cloves for nutmeg and the molasses for an equal amount of brown sugar 🙂 they turned out GREAT! I can’t wait to try them with the actual ingredients next time!
★★★★★
Woohoo! I am so happy the subs worked and they turned out delicious Ashaley 🙂 Honestly I don’t think you can go wrong with the warm baking spices, but the molasses flavor really amps it up I think. Thanks for the feedback and cheers to the next batch being even better!
Wow Natalie! Amazing job. These cookies are so impressive. I couldn’t believe you can get crunchy and chewy in one cookie and the spices are perfect. I will definitely make again, maybe a little less sweet. Thanks for sharing.
★★★★
Hi Christina! I’m so happy you liked them🤗 They are quite sweet since maple syrup as the only liquid is what makes them crispy. You could swap some for coconut oil or nut butter though to make them less sweet but still crisp!
Thank you for your amazing recipes. You are truly a genius and the best baker. I have a question. Do you still use the oat flour if you use the quick oats? Last time, I used rolled oats and oat flour that was made from the rolled oats. The texture was a bit off. I will greatly appreciate your feedback. Thanks.
Yep you will still need the oat flour even with quick oats in order for them to hold together. I actually have a more recent oatmeal cookie that has the most AMAZING texture if you wanted to try that one instead and swap the chocolate chunks for the ginger and spices: https://www.feastingonfruit.com/chocolate-chunk-oatmeal-cookies/ Just a thought!
These are awesome. So crunchy I might use it as granola! Thanks for a great recipe!
Oooh love that idea, they definitely have a granola-ish vibe to them. Enjoy and happy holidays Linda 🙂
I’m definitely late to the party, but I always thought “snap” referred to the flavor, not necessarily the texture? Who knows…either way, I love your recipes!
Omg. You are blowing my mind. Now I’m not sure either😳 Haha gotta google this, but either way one of my favorite cookie flavors😋😋
Hi Natalie These cookies look yummy. Can I sub date paste for the maple syrup? Thanks.
This recipe is really not designed for date paste as that contains a lot of water and will make the texture of the cookies very soft. You could try this recipe that is made with dates as the sweetener, and then add the cinnamon, ginger, molasses https://feastingonfruit.com/easy-vegan-chocolate-chip-cookies/
Made these today, got 20 small cookies. Halved the maple syrup and added 2 tbs almond butter. They were fantastic! Thanks so much for a great recipe!
★★★★★
Your variations sound delish, so happy you loved them Anne!
Can I use all purpose flour instead of oat flour.? I’m confused because the paragraph describing the ingredients you used, just above above the recipe reads “ just be sure not to use oat flour or they will be chewy, cake-like cookies”… 🤷♀️
Sorry for the confusion! What I meant was don’t use all oat flour, you need the rolled oats too. But yes, all purpose will be fine for the 1/4 cup flour part!
These look great but when you say batter I’m imagining a batter. Mine is just crumbly oats as there’s barely any wet ingredients. Smells great but definitely not a batter.
It should be a batter like you can see in the video, thick but still wet/sticky enough to hold together in balls on the pan. Perhaps you don’t have enough maple syrup, or you could add some nut butter/oil for more moisture if you don’t want to add more sweetness. Hope that helps!