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Chunky Oatmeal Gingersnap Cookies

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x


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!


  • 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


  1. Preheat the oven to 350F.
  2. Combine all the dry ingredients and spices in a large mixing bowl. Stir to combine.
  3. Add the vanilla, molasses, and maple syrup. Mix well.
  4. 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.
  5. Bake for 15 mins at 350F.
  6. Let them cool for at least 10 minutes before removing from the pan and eating.
  7. They will keep in an airtight container in the fridge for up to a week.