These gingerbread chocolate chip cookies combine the best qualities of classic gingerbread cookies with tradition chocolate chip. They are soft, chewy, super flavorful, and cozy- perfect with a warm mug of hot chocolate!

Gingerbread Chocolate Chip Cookies [Vegan]


About 2 dozen cookies

Cooking Time




  • 1 3/4 cups flour*
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut or cane sugar
  • 1/4 cup molasses
  • 1/3 cup vegan butter or coconut oil
  • 1 flax egg
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chunks or chips


  • 3/4 cup powdered sugar
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon non dairy milk or water


  1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
  2. Stir together the dry ingredients in a medium bowl.
  3. Beat together the sugar and molasses with the butter/oil until creamy, then add in the flax egg and vanilla.
  4. Mix in the dry ingredients until a thick dough is formed, then stir in the chocolate chips.
  5. Drop heaping tablespoons of dough onto prepared cookie sheets and roll into balls. Bake 12-14 minutes, until slightly golden around the edges.
  6. Meanwhile, mix icing ingredients together in a small bowl until smooth.
  7. Allow cookies to cool on a wire rack, and drizzle with icing. Enjoy!


These have successfully been tested with regular all-purpose flour and with a 1:1 combination of oat flour and gluten-free all purpose flour!