Ginger Oatmeal Cookies {vegan, dairy-free}

Ahh, December is a feast for all the senses. Vibrant lights line each frosty window, Christmas songs are played everywhere you go, and most importantly, tasty brussels sprouts are in season. Just kidding, what I love most about this time of year is the smell of warm spiced baked goods coming out of the oven. Although I do love brussels sprouts, but that’s for another post. Anyway, I decided to spread some festive cheer by making these ginger oatmeal cookies!

Side shot of ginger oatmeal cookies with cinnamon and ginger

These ginger oatmeal cookies are deliciously buttery, and spiced with subtle hints of ginger and cinnamon. There’s something about sugar and spice around this time of year which has me coming back for more. And did I mention these cookies are vegan? Yep, they still have that buttery cookie taste thanks to the help of my secret weapon: golden syrup. This sweet and sticky syrup is by no means healthy, but by all means tasty. But hey, it’s Christmas, so we can treat ourselves ;).

Let’s talk Ginger.

 Overhead shot of ginger powder and ginger oatmeal cookiesOverhead shot of ginger powder and oatmeal ginger cookies

I like to use this ginger powder from Superfood World. It smells so fresh and is the perfect festive spice to add to these cookies. This huge bag of fresh ground ginger makes a great addition to tea as well! I’m sure ginger fanatics can’t imagine a tastier combination than ginger tea and ginger oatmeal cookies.

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Too good to stop at just one!

I’m going to say it…these are the perfect cookies. Crisp on the outside, soft and chewy on the inside. Subtly spiced with ginger and cinnamon making them super tasty inside and out. They are also so easy to make. There’s no stress about your cookie dough sticking to the rolling pin here, as all you have to do is make ‘blobs’ which will spread out in the oven forming neat round cookies. Hence, this recipe would be great to make with small children as it is very difficult to get wrong!

(I used the need for an accurately descriptive paragraph as an excuse to eat another one of these cookies. The sacrifices we food bloggers make eh?)

Side on shot of ginger oatmeal cookies and homemade almond milk

You could also serve these ginger oatmeal cookies with some homemade almond milk for the ultimate cosy late-night treat. These cookies taste best when they are still a little warm and crumbly from the oven. You could reheat cold ones in the microwave for a few seconds to recreate this moment of optimum deliciousness. That is, if you have any cookies left 😉

Overhead shot of ginger oatmeal cookies with ginger and cinnamon

I’ll leave you with this thought: Christmas isn’t about spending money, it’s about being with the ones you love. That’s why I prefer to give handmade gifts. A little box of these ginger oatmeal cookies nestled in tissue paper would make the perfect gift for friends and family. You could also make some cute jars of chia jam to gift as well. But whatever you do, remember to save some cookies for Santa!

Wishing you the best this festive season,

Shivani X

Print Recipe
5 from 1 vote

Ginger Oatmeal Cookies

These ginger oatmeal cookies are spiced with ground ginger and cinnamon, making this the perfect festive recipe. They are dairy-free and vegan-friendly.
Prep Time15 mins
Cook Time10 mins
Cooling Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: baking, vegan
Servings: 25 Cookies
Calories: 90kcal
Author: Shivani Raja


  • 150 grams Self-Raising Flour
  • 120 grams Oats
  • 90 grams Brown Sugar
  • 1 teaspoon Bicarbonate of Soda
  • 1/2 teaspoon ground Ginger
  • 1/4 teaspoon ground Cinnamon
  • 150 grams Vegan Butter/Margarine
  • 2 tablespoons Golden Syrup


  • Add the flour, oats, brown sugar, bicarbonate of soda, ginger and cinnamon to a large mixing bowl. Stir well to remove any lumps.
  • In a small saucepan, melt the vegan butter and golden syrup together. Once fully melted, pour into the mixing bowl and mix to form a dough.
  • Spoon teaspoonfuls of the dough onto a baking tray leaving ample space between cookies for spreading. (I could fit 9 on each tray). Flatten the balls slightly.
  • Bake in a preheated oven at 180 degrees for 7-8 minutes until golden. Keep an eye on them! 
  • Remove from the oven and leave to cool for 5 minutes on the trays before digging in! Repeat until you have used up all of the dough. 


  • I used ground ginger from Superfood World, which is deliciously fresh. If you are using shop-bought ground ginger, you will need to increase the quantity of ground ginger to 3/4 teaspoon. 
  • You can omit the ginger and cinnamon to make a plain cookie if you wish. I have done this before, it's very tasty!
  • The calorie information is per cookie, but these are too delicious to stop at just one!

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side on shot of ginger oatmeal cookies with cinnamon and ginger

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