All the flavors of the classic gingerbread cookie, but made no-bake! Molasses, plenty of warm spices and dry spice cake mix are added to give these no-bake cookies all that gingerbread flavor. Easy, no bake cookie that is great for that holiday cookie tray!!
I love no bake cookies and it has been FOREVER since I shared a recipe for one! And for some reason I have developed a slight obsession with all things gingerbread right now. So I thought…why not create a gingerbread no bake cookie and share it with my friends (you)?? If you like a soft, melt-in-your mouth gingerbread cookie, then these cookies definitely fit that bill.
As a brand ambassador for Rodelle, I have the opportunity to use their products to bake and experiment with (which is so amazing). These Gingerbread No-Bake Cookies use Rodelle Pure Vanilla Extract, Pumpkin Spice Extract and their Ceylon Ground Cinnamon! And to help to really get that gingerbread flavor into these cookies, I mixed in dry spice cake mix into the cookies!! The dry cake mix, with the addition of molasses and all the spices, really make these cookies smell (((and taste))) like Christmas. You know….if Christmas had a taste to it??
And you know what else is fun?? Rodelle is sponsoring a 12 Days of Christmas Holiday Baking Challenge! And by participating in the challenge, you have the chance to win $200 worth of Rodelle products!! To check out the rules you can click HERE to Rodelle’s website or click over to my Instagram page for all the details and to enter (contest is through Instagram only).
Gingerbread No-Bake Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter
- 1/2 cup unsweetened vanilla almond milk
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 1/2 teaspoon pumpkin spice extract (I used Rodelle)
- 3/4 cup white chocolate chips
- 1/2 teaspoon salt
- 1/3 cup (dry) spice cake mix
- 2 tablespoons molasses
- 1/2 teaspoon ground cinnamon (I used Rodelle Ceylon Ground Cinnamon)
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 2-1/2 cups quick cooking oats
- sprinkles (optional)
Instructions
Lay a strip of foil or parchment paper on the counter to drop your cookies on after they have cooked.
In a medium sized pot, on medium high heat on the stovetop, add the butter, almond milk and sugar to the pot. Stir occasionally. Just as the mixture comes to a boil, set the timer for 1-minute. Stir the mixture continuously as it boils for the minute. After the minute is up, remove the pot from the stove.
Immediately add the vanilla extract and pumpkin spice extract, the salt and the white chocolate chips. Stir the mixture several times until the white chocolate chips start to melt. If the white chocolate chips aren't melting, return the pot to the stove to heat until the white chocolate is mostly melted, stirring constantly. Once white chocolate is melted, remove the pot from the heat and stir in the dry spice cake mix, molasses, spices and a cup of oats. Stir until combined. Add the additional 1-1/2 cups of oats to the mixture, stirring until well combined.
Scoop desired sized cookies onto foil or parchment paper and immediately top with holiday sprinkles. Let cookies set.
Notes
Store cookies room temperature in an airtight container at room temperature for up to one week.
I topped my cookies with little gingerbread men sprinkles! Aren’t they the cutest?!?!
And if you are looking for a soft molasses cookie to bake, then check out my SOFT AND CHEWY GINGER MOLASSES COOKIES!
XOXO,
Kelly
PS- Shared on Meal Plan Monday! Check it out!!
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2 Comments
Kelsie | the itsy-bitsy kitchen
December 11, 2019 at 5:03 AMGingerbread is one of my favorite things this time of year! These look so good, Kelly!
Kelly
December 13, 2019 at 6:27 AMThanks Kelsie!! I am definitely all about that gingerbread flavor this season!! So warm and yummy 🙂