Description
These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies combine warm gingerbread spices with rich dark chocolate ganache and zesty candied ginger for a festive, plant-based treat. Made with oat and almond flours, coconut sugar, and coconut oil, these cookies offer a moist, flavorful bite perfect for holiday celebrations or cozy dessert moments.
Ingredients
Scale
Candied Ginger
- 1 cup coconut sugar, plus 3 tablespoons
- 2 cups water
- 1 3–inch piece of ginger, peeled and sliced into 1/8-inch thick coins
Cookies & Chocolate Ganache
- 1 1/2 cup oat flour (180 grams)
- 1/2 cup super-fine almond flour (68 grams)
- 1/2 cup coconut sugar (72 grams)
- 1 teaspoon baking powder (4 grams)
- 2 teaspoons ground cinnamon (6 grams)
- 1 tablespoon ground ginger (7 grams)
- 1/4 teaspoon ground nutmeg (1 gram)
- 1/4 teaspoon ground cloves (1 gram)
- 3/4 teaspoon kosher salt (3 grams)
- 7 tablespoons refined coconut oil, melted (77 grams)
- 6 tablespoons blackstrap molasses (132 grams)
- 4.2 ounces Hu Simple Dark Chocolate (2 bars), roughly chopped into shards
- 3 tablespoons unsweetened coconut cream
Instructions
- Make Candied Ginger: In a small saucepan, combine 1 cup coconut sugar and 2 cups water over medium-low heat, stirring occasionally until sugar dissolves. Add ginger coins and simmer for 30-35 minutes, stirring occasionally until liquid thickens into syrup. Drain ginger, toss in 3 tablespoons coconut sugar, and refrigerate to cool and dry. Reserve syrup for cocktails if desired.
- Prepare for Baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dough: In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Add melted coconut oil and molasses. Mix with hands or wooden spoon until a moist dough ball forms.
- Shape Cookies: Divide dough into 14 equal portions and roll each into a ball. Arrange on cookie sheets and use your thumb to make a deep indentation in the center of each ball, almost to the sheet but not through. Pinch edges as needed to maintain indentations. Freeze trays for 15 minutes.
- Bake Cookies: Bake cookies for 14 minutes. Check after 10 minutes; if indentations fill in, remove trays briefly and press indentations again with a teaspoon. After baking, press down center indentations once more while cookies cool on trays.
- Make Chocolate Ganache: Heat coconut cream in a small saucepan until just simmering around edges. Remove from heat, add chopped dark chocolate, and stir until melted and smooth.
- Fill Cookies: Spoon ganache into the center indentations of each cookie and top each with one piece of the candied ginger. Let cookies sit at room temperature or refrigerate for 20 minutes to set chocolate.
- Store Cookies: Keep cookies chilled in a covered container for 2 to 3 days.
Notes
- Candied ginger can be made several days ahead; keep refrigerated and covered.
- Blackstrap molasses adds a rich, robust flavor distinct for gingerbread; do not substitute lightly.
- If cookie indentations shrink during baking, pressing them back helps retain space for ganache.
- For a firmer ganache, refrigerate cookies after filling.
- These cookies are perfect as a holiday gift or festive dessert.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
