Description
These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies combine the warm spices of gingerbread with rich dark chocolate and a delightful tang of candied ginger. Made with oat and almond flours for a tender texture and naturally sweetened with coconut sugar and molasses, these cookies are perfect for a festive treat that is completely plant-based and gluten-free. The chocolate ganache filling adds a decadent finish, while the candied ginger on top provides a spicy-sweet bite.
Ingredients
Scale
Candied Ginger
- 1 cup coconut sugar, plus 3 tablespoons
- 2 cups water
- 1 3–inch piece of ginger, peeled and sliced into coins about 1/8-inch thick
Cookies & Chocolate Ganache
- 1 1/2 cups 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 the candied ginger: Combine 1 cup coconut sugar with 2 cups water in a small saucepan, and heat over medium-low flame, stirring occasionally until the sugar dissolves. Add the ginger coins and simmer for 30 to 35 minutes, stirring every few minutes, until the syrup thickens. Drain the ginger pieces, toss them in 3 tablespoons of coconut sugar, and refrigerate to cool and dry. Reserve syrup if desired.
- Prepare baking sheets and oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt until evenly combined.
- Form the dough: Add melted coconut oil and blackstrap molasses to the dry mix. Combine using your hands or a wooden spoon until a moist dough ball forms.
- Shape cookies: Divide the dough into 14 equal pieces and roll each into a ball. Place them on prepared baking sheets spaced evenly. Use your thumb to create a deep indentation in the center of each cookie, nearly down to the sheet but not breaking through. Pinch edges if cracks form to maintain the thumbprint shape.
- Chill and bake: Freeze the cookie sheets for 15 minutes. Bake in the preheated oven for 14 minutes, checking at 10 minutes. If indentations fill in, gently press them with a teaspoon. After baking, press centers again as cookies cool on the tray.
- Prepare chocolate ganache: Heat coconut cream in a small saucepan until just simmering at the edges. Remove from heat and stir in chopped dark chocolate until melted and smooth.
- Fill cookies: Spoon the chocolate ganache into the thumbprints on each cookie. Top each with one piece of candied ginger. Let stand at room temperature or chill for 20 minutes until ganache sets.
- Store: Keep cookies in a covered container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Candied ginger can be made several days in advance and stored in the refrigerator covered.
- If the dough cracks when making thumbprints, pinch the edges gently to seal and retain shape.
- Use a refined coconut oil to avoid strong coconut flavor if preferred.
- Reserve the syrup from candied ginger for use as a sweetener in cocktails or other recipes.
- Cookies are best enjoyed within 2 to 3 days for optimal texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
