Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe

I absolutely love this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe because it combines warm, spicy gingerbread flavors with the rich indulgence of dark chocolate in such a delightful way. These cookies bring together the cozy essence of the holidays with a vegan twist that’s perfect all year round. Whether you’re baking for guests or craving a comforting treat for yourself, these cookies never disappoint.

When I first tried this recipe, I was amazed at how the candied ginger adds a chewy, caramelized surprise inside the gooey chocolate center. Plus, the texture of the oat and almond flour blend creates that perfect balance of tender but sturdy cookie. You’ll find that once you’ve made these, they quickly become a favorite to gift, share, or keep all to yourself!

this …

Ingredients You’ll Need

Choosing good quality ingredients really makes these Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe stand out. I always recommend using organic spices and dark chocolate with high cocoa content for the best flavor depth. The oat flour is key for that soft but sturdy texture, so if you can, grab store-bought oat flour rather than making your own.

• Candied Ginger: Adds a sweet zing and chewy texture that complements the chocolate perfectly.
• Coconut Sugar: A great natural sweetener with a light caramel flavor that blends well with spices.
• Oat Flour: Provides a tender yet sturdy cookie base, and store-bought often yields the best consistency.
• Almond Flour: Adds a subtle nuttiness and moisture to keep cookies soft.
• Baking Powder: Helps the cookies rise just enough without getting cakey.
• Ground Cinnamon, Ginger, Nutmeg, Cloves: Classic gingerbread spices to warm up the flavor profile.
• Kosher Salt: Balances sweetness and enhances the other flavors.
• Coconut Oil (Refined): Keeps cookies moist without coconut flavor overpowering.
• Blackstrap Molasses: Deepens the gingerbread flavor and adds richness.
• Dark Chocolate (70%+ cacao): Essential for luxurious ganache filling.
• Unsweetened Coconut Cream: Creates a smooth, vegan-friendly ganache.

Variations

I love mixing things up depending on the season or what I have in the pantry. Feel free to customize this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe to suit your taste or dietary needs—it’s surprisingly forgiving!

• Nut-Free Variation: Swap almond flour for more oat flour or use chickpea flour to avoid nuts without losing texture—I tried this for a friend with allergies, and it was just as tasty!
• Spice Adjustments: Increase or decrease the ground ginger or cinnamon to match your spice preference; sometimes I go heavier on ginger for that extra zing.
• Chocolate Swap: Use dairy-free white chocolate or vegan milk chocolate for a sweeter ganache alternative.
• Ginger Substitute: If you don’t have candied ginger, chopped crystallized ginger or even dried apricot pieces can be a fun twist.

How to Make Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe

Step 1: Candy Your Ginger Ahead of Time

Start with making the candied ginger—it’s the star in the center of each cookie and worth the little bit of effort. Combine the coconut sugar and water in a saucepan and gently heat until the sugar dissolves. Then, simmer the ginger coins until the syrup thickens. Don’t rush this part; the slow simmer locks in that sweetness and chewiness that I adore. Toss them in a bit more coconut sugar and chill in the fridge to dry—this step can be done days before so you have it ready when baking day comes.

Step 2: Mix Your Spiced Cookie Dough

While the ginger cools, preheat your oven to 350°F and line your baking sheets with parchment. Whisk together the oat flour, almond flour, baking powder, spices, salt, and coconut sugar in a large bowl for an even distribution of those aromatic flavors. Add melted coconut oil and molasses, then mix—using your hands is a great way to feel the dough coming together. It should be moist but firm enough to roll. If it feels too sticky, a quick chill can help.

Step 3: Shape and Prepare for Baking

Divide the dough into 14 balls—my trick is to weigh each so they bake evenly, but eyeballing works too. Press your thumb into the center of each ball to create a deep well for the filling. If edges crack, just pinch them back in—it’s all about making sure the ganache stays nestled inside. Freeze the trays for 15 minutes before baking to help the cookies hold their shape—this tip saved me from flat thumbprints more than once!

Step 4: Bake and Perfect the Thumbprints

Bake for around 14 minutes, but peek at 10 minutes to make sure those indentations don’t close up. If you see them filling in, gently press them back with a teaspoon right away. Once out of the oven, press the centers one more time while the cookies are still warm—they soften slightly and this helps retain that perfect cavity for the ganache.

Step 5: Make the Luscious Dark Chocolate Ganache

While the cookies cool, warm coconut cream over low heat until it’s just simmering at the edges—don’t let it boil or you risk breaking the ganache. Pour over chopped dark chocolate and stir gently until silky smooth. Spoon the ganache into each cookie well, then top with one candied ginger piece. Let them set at room temperature, or speed it up in the fridge. This step always feels like magic as the glossy chocolate firms into the perfect bite.

Step 6: Store and Enjoy

Once the chocolate has set, keep your cookies in a covered container in the fridge for 2 to 3 days. They’re great fresh but also fantastic the next day once all the flavors mingle even more. If sharing, they make such a special holiday or anytime gift that’s sure to impress.

How to Serve Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on top of the ganache right before it sets—this contrast feels incredible with the sweet-spicy flavors. Another fun idea is a light dusting of cinnamon or edible gold dust for parties. The candied ginger piece itself makes a beautiful garnish that’s also delicious to nibble on.

Side Dishes

These cookies are fantastic alongside a cozy mug of chai tea or rich coffee—the spices really come alive paired with warm drinks. For a party, try serving with vegan cream cheese frosting or a platter of fresh fruit to balance the richness.

Creative Ways to Present

For gift-giving, I love stacking these thumbprint cookies in a rustic tin lined with parchment and adding a sprig of fresh rosemary or a cinnamon stick tied on top. They also make charming dessert table accents, especially served on festive plates with a scattering of crystallized ginger around.

Make Ahead and Storage

Storing Leftovers

I keep leftover Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe in an airtight container in the fridge. They stay fresh and soft for up to 3 days. Just make sure to separate layers with parchment to prevent sticking.

Freezing

I’ve frozen these cookies both before and after adding ganache. Freeze dough balls on a sheet first, then transfer to a freezer bag for up to 3 months. Or freeze baked cookies layered with parchment, then thaw at room temp before adding ganache for best texture.

Reheating

To enjoy cookies that were frozen or chilled, I like to let them come to room temperature for 15 minutes or pop them in a warm (not hot) oven for a couple of minutes. This wakes up their soft crumb without melting the ganache too much.

FAQs

Final Thoughts

This Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe has quickly become one of my go-to recipes when I want something both comforting and a little decadent but without any animal products. The layers of flavor and textures make it a real crowd-pleaser, and I love recommending it to friends who think vegan baking is tricky—it’s honestly so approachable. Give it a try, and I’m sure you’ll find yourself making these cookies season after season, sharing them with loved ones or savoring them quietly with a cup of tea.

Print