Description
These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies combine the warm spices of gingerbread with rich dark chocolate ganache and a sweet-tart candied ginger center. Perfectly chewy with a crisp edge, these cookies are delightfully festive and completely plant-based, making them a great treat for holiday gatherings or year-round indulgence.
Ingredients
Units
Scale
Candied Ginger
- 1 cup coconut sugar, plus 3 tablespoons
- 2 cups water
- 1 (3-inch) piece fresh ginger, peeled and sliced into 1/8-inch thick coins
Cookies & Chocolate Ganache
- 1 1/2 cups oat flour (180 grams; store-bought preferred)
- 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
- 3 tablespoons unsweetened coconut cream
Instructions
- Make the Candied Ginger: In a small saucepan, combine 1 cup coconut sugar and 2 cups water over medium-low heat, stirring until the sugar dissolves. Add the ginger slices and bring to a rolling simmer. Cook for 30-35 minutes, stirring occasionally, until the liquid thickens to a syrup. Drain the ginger, toss in 3 tablespoons coconut sugar, and refrigerate to cool and dry. Reserve syrup for other uses if desired.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Make the Dough: In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt. Add melted coconut oil and blackstrap molasses; mix thoroughly with hands or wooden spoon until a moist dough ball forms.
- Shape Cookies: Divide dough into 14 equal pieces and roll into balls. Place on prepared baking sheets and use your thumb to press a deep indentation in the center of each, nearly to the baking sheet but not through. Pinch any cracks around the thumbprint to form a retaining edge. Freeze the trays for 15 minutes before baking.
- Bake the Cookies: Bake for 14 minutes in the preheated oven. Check after 10 minutes; if indentations have filled in, gently press them again with a teaspoon and continue baking. Once baked, press the centers again as cookies cool on the trays.
- Prepare Chocolate Ganache: In a small saucepan, gently heat coconut cream until just barely simmering around the edges. Remove from heat; stir in chopped dark chocolate until melted and smooth.
- Fill Cookies: Spoon ganache into the thumbprint centers and top each with a piece of candied ginger. Let sit at room temperature or refrigerate for 20 minutes until chocolate sets.
- Store: Keep cookies refrigerated in a covered container for 2 to 3 days to maintain freshness.
Notes
- Candied ginger can be made several days in advance and stored in the refrigerator.
- Chilling the dough before baking helps maintain the shape of the thumbprint indentations.
- Use refined coconut oil to avoid coconut flavor if preferred.
- For a quicker set on the chocolate, refrigerate cookies after filling.
- These cookies are vegan and free from dairy and eggs, perfect for plant-based diets.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
