I absolutely love how these Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe come together with their warm spices and rich chocolate centers. The way the deep molasses flavors blend with the zing of candied ginger creates such a cozy cookie—perfect for chilly afternoons or holiday gatherings. You’ll find that this recipe isn’t just delicious, but also wonderfully satisfying because it’s fully plant-based, so everyone at the table can indulge.
When I first tried making these cookies, I was surprised at how easy the dough was to work with and how the thumbprint technique creates such a charming look every time. Whether you’re baking for a crowd or just want a special treat to keep at home, this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe is one you’ll want to keep on your favorites list.
Why You’ll Love This Recipe
- Rich Flavor Combination: The blend of dark chocolate, gingerbread spices, and candied ginger offers a sophisticated holiday taste.
- Vegan & Allergy-Friendly: No eggs or dairy here—these cookies are perfect if you’re avoiding animal products or common allergens.
- Fun & Easy Thumbprint Technique: The thumbprint step is satisfying to do and gives the cookies a delightful shape every time.
- Make-Ahead Friendly: You can prepare the candied ginger in advance and store the finished cookies for a few days—great for stress-free baking.
Ingredients You’ll Need
The ingredients for this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe are straightforward and come together beautifully to build a cookie that’s both soft and flavorful. Each component plays a key role—from the flours to the spices, and the luscious chocolate ganache filling!
- Oat flour: I use store-bought finely ground oat flour for the best texture; if you want to DIY, pulse oats in a blender until superfine.
- Super-fine almond flour: Adds a tender crumb and a gentle nutty flavor that pairs well with the spices.
- Coconut sugar: For natural sweetness and a slight caramel note that deepens the gingerbread flavor.
- Baking powder: Ensures the cookies stay soft and rise just enough.
- Ground cinnamon, ginger, nutmeg, and cloves: Classic warm spices reflecting traditional gingerbread goodness.
- Kosher salt: Balances the sweetness and enhances the other flavors.
- Refined coconut oil: Keeps the dough moist without coconut flavor, important here to let spices shine.
- Blackstrap molasses: The backbone of classic gingerbread flavor with robust depth.
- Unsweetened coconut cream: Essential for a silky ganache that’s rich but dairy-free.
- Dark chocolate: I prefer a simple dark chocolate bar chopped into shards; it melts beautifully in the ganache.
- Fresh ginger (for candied ginger): Thinly sliced and simmered for just the right zing and chewiness.
- Extra coconut sugar (for tossing candied ginger): Adds a nice sugary coating to the ginger bits you place on top.
Variations
Since I love playing in the kitchen, I’ve found some fun ways to tweak this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe to suit different tastes or occasions. Feel free to make it your own by adjusting the spices, fillings, or presentation!
- Maple-Pecan Twist: Swap out the molasses for maple syrup and sprinkle chopped pecans on top; it gives a softer, nuttier flavor reminiscent of fall.
- Spice it Up: Add a pinch of cayenne or black pepper to the dough for a mild spicy kick—my family goes crazy for this extra bit of warmth.
- Jam-Filled Alternative: Replace the chocolate ganache filling with your favorite vegan berry jam for a fruity contrast.
- Gluten-Free: This recipe is naturally gluten-free thanks to the oat and almond flours, but just make sure your oats are certified gluten-free if needed.
How to Make Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
Step 1: Candy the Ginger for That Perfect Zing
The candied ginger is really the star topping of these cookies. Start by simmering peeled ginger slices in a simple syrup made from coconut sugar and water until the liquid thickens—about 30 to 35 minutes. Then, toss the ginger slices in extra coconut sugar and chill them so they dry out slightly. I like to make these a few days ahead; having them ready in the fridge really speeds up the cookie day.
Step 2: Prep and Mix the Dough
Heat your oven to 350°F and line two baking sheets with parchment paper—trust me, parchment makes clean-up a breeze. In a large bowl, sift together the oat flour, almond flour, coconut sugar, baking powder, and all the amazing gingerbread spices. Then add melted coconut oil and molasses and mix it all with your hands or a wooden spoon until the dough forms a moist ball. It’s rustic and a little sticky, which is perfect for shaping.
Step 3: Shape Those Thumbprints
Divide the dough into 14 even pieces and roll each into a smooth ball. Arrange them comfortably spaced on your trays. Now here’s the fun part: Press your thumb into the center of each until you almost reach the tray—that deep indentation is what holds all that lovely ganache later. If the sides crack, no worries! Just gently pinch the edges back together to form a little wall. Chill the trays in the freezer for 15 minutes so the dough firms up and won’t lose its shape when baking.
Step 4: Bake with Care
Bake the cookies for 14 minutes total but start checking around 10 minutes. If you notice the thumbprints filling in as the dough rises, quickly take the trays out and re-press the indentations with a teaspoon to keep them deep. After baking, press the centers down one last time while they cool on the sheet; this little extra step makes the chocolate filling really stand out.
Step 5: Create and Fill with Decadent Chocolate Ganache
While the cookies cool, gently heat the coconut cream in a saucepan until you see tiny bubbles at the edge—don’t let it boil. Remove from heat and stir in your chopped dark chocolate until it melts into a smooth, glossy ganache. Use a spoon to fill each thumbprint center generously, then top with one candied ginger coin for that pop of texture and bright flavor. Let these sit at room temperature or refrigerate for 20 minutes to set.
Step 6: Store and Enjoy
Once the ganache is firm, store your cookies covered in the fridge for up to 3 days. They keep well, making them a perfect make-ahead treat, ready to share or enjoy with your favorite beverage anytime.
Pro Tips for Making Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
- Use Refined Coconut Oil: I learned the hard way that unrefined coconut oil can give a coconut flavor that competes with the spices.
- Don’t Skip Chilling the Dough: Freezing the shaped dough helps keep those perfect thumbprints from puffing up too much in the oven.
- Re-press Thumbprints Mid-Bake: Checking at 10 minutes and gently re-pressing the centers keeps the indentation intact and ready for ganache.
- Save Extra Candied Ginger: I always make a little extra because they’re irresistible as a snack or cocktail garnish.
How to Serve Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
Garnishes
I love topping these cookies with bright candied ginger because it contrasts the deep chocolate ganache so nicely. Sometimes, I sprinkle a bit of finely chopped crystallized ginger or dust with a hint of cinnamon for extra holiday vibes. The garnish really elevates the look and flavor.
Side Dishes
These cookies pair beautifully with warm drinks like spiced chai, herbal tea, or a nice steaming vegan hot chocolate. For a festive spread, I sometimes serve them alongside vegan whipped cream or a small bowl of coconut yogurt sprinkled with nutmeg. The creaminess balances the spice and chocolate so well.
Creative Ways to Present
For holiday parties, I love arranging these thumbprint cookies in a circle on a platter, alternating chocolate and candied ginger sides facing out, almost like a wreath. You could also package them in small kraft boxes with a sprig of fresh rosemary or cinnamon sticks tied on for gift-giving. It’s a simple way to make these vegan delights look extra special.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container in the fridge to preserve freshness and the ganache’s integrity. They stay soft and moist for about 2 to 3 days this way. Just make sure they’re covered so the cookies don’t absorb other fridge aromas.
Freezing
You can freeze these cookies but I recommend freezing them before adding the ganache. Freeze the baked thumbprints in a single layer on a tray, then transfer to a freezer bag. When ready, thaw and add the ganache fresh for best flavor and texture.
Reheating
If you want to enjoy these cookies warm, I gently microwave them for about 10 seconds or place them in a low oven (300°F) for 5 minutes. This softens the ganache just slightly without melting it too much—perfect if you want that gooey texture again.
FAQs
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Can I use another type of flour instead of oat flour?
Oat flour is great here because it provides a soft texture and subtle sweetness. You can substitute with another gluten-free flour blend, but it may affect the texture slightly. If using all-purpose flour, the cookies might be a bit cakier but should still bake well.
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What if I don’t have coconut cream for the ganache?
If you can’t find coconut cream, use full-fat coconut milk carefully chilled so the cream separates on top—you can scoop off the thick part to use instead. Alternatively, plant-based heavy cream or soy creamer can work in a pinch but may alter the taste a bit.
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How long do these cookies keep fresh?
Stored properly in an airtight container in the fridge, these cookies stay fresh for 2 to 3 days. They’re best enjoyed within this window for optimal texture and flavor.
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Can I make the candied ginger without coconut sugar?
You can substitute coconut sugar with organic cane sugar or brown sugar to candy the ginger, though the flavor may be less caramel-like. Just keep an eye on the syrup as it cooks to ensure it thickens properly.
Final Thoughts
This Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe has become one of my absolute favorites because it captures the essence of the season in every bite, without any fuss or complicated steps. Sharing these cookies with friends and family feels so special, and I hope you’ll find the same joy making and enjoying them. Trust me, once you try this recipe, you’ll want to bake it again and again—perfect for cozy nights, gifting, or anytime you’re craving a sweet holiday hug.
Print
Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Description
These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies combine the warm spices of gingerbread with a rich dark chocolate ganache center topped with candied ginger. They feature a moist, tender texture from oat and almond flours, naturally sweetened with coconut sugar and molasses, perfect for a cozy holiday treat or anytime you crave a festive cookie with a vegan twist.
Ingredients
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 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 over medium-low heat. Stir every minute until the sugar dissolves, about a few minutes. Add the sliced ginger coins and bring to a rolling simmer. Let cook for 30 to 35 minutes, stirring every few minutes, until the liquid thickens into a syrup. Drain the ginger and toss with 3 tablespoons coconut sugar. Refrigerate covered to cool and dry. Reserve only 14 pieces for cookies.
- Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking powder, cinnamon, ground ginger, nutmeg, cloves, and kosher salt until thoroughly combined.
- Form the dough: Add the melted coconut oil and blackstrap molasses to the dry ingredients. Mix with your hands or a wooden spoon until a moist dough ball forms.
- Shape the cookies: Divide the dough into 14 equal pieces. Roll each into a ball and place evenly spaced on prepared baking sheets. Use your thumb to indent each ball deeply, nearly to the tray but not piercing the bottom. Fix any cracks by pinching edges back together.
- Chill and bake: Freeze the cookie trays for 15 minutes to firm up the dough. Bake for 14 minutes total at 350°F, checking after 10 minutes. If the indentations are filling in, gently press them back down with a teaspoon. After baking, press the centers one last time while warm.
- Make the chocolate ganache: Warm the coconut cream in a small saucepan until melted and just simmering at the edges. Remove from heat and stir in chopped dark chocolate until smooth and melted.
- Fill the cookies: Spoon the chocolate ganache into the thumbprints of the warm cookies, then top each with a piece of the candied ginger. Allow to set at room temperature or refrigerate for about 20 minutes.
- Store properly: Keep cookies chilled in a covered container for 2 to 3 days to maintain freshness.
Notes
- Candied ginger can be made several days in advance and stored refrigerated.
- Use superfine almond flour for the best texture.
- If indentations fill in too much during baking, press them promptly to maintain the thumbprint shape.
- Reserve extra candied ginger for snacking or garnishing other dishes.
- Refined coconut oil is recommended to avoid coconut flavor in the cookies.
- To speed up ganache setting, place cookies in the fridge after filling.
Nutrition
- Serving Size: 1 cookie (approximately 40g)
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
