Description

These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies combine the warm spices of gingerbread with rich dark chocolate ganache and homemade candied ginger for a festive, flavorful treat. Perfect for holiday gatherings or a cozy snack, these gluten-free and vegan cookies offer a delightful balance of spicy, sweet, and chocolatey flavors with a soft, chewy texture.

Ingredients

Units 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

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Instructions

Make Candied Ginger: Combine 1 cup coconut sugar and 2 cups water in a small saucepan over medium-low heat, stirring until sugar dissolves. Add ginger slices and simmer for 30-35 minutes, stirring occasionally, until syrup thickens. Drain ginger, toss with 3 tablespoons coconut sugar, and refrigerate until cool and dry.
Prepare Oven and Baking Sheets: 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.
Form Dough: Add melted coconut oil and molasses to dry ingredients and 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. Place on baking sheets and press thumb into the center of each ball to create a deep indentation without breaking sides. Pinch any cracks closed.
Chill and Bake: Freeze cookie sheets for 15 minutes. Bake cookies for 14 minutes, checking at 10 minutes. If indentations are filling in, press them down gently with a teaspoon. After baking, press centers once more as they cool on trays.
Make Chocolate Ganache: Heat coconut cream in a small saucepan until just simmering. Remove from heat, add chocolate shards, and stir until melted and smooth.
Fill Cookies: Spoon ganache into cookie indentations and top each with one piece of candied ginger. Let set at room temperature or refrigerate for 20 minutes to speed cooling.
Storage: Store cookies covered in the refrigerator for 2 to 3 days.

Notes

Candied ginger can be made several days ahead and stored covered in the refrigerator.
Use super-fine almond flour for best texture.
If indentations fill in too much during baking, gently press them down with a spoon to retain room for the ganache.
Refined coconut oil is used here for a neutral flavor; unrefined will add a coconut taste.
Store cookies in a covered container in the fridge for up to 3 days for best freshness.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 12 g
Sodium: 120 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg