A chocolate spiced version of the ultimate holiday cookie, vegan gingerbread gets a dark chocolate twist!
I’ll keep this one short and sweet, because Christmas is almost here and I know we all have presents to wrap/cookies to eat/hot chocolate to spike and there isn’t enough time for it all. As with years past, I’m creating a Christmas cookie recipe in partnership with my favorite vanilla and cocoa powder company, Rodelle. Rodelle has the absolute best vanilla extracts and cocoa powder that I’ve come across in the market, including homemade (because I’m impatient) versions. For this twist on vegan gingerbread cookies, I added a healthy dose of dark chocolate and a good amount of cocoa powder, giving them an even deeper amount of Christmas-y flavor. I personally don’t usually go for vegan gingerbread cookies, especially since they lack the usual chocolate, but this solves all of those problems! Chocolate to the rescue, always and forever.
A word to the wise, keep a close eye on these as they bake! My first batch came out a little too crispy, as I let them go in the oven for a few minutes too long. They should come out perfectly chewy and crisp, with a deep flavor of chocolate and the subtle bite of ginger. I hope you incorporate these into any of your last minute baking plans, they are well having just a few too many cookies at your Christmas table. Enjoy the holidays and spend as much time as possible soaking up family, friends, and lots of food! I’m going to take a bit of a pause next week to wrap up some end of year projects, but I’ll be back in the new year with a slew of new dessert recipes, and a few healthy ones too.
Adapted from The Kitchn
PrintVegan Chocolate Gingerbread Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Cookies
Description
A chocolate spiced version of the ultimate holiday cookie, vegan gingerbread gets a dark chocolate twist!
Ingredients
- 1 tablespoon cornstarch + 2 tablespoons water
- 1/4 cup coconut oil (solid)
- 2 ounces dark chocolate (chopped)
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup cane sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking soda, and salt.
- In another small, microwave safe bowl, combine the chopped dark chocolate and coconut oil. Microwave for 30 seconds -1 minute, until coconut oil is melted and mixture can easily be whisked smooth.
- In a large bowl, stir together the coconut sugar, cane sugar, and vanilla extract until combined. Add the melted chocolate and cornstarch mixture, stir until combined. Fold in the flour mixture until no streaks remain.
- Using a cookie scoop that is about a tablespoon in size, scoop out the batter onto the prepared cookie sheets, spacing cookies at least an inch and a half apart. Place 6 cookies on each sheet.
- Bake for 12-14 minutes, keeping a close eye on the edges of the cookies. As a general rule, it’s always better to underbake!
- Remove from oven and allow to cool before serving.
Strength and Sunshine says
O well now I can have all my favorites in one festive cookie!
Heart of a Baker says
Agreed, always chocolate!
Julie Cuadra says
Dangit Abby! I’m up this morning ready to bake and this pops up in my email. I adapted our favorite Christmas cookie last night, The Buckey, for my Vegan daughter. That wasnt hard, but was happy to help her join in for her first Vegan Christmas. Now, you show me this. Its waaay to tempting not to make. So, will do. Why not add it to the 500 things on my list today. Ha ha. Looks amazing!!!! I am learning that accommodating for her is a bit of extra work, but most recipes are so good it wont be just for her. I made something of yours a while back. Cant remember…she fought her brothers off.
Thank you for what you do.
Heart of a Baker says
Hi Julie! Your comment brightened my day! I’m so glad you are enjoying the recipes! 🙂 I would say baking these is worth the extra time, trust me!
shellywest says
I just discovered Rodelle products over the summer and am totally hooked – their cocoa powder is out of this world!
Heart of a Baker says
They are SO good! I’m hooked on their extract like WHOA.
betty says
So lovely. I’ve been swooning over Rodelle for awhile, and you’ve captured its essence so well here in these gingerbread cookies! These will be perfect for my vegan friends!
Heart of a Baker says
You are too kind! That’s exactly what I was going for 🙂
Sara @ Cake Over Steak says
These cookies are so insanely dark and I LOVE IT.