I’m so excited to share this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe with you because it has quickly become one of my go-to festive treats. These cookies bring together the warm, spicy notes of gingerbread with the rich, velvety goodness of dark chocolate in a way that just melts in your mouth. Plus, they’re totally vegan, which means everyone at your cookie swap or holiday gathering can indulge without worry.
What makes these thumbprint cookies really stand out is the addition of candied ginger nestled right on top of the luscious chocolate ganache. When you bite into one, you get a beautiful contrast of chewy, spicy-sweet ginger against silky chocolate, all wrapped in a tender, flavorful cookie. I love making them for cozy winter evenings or gifting to friends because they’re both impressive and comforting—truly a winning combo.
Why You’ll Love This Recipe
- Rich Flavor Fusion: The spicy gingerbread spices and deep dark chocolate ganache pair perfectly for an indulgent yet balanced treat.
- Vegan-Friendly & Allergy-Aware: Made with plant-based ingredients like oat and almond flour, these cookies accommodate many diets.
- Unique Candied Ginger Twist: Homemade candied ginger adds a chewy, spicy pop that makes these cookies stand out from typical thumbprints.
- Great Make-Ahead Gift: These cookies keep well refrigerated and freeze beautifully for stress-free gifting and snacking.
Ingredients You’ll Need
Each ingredient in this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe works together to build layers of flavor and texture. The oat and almond flours give softness and structure, while the spices deliver authentic gingerbread warmth. Here’s a bit about what makes each choice so important.
- Coconut Sugar: This natural sweetener gives a subtle caramel note, great for both the cookies and candied ginger.
- Fresh Ginger: Peeled and sliced thin for candied ginger—it’s worth taking the extra step for that spicy zing.
- Oat Flour: Adds a tender crumb and lightness for a cookie that isn’t dense or heavy.
- Almond Flour: Lends a moist texture and tasty nuttiness that complements the spices.
- Ground Spices: Cinnamon, ginger, nutmeg, and cloves bring classic gingerbread warmth you want in every bite.
- Molasses: Key for that deep, robust gingerbread flavor.
- Refined Coconut Oil: Keeps these cookies crisp on the outside but tender inside without adding coconut flavor.
- Dark Chocolate: Use a high-quality vegan bar for the ganache for rich melting texture.
- Coconut Cream: Creates a creamy, dairy-free base for the ganache.
Variations
One of my favorite things about this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe is how you can tweak it easily to suit your own tastes or what you have on hand. Feel free to experiment with different spices or fillings—the recipe is forgiving and still delivers outstanding results.
- Spice It Up: I’ve sometimes added a pinch of cayenne to the dough for a subtle heat that pairs beautifully with dark chocolate.
- Nut-Free Version: Swap almond flour for more oat flour or sunflower seed flour to keep these cookies allergy-friendly.
- Fruit Jam Filling: I know some friends prefer their thumbprint cookies with raspberry jam instead of ganache, which is just as delicious.
- Chocolate Only: If candied ginger isn’t your thing, just top them with extra chocolate chips or shaved dark chocolate.
How to Make Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
Step 1: Create Your Candied Ginger
Start by making the candied ginger—you’ll want to give it plenty of time to soak up that sweet syrup and dry out a bit for the perfect chewy texture. Heat the coconut sugar and water gently until the sugar dissolves, then add your ginger coins and simmer until the syrup thickens. Make sure to stir often to prevent burning. Once done, toss the ginger in a little extra coconut sugar and chill; you can make this step days ahead—it keeps really well, and the flavors deepen over time.
Step 2: Prepare the Cookie Dough
Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking. In a large bowl, whisk the dry ingredients—oat flour, almond flour, coconut sugar, baking powder, and your cozy spices—until everything is evenly mixed. Add the melted coconut oil and molasses, then stir or knead gently with your hands to form a moist, soft dough. It should hold together when pressed but not be sticky; if it feels too dry, a splash of plant milk can help.
Step 3: Shape and Chill Your Cookies
Divide the dough into 14 equal pieces and roll each into a ball. Place them evenly on your cookie sheets, then press a deep thumb indentation into the center of each. Don’t worry if the edges crack a bit—just pinch them back together so the chocolate stays snug. For best results, chill the trays in the freezer for 15 minutes. This step helps your cookies keep their shape while baking.
Step 4: Bake and Perfect Those Thumbprints
Bake the cookies for about 14 minutes at 350°F. After 10 minutes, peek in to check if the thumb indentations are filling in—this can happen when the dough rises a bit. If that happens, gently press the indentations back with a teaspoon right in the oven; I discovered this trick saved me so many times! Once they’re out, give the centers a final gentle press as they cool on the baking sheet so the wells stay deep for your ganache.
Step 5: Make and Fill with Chocolate Ganache
While your cookies cool, warm the coconut cream just until it simmers gently around the edges—don’t let it boil. Remove from heat and stir in the dark chocolate shards until smooth and glossy. Spoon the ganache into each cookie’s indentation, then top each with a piece of your candied ginger. Let them set at room temperature or pop them in the fridge for quicker results. This finishing touch is what makes these cookies so irresistibly rich and festive.
Step 6: Store and Enjoy
Once set, you can store your cookies in a covered container in the fridge for a few days. I love how the flavors mature a bit after resting—sometimes even better the next day. Just make sure they’re chilled so the ganache stays firm.
Pro Tips for Making Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
- Chill Dough Before Baking: Freezing the cookies before baking helps maintain the thumbprint cavity and prevents spreading.
- Use Refined Coconut Oil: Refined coconut oil works best here because it doesn’t add unwanted coconut flavor, letting the spices shine.
- Press Indentations Mid-Bake: Keep an eye on your cookie centers and gently press any rising indentations back with a spoon to keep the ganache wells intact.
- Don’t Skip Candied Ginger: The ginger isn’t just decorative—it adds a perfect zing that brightens the cookie’s rich flavors.
How to Serve Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe
Garnishes
I usually keep it simple and just top with a single piece of homemade candied ginger. Sometimes, though, I sprinkle a pinch of flaky sea salt or a dash of finely grated orange zest over the chocolate ganache—it adds a lovely twist that complements the warm spices beautifully. These little details make it feel extra special, especially when serving guests.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea or a frothy vanilla almond milk latte. For a festive gathering, I sometimes serve them alongside spiced mulled cider or vegan eggnog for that cozy winter vibe. The warming spices in the cookies harmonize with these drinks perfectly.
Creative Ways to Present
For holiday parties, I love stacking these cookies on a rustic wooden board surrounded by a few sprigs of fresh rosemary or pine for a festive touch. Another fun idea is to arrange them in little gift boxes lined with parchment paper, tied with twine, and decorated with a cinnamon stick—everyone always asks for the recipe after receiving these thoughtful homemade gifts!
Make Ahead and Storage
Storing Leftovers
After making the Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe, I store them in an airtight container in the fridge where they keep their texture and flavor for 2 to 3 days. The cookies actually taste better after sitting a bit because the spices meld nicely overnight.
Freezing
I’ve frozen these cookies both before and after baking. For best results, freeze shaped cookie dough balls on a tray first, then transfer to a freezer-safe bag. When ready, bake directly from frozen, adding a minute or two to bake time. Baked cookies with ganache freeze well wrapped tightly in plastic wrap and stored in freezer bags—just thaw overnight in the fridge.
Reheating
If you want to enjoy these warm, gently reheat them in a 300°F oven for about 5 minutes. Avoid microwaving as the ganache can melt unevenly and the cookie might get too soft. Reheating this way brings back that freshly baked warmth without compromising texture.
FAQs
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Can I make this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe gluten-free?
Absolutely! The recipe already uses oat and almond flours, which are naturally gluten-free. Just be sure your oat flour is certified gluten-free to prevent cross-contamination.
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Can I use store-bought candied ginger instead of making my own?
You can, but homemade candied ginger has a fresher, more natural flavor and less added sugar. If using store-bought, try to find one without added preservatives or excessive sweeteners for the best result.
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What’s the best dark chocolate to use for the ganache?
Opt for a vegan, dairy-free dark chocolate bar with at least 70% cacao for a rich, smooth ganache. I love using Hu Simple Dark Chocolate, which melts beautifully and has clean ingredients.
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Can I make these cookies without coconut oil?
Coconut oil helps with texture and flavor neutral crispness. If you can’t use it, try substituting with a neutral vegetable oil or vegan butter, but the texture might be slightly different—more cakey than crisp.
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How long will these cookies keep?
Stored in an airtight container in the fridge, these cookies stay fresh for about 2 to 3 days. You can freeze them, which extends their life up to 3 months.
Final Thoughts
I hope you give this Vegan Dark Chocolate-Gingerbread Thumbprint Cookies Recipe a try because it’s truly one of those recipes I keep coming back to for holidays, gifts, or a cozy treat with a cup of tea. I love how it balances comforting spices, chewy candied ginger, and luscious chocolate in such a naturally wholesome way. It feels special enough for celebrations but simple enough to make anytime you want to impress yourself and your friends.
Trust me, once you master this recipe and get the hang of making candied ginger, these cookies will be a seasonal staple at your house too. Enjoy every delicious bite!
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: American
- Diet: Vegan
Description
These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies are tender, spiced treats perfect for the holiday season. Featuring a soft gingerbread-flavored cookie base made from oat and almond flours, these cookies are enhanced with warm spices like cinnamon, ginger, nutmeg, and cloves. Each cookie is topped with a rich dark chocolate ganache and a piece of homemade candied ginger, providing a delightful balance of sweetness, spice, and chocolatey indulgence. They’re naturally vegan and gluten-free, making them an inclusive festive delight.
Ingredients
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 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 into shards
- 3 tablespoons unsweetened coconut cream
Instructions
- Make the candied ginger: In a small saucepan, combine 1 cup coconut sugar and 2 cups water. Heat over medium-low, stirring every minute until sugar dissolves. Add the ginger slices and simmer gently for 30 to 35 minutes, stirring occasionally, until the liquid thickens into a syrup. Drain the ginger pieces and toss them in 3 tablespoons coconut sugar to coat. Refrigerate the candied ginger in a covered container until cool and dry. Use 14 pieces for the cookies; save extras for snacking.
- Preheat and prepare baking sheets: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt until uniformly combined.
- Combine wet ingredients and form dough: Add melted coconut oil and blackstrap molasses to the dry mixture. Stir together with hands or a wooden spoon until a moist, cohesive dough ball forms.
- Shape cookies: Divide dough into 14 equal pieces and roll each into a ball. Place evenly spaced on the prepared baking sheets. Use your thumb to press a deep indentation into the center of each ball, almost reaching the baking sheet but retaining edges. If cracks form around the thumbprint, gently pinch the dough to rebuild a retaining wall around the center.
- Chill cookies before baking: Place the trays in the freezer for 15 minutes to firm the dough and hold the thumbprint shape during baking.
- Bake the cookies: Bake in preheated oven for 14 minutes. Check around 10 minutes; if thumbprints are filling in, briefly remove trays and press centers with a teaspoon, then continue baking. After baking, press centers gently one last time while cookies cool on the tray to keep the indentations intact.
- Make the chocolate ganache: Heat coconut cream in a small saucepan over low heat until it just begins to simmer around the edges. Remove from heat and stir in the chopped dark chocolate until smooth and melted.
- Fill thumbprints and garnish: Spoon the warm ganache into each cookie indentation. Top each with one piece of the candied ginger. Let cookies sit at room temperature or refrigerate for 20 minutes to set the ganache.
- Store cookies: Keep cookies chilled in a covered container for 2 to 3 days for best freshness and texture.
Notes
- The candied ginger can be made several days in advance; just store it covered in the refrigerator.
- Use store-bought oat flour for best texture; homemade oat flour can work but may alter dough consistency.
- If the thumbprint edges crack after pressing, gently squeeze dough back together to maintain shape.
- For a firmer chocolate center, refrigerate cookies until set.
- These cookies are vegan and naturally gluten-free, making them ideal for those with dietary restrictions.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
