These vegan chocolate ginger cookies are amazing! They are loaded with flavor from ginger, cinnamon, nutmeg, cloves and chocolate, and they are crispy on the outside and chewy inside.
If you love spicy vegan gingersnap cookies and uber-chocolatey vegan death by chocolate cookies, you will adore these vegan chocolate ginger cookies.
They are loaded with spicy, gingery flavor in each bite but they also have the deliciousness of chocolate mixed in.
These are so easy to make too, and they are the perfect vegan cookies for Santa--or for anyone with a sweet tooth. Try 'em this Christmas and be sure to make a few extra!
Table of Contents
Why you will love these cookies
- They are spicy, chocolatey and full of delicious flavor. Cinnamon, nutmeg, cloves and ginger add so much deliciousness to these vegan chocolate gingerbread cookies, and that flavor is enhanced by molasses and two hits of chocolate, from cacao powder and vegan chocolate chips.
- They take minutes to make. The gingerbread cookie batter is so easy to put together. Anyone can make this cookie recipe, regardless of how skilled you are. Be sure to follow instructions for best results.
- They will be loved by kids and adults. With the chocolate and the spices there is something here for everyone.
Ingredients
- Unbleached all purpose flour
- Baking soda
- Cocoa powder
- Ground spices: ginger, cinnamon, nutmeg and cloves.
- Sugar
- Unsulfured molasses. Molasses + ginger is a ridiculously wonderful combination.
- Flax meal. This serves as the egg substitute in the recipe.
- Vegan butter. Melt the butter before using.
- Neutral oil. Like avocado oil, grapeseed oil, sunflower oil, etc.
- Sugar. I use cane sugar, but coconut sugar is great too. You can use turbinado sugar for rolling the cookies, because it remains whole and creates a pretty look. I didn't have any so I used coconut sugar.
- Vegan chocolate chips. You can also use vegan white chocolate chips for a different deliciousness.
How to make vegan chocolate ginger cookies
1. Place all of the dry ingredients, including the spices, flour, cocoa powder and baking soda, in a bowl.
2. Whisk together.
3. Add the wet ingredients to the flour mixture--¾ cup sugar, molasses, oil, dairy-free butter and flax egg. Mix with spatula until just combined.
4. Stir in the chocolate chips and mix in.
5. Make 28 balls of the cookie dough. Roll each ball in the remaining ¼ cup sugar.
6. Place the gingerbread cookie dough balls on a parchment paper lined cookie sheet and bake in preheated 325 degree oven for 16 minutes.
7. After the cookies have cooled on the baking sheet for 15 minutes transfer them to a wire rack using a spatula and allow them to cool completely.
Recipe FAQs and troubleshooting
If the cookies don't spread it could be that your oven temperature is off. In that case, halfway through baking, check the cookies and if they haven't begun to spread press down gently on each cookie with a spatula to help them along.
These vegan chocolate ginger cookies are great with dried fruit, like cranberries or cherries. You already have the cocoa providing chocolate flavor so replace the cup of chocolate chips with a cup of dried fruit.
Molasses adds amazing flavor to these gingerbread cookies. If you don't have it, you can use brown sugar, which has molasses in it.
Storage instructions
The vegan chocolate ginger cookies can be stored in an airtight container at room temperature for two weeks. For longer storage keep in fridge for up to two months.
More vegan ginger recipes
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Vegan Chocolate Ginger Cookies
Equipment
- Small bowl
- Baking sheet(s)
Ingredients
- 1¾ cup unbleached all purpose flour
- 1¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cocoa powder
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup sugar (divided)
- 3 tablespoons unsulfured molasses
- 1 tablespoon flax meal (whisked with 3 tablespoons of water to make a flax egg)
- 8 tablespoons vegan butter (melted and warm)
- 2 tablespoons neutral oil (like avocado, grapeseed, safflower or sunflower oil)
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit/165 degrees Celsius. Line baking sheet with parchment paper.
- Place all of the dry ingredients, including the spices, flour, cocoa powder and baking soda, in a bowl. Whisk together.
- Add in the wet ingredients-- ¾ cup sugar, molasses, oil, butter and flax egg. Mix with spatula until just combined.
- Stir in the chocolate chips and mix in.
- Make 28 balls of the cookie dough. Roll each ball in the remaining ¼ cup sugar.
- Place the cookie dough balls on a parchment paper lined cookie sheet and bake in preheated 325 degree oven for 16 minutes.
- After the cookies have cooled on the baking sheet for 15 minutes transfer them to a rack using a spatula and allow them to cool completely.
Recipe notes
- The cookies should spread during baking, so leave at least two inches between each cookie dough ball. However, if they don't spread, halfway through baking press down gently on each cookie with a spatula to help them along.
- These cookies are great with dried fruit, like cranberries or cherries. Replace the cup of chocolate chips with a cup of dried fruit.
- Molasses adds amazing flavor to these cookies. If you don't have it, you can use brown sugar, which has molasses in it.
- The cookies can be stored in an airtight container at room temperature for two weeks. For longer storage store in refrigerator for up to two months.
LisaH
These look fabulous! Quick question, the sugar is divided, but doesn't mention how much sugar goes into the dough and how much is used to roll the balls. Could you please clarify? Thanks!
Vaishali
Hi Lisa, it's 3/4 cup in the batter and 1/4 cup to roll. Thanks for flagging--added now!