I love the gingerbread cookies, have fond memories of baking them since I was a child. But this year I felt like trying something a little different, by adding chocolate to the mix. And I am so happy I did! These Vegan Chocolate Gingerbread Cookies are full of flavor, have crisp edges and a soft, slightly chewy center. The perfect twist on the traditional cookie to celebrate this untraditional 2020 Christmas.
What you need to make these cookies:
- All purpose flour, or 1:1 gluten free baking flour for gluten free cookies
- Cocoa powder, I always use high quality unsweetened cocoa powder
- Almond flour, I use a fine textured quality
- Brown sugar, for that slight caramel flavor and chewy texture
- Vegan butter, or if you aren’t vegan, use normal butter. It is important that it is at room temperature so it will cream up nicely with the sugar
- Maple syrup or blackstrap molasses, I used maple syrup because I can’t get molasses here. Use your favorite!
- Gingerbread spice, if you don’t have a ready made mix you can take 1 ½ teaspoon of cinnamon, 1 teaspoon cardamon, ¼ teaspoon ginger and ¼ teaspoon cloves
- Baking powder and baking soda for a slight puff to your cookies
- Salt, just helps balance the flavors
Icing
- Powdered sugar and almond milk. Mix this on feeling until the texture is just right for decoration. If it is too dry, add more milk a little at a time. Added too much milk? Add a little extra powdered sugar a tablespoon at a time. One the icing has dried it will become hard and you can store the cookies without destroying your beautiful decorations!
You might also like these wonderful cookie recipes:
Vegan Peanut Butter and Chocolate Cookies
Gluten-free Vegan Oatmeal Raisin Cookies
Chia Oatmeal Cookies (Vegan and Gluten-free)
Cookie dough Balls (Vegan and Gluten-free)
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
These Vegan Chocolate Gingerbread Cookies are full of flavor, have crisp edges and a soft, slightly chewy center.
- 120g (1 cup) all purpose flour
- 20g (¼ cups) unsweetened cocoa powder
- 90g (1 cup) almond flour
- 80g (½cup) brown sugar, packed
- 80 g (⅓ cups) vegan butter at room temperature
- 3 tablespoon maple syrup or blackstrap molasses
- 3 teaspoon gingerbread spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup powdered sugar
- 2-3 teaspoon almond milk
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Preheat oven to 175C (350F) and line a baking tray with parchment paper.
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In a bowl, beat the soft butter with the sugar and maple syrup until light and fluffy.
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Sift in the flour, cocoa powder, almond flour, brown sugar, gingerbread spice, baking powder, baking soda and salt.
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Mix until a dough forms then divide the dough in half, flatten to a disk wrap in plastic and place in the fridge for 1 hour.
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Roll out the dough between two pieces of parchment paper until it is about 0,3 cm (⅛ inch) in thickness, use a little flour if it sticks to the parchment paper. Use your favorite cookie cutters to cut out the cookies. Remove the dough outside the cut outs, keeping the cookies on the parchment paper. This is a good way to keep them from breaking when transferring.
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Bake the cookies for about 5-6 minutes, careful not to over bake them. Roll out the leftover scraps again and cut out more cookies until you have used all the dough.
Let the cookies cool down completely then mix the sugar and almond milk for the icing and decorate.
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Store in an air tight container.
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Enjoy!
Tammy
Hi,
I wanted to bake these for tonight but when going through the recipe I noticed coconut sugar is mentioned in the process but not listed with the ingredients. I’d be very grateful if you could let me know the amount of coconut sugar needed, please!
Thanks in advance,
Tammy
p.s: I corrected a few mistakes from my previous comment
Helena
Hi Tammy!
I am so sorry about that, it should be brown sugar, not coconut sugar. I experimented using both.
Happy New Year!