Go Back
+ servings
Three Ginger Cookies dipped in chocolate, one with a bite out of it, on a white plate


Warm, chewy, and delicious chocolate dipped ginger cookies! They're vegan and there's a gluten-free option.
2.34 from 3 votes
Print Pin
Course: Dessert
Cuisine: American, Vegan
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Refrigerate: 54 minutes
Total Time: 1 hour 30 minutes
Servings: 2 Dozen
Calories: 2125kcal
Author: Linda & Alex



  • 3 cups all-purpose flour SEE NOTE
  • 1 teaspoon aluminum-free baking powder
  • 1 ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon finely ground sea salt
  • teaspoon ground cloves


  • 12 tablespoon vegan butter, room temperature
  • 1 cup pure maple syrup
  • cup molasses
  • ¼ cup aquafaba (juice from a can of chickpeas) SEE NOTE
  • ½ cup of bittersweet chocolate chips


  • In a medium bowl, whisk the dry ingredients together until well combined. Set aside
  • In a large mixing bowl, beat the wet ingredients, including the butter, together until the butter breaks down. It won’t get creamy so don’t worry about that.
  • Add the flour mixture to the butter mixture and beat until just combined. Refrigerate for an hour to set.
  • Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. Scoop out a tablespoon of the dough and roll into a ball, continue the process with the rest of the dough, making sure to separate the cookie dough an inch apart on the cookie sheet to leave room for the cookies to expand. Bake for approximately 15 minutes, or until they turn into puffy discs and are firm to the touch. Cool on a wire rack.
  • In a small bowl, melt the chocolate chips in a microwave until smooth and creamy. Approximately 4 minutes. Dip ½ of the cookie in the chocolate and put on a piece of parchment to dry. Work fast so the chocolate doesn’t harden. If it does, reheat it in the microwave.


Use all-purpose gluten-free flour for a gluten-free option. The cookie will be slightly dryer and have a slight gritty texture, which is typical of gluten-free baked goods. They still taste great!
Use the chickpeas to make hummus after you open the can to use the aquafaba.
The Nutrition Facts are an estimate only.


Calories: 2125kcal | Carbohydrates: 323g | Protein: 23g | Fat: 86g | Saturated Fat: 53g | Cholesterol: 183mg | Sodium: 941mg | Potassium: 1675mg | Fiber: 8g | Sugar: 160g | Vitamin A: 2130IU | Calcium: 506mg | Iron: 15.2mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!