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

CHOCOLATE DIPPED VEGAN GINGER COOKIES

Warm, chewy, and delicious chocolate dipped ginger cookies! They're vegan and there's a gluten-free option.
Course Dessert
Cuisine American, Vegan
Keyword ginger cookies, holiday cookies, vegan cookies
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Refrigerate 54 minutes
Total Time 1 hour 30 minutes
Servings 2 Dozen
Calories 2125 kcal
Author Linda Meyer

Ingredients

DRY INGREDIENTS

  • 3 cups all-purpose flour SEE NOTE
  • 1 tsp aluminum-free baking powder
  • 1 ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp finely ground sea salt
  • 1/8 tsp ground cloves

WET INGREDIENTS

  • 12 tbsp vegan butter, room temperature
  • 1 cup pure maple syrup
  • 1/3 cup molasses
  • ¼ cup aquafaba (juice from a can of chickpeas) SEE NOTE
  • ½ cup of bittersweet chocolate chips

Instructions

  1. In a medium bowl, whisk the dry ingredients together until well combined. Set aside
  2. 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.
  3. Add the flour mixture to the butter mixture and beat until just combined. Refrigerate for an hour to set.
  4. 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.
  5. 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.

Recipe Notes

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.

Nutrition Facts
CHOCOLATE DIPPED VEGAN GINGER COOKIES
Amount Per Serving
Calories 2125 Calories from Fat 774
% Daily Value*
Fat 86g132%
Saturated Fat 53g331%
Cholesterol 183mg61%
Sodium 941mg41%
Potassium 1675mg48%
Carbohydrates 323g108%
Fiber 8g33%
Sugar 160g178%
Protein 23g46%
Vitamin A 2130IU43%
Calcium 506mg51%
Iron 15.2mg84%
* Percent Daily Values are based on a 2000 calorie diet.