Vegan Chocolate Ginger Cookies (Healthy and Gluten Free)
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We are now nearing the end of November, which means we officially have permission to open the Christmassy floodgates! Who’s with me? If there’s one thing I love about Christmas, it’s the FOOD. Particularly, Christmas desserts. I have a huge sweet tooth and come December each year, you’ll catch me baking up some kind of sweet treat almost daily. In this post, I’m sharing the recipe for my healthy vegan chocolate ginger cookies.
I got my inspiration for these cookies from a Christmas market I visited last year where I bought some amazing Christmas-spiced nuts covered in chocolate. I just LOVE the combination of sweet Christmas spices and bitter dark chocolate. There’s something so festive about warming spices and I can’t get enough.
These vegan chocolate and ginger cookies are healthy!
I sweetened these cookies only with maple syrup which was a big challenge for me. I love to bake but I can’t lie, healthy baking is not my forte- usually I just pour in the caster sugar like there’s no tomorrow and hope for the best.
Do you know how many batches of squidgy cookie dough and spongy cookies I threw away this week before I got these vegan chocolate ginger cookies just right? Well, let me tell you… A lot. But it was worth it because I’m very pleased with the finished result and I know you will be too!
The final recipe is surprisingly easy and contains only 6 ingredients, all of which are pretty healthy. I know how much junk food most of us eat over the festive period so I wanted to create a Christmassy snack that will satisfy your sweet tooth in a healthy way.
These cookies are perfect paired with some hot tea or as an on-the-go snack and I even think they’d make an excellent edible gift. Or, you can do what I did and just eat them all in one night. Just kidding! (not kidding)
HEALTHY VEGAN CHOCOLATE GINGER COOKIES
- 90 g Ground almonds (1 cup minus 1 tablespoon)
- 65 g Gluten-free or whole wheat flour (½ cup)
- 3 Tablespoons Coconut oil or vegan butter melted (see notes below)
- 3 Tablespoons Maple syrup
- 1-2 Teaspoons Ground dried ginger
- Few squares of dark chocolate
Preheat oven to 180°C/350°F (160°C fan/Gas 4) and line a cookie tray with baking paper.
Add all ingredients except the chocolate to a bowl and mix together to form a slightly sticky dough.
Roll the dough onto a floured surface and cut out your cookie shapes. Keep re-rolling until all the dough is used up.
Place cookies onto the tray and bake for 10-12 minutes, until golden brown.
Once they have cooled, melt the chocolate and drizzle it over the cookies,
Allow the chocolate to set before enjoying.
*The consistency of the dough will vary depending on which kind of oil/butter you use. If dough is too dry, add more syrup. If it's too wet, add more flour.
*Store in an airtight container for up to 5 days
**If you enjoy this recipe, be sure to check out Sarah’s Vegan Guide, who I am collaborating with again. She has also baked some Christmas cookies, vegan cinnamon stars, which look incredible!