Chocolate | Christmas | Cookies | Cooking | Thanksgiving
Vegan Chocolate Dipped Gingerbread
Let’s talk gingerbread!
Gingerbread is one of those flavors that I’ve grown to love. Whether it’s a ginger snap or even a ginger salad dressing, I’m all about it. Gingerbread is viewed as one of those flavor profiles that’s only good during the holiday season, but I feel as though it holds up year round, especially these vegan Chocolate Dipped Gingerbread Men Cookies!
When it comes to making the perfect gingerbread men, you can easily modify them to cater to your preferences. For the rich dark brown color you can add more molasses, if you desire one less bold you can reduce the molasses. For a soft bake version you can follow my go to recipe below. If you’d like them more crispy, simply bake for a little longer!
What I love about this recipe, is honestly everything! It features minimal ingredients, quick, easy, uses the perf blend of cinnamon and nutmeg, has a light airy texture, but can be made crispy, is made without dairy, eggs or even vegan eggs, contains not even vegan butter, can easily be made in bulk, the chocolate just puts the recipe over the top!
If you’re searching for that staple vegan Gingerbread Men cookie recipe, you have to try my vegan Chocolate Dipped Gingerbread Men Cookies!!
Why this recipe is great
Easy
Festive
Fun
Rich molasses flavor
Dipped in dairy free chocolate
Buttery soft texture
No butter
No eggs
Vegan Chocolate Dipped Gingerbread
- Total Time: 25 mins
- Yield: 12 cookies 1x
Ingredients
Units
Scale
- 2 1/4 cup unbleached all purpose flour
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1/2 tbsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup coconut oil, room temperature
- 2/3 cup light brown sugar or coconut sugar
- 1/4 cup almond milk (room temp)
- 1/2 cup molasses
- 1/2 tsp vanilla extract
Chocolate: (optional)
- 1 cup vegan white chocolate chips
- 1 cup dark chocolate chips
- 2 tsps coconut oil, divided
Instructions
- In a medium sized bowl combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
- In a large bowl, cream together the coconut oil and brown sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the room temp almond milk, molasses and vanilla, beat for another 30 seconds to mix thoroughly. If the coconut oil begins to solidify, simply pop in the microwave.
- Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to overnight.
- Before rolling, let the dough sit at room temperature for 30 minutes or until softened.
- Preheat oven to 325F.
- Roll the dough directly onto parchment paper. The dough should be ¼” thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it’s all used up.
- Bake for 10-15 minutes, until the cookies are lightly browned around the edges and barely firm in the center. They will firm as the cool.
- Allow them cool completely before decorating. Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Alternatively, you can turn off the oven and keep them in there for an additional 10 minutes for lightly crisp, snappy gingerbread cookies.
- Melt the chocolate in a microwave safe bowl with coconut oil. Heat for 1 minute and stop and combine every 15 seconds until fully melted. Dip the cookies in the melted chocolate and allow to set. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
