Vegan Chocolate Ginger Cookies
Make everyone happy with vegan chocolate ginger cookies topped off with a simple and decadent vegan cocoa frosting. These are nut-free & soy-free too!
Vegan chocolate ginger cookies with cocoa frosting is a recipe developed to check many food allergy and dietary boxes.
I never thought about allergy-friendly baking. That was until my sister went vegan for health reasons, she now eats the occasional egg and has reintroduced dairy. We manage multiple food allergies amongst my family members, but none cause any head-scratching like baking without eggs and dairy did for us.
So I was excited by the challenge of making a cookie that would be perfect for all my family members to enjoy. Gluten isn’t a problem for anyone in my family, so we are lucky to be able to bake with it.
Making vegan chocolate ginger cookies
Admittedly these are not the easiest cookies to make. They are totally cocoa-ey and so worth the tiny bit of struggle. The dough is really crumbly and needs to chill for at least two hours, best 24 hours, before being cut and baked. Working with the dough can be tricky, but if you press and squeeze a solid log of cookie dough is formed. So don’t let the dough get the better of you.
Ingredients are key
The two flavors in this cookie are cocoa and ginger. Using good cocoa is key. Here at Zestfull we are fanatics about Rodelle and love their organic cocoa because it is super rich and allergy-friendly. Trust us the quality of cocoa makes a huge difference in flavour.
The other ingredient is fresh ginger. Fresh is the key here. For this cookie recipe, we suggest grating the ginger root using a Microplane as opposed to mincing it. This keeps the ginger juices in your cookie and not on the cutting board.
The end result though is a fantastically ginger-ey rich cocoa cookie that you would never guess is vegan!
More fall-inspired recipes from our friends
An Allergy-Friendly Fall Blog Hop, hosted by Jenna, The Urben Life, and Valentina, The Baking Fairy.
- Apple Cider Donuts by The Urben Life
- Pumpkin Coffee Cake, Vegan by The Baking Fairy
- Carrot Cake Loaf, Top 8 Allergen-Free by The Frugalista Mom
- Pecan Bars, Vegan by Messy Vegan Baker
- Flourless Chocolate Cookies by One Sweet Appetite
- Pumpkin Granola, Vegan by Jess Baumgardner
- Pumpkin Spice Latte Rice Krispie Treats by PlantCrush
- Pumpkin Blondies, Vegan & GF by Spabettie
- Almond Butter Cups, Paleo by I Chews U
- Apple Pie Pancakes, Vegan & GF by Kvetching In The Kitch
- Pumpkin Spice Waffles, Vegan by Color Me Courtney
- Pumpkin Pecan Cupcakes, Vegan by Mrs Neil’s Vegan Meals
Vegan Chocolate Ginger Cookies with Cocoa Frosting
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20–24 cookies 1x
- Diet: Vegan
Description
Vegan chocolate ginger cookies with chocolate frosting are nut free and soy free! The perfect chocolate biscuit with a gingery bite.
Ingredients
Vegan Chocolate Ginger Cookies
- 1/3 cup Avocado Oil
- 1/3 cup Brown Sugar
- 1 1/2 tbsp Freshly Grated Ginger
- 1/2 tsp Cinnamon
- 3/4 cup All-Purpose Flour
- 1/4 cup Cocoa
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
Cocoa Frosting
- 1 cup Powder Sugar
- 1 tbsp Cocoa
- 3 tsp Water
Equipment
- Mixer or beaters, plastic wrap, baking tray, parchment paper, small bowl, spoon, frosting bag
Instructions
- In a stand mixer or using beaters combine avocado oil and brown sugar. Mix for 3 minutes.
- Add ginger, cinnamon, flour, cocoa, baking soda, and salt to oil mixture. Mix for 7 minutes.
- The dough will be very crumbly.
- Lay out a large piece of plastic wrap (20 inches). Dump the dough in the middle of the plastic wrap and form a log. To do this use both hands and the plastic wrap to ensure it is a tight log roughly 10-12 inches in length. Wrap tightly in the plastic.
- Let dough rest in the fridge for a minimum of 2 hours – best is 24 hours.
Baking Cookies
- Preheat oven to 375°
- After dough has chilled remove plastic wrap and cut into 1/4 inch slices.
- Place on a parchment paper lined tray (the dough does not expand, but leave roughly an inch between cookies)
- Bake for 10 minutes.
Frosting
- In a small bowl mix all ingredients. If the frosting is too thick add a little more water – half a teaspoon at a time.
- Transfer the frosting into an icing bag and pipe onto cookies in whatever way you please!
Notes
Chill time of 2-24 hours
- Category: Cookie
Nutrition
- Serving Size: 24
Keywords: Vegan cookie, vegan chocolate cookie, egg-free chocolate cookie, dairy-free chocolate cookie
Some tools you may need to make vegan chocolate ginger cookies
These look SO delicious! I love the combo of ginger and chocolate – and that frosting!!!!
These sound like a lovely addition to any cookie exchange Kourtney! I may not make them this time around, but I’m adding them to my list to make soon .
These look absolutely delicious! I love the idea of chocolate mixed with ginger! I can’t wait to try them!
I have never thought about combining cocoa and ginger! The frosting looks amazing!
Mmm, I love ginger cookies, and adding chocolate to them? YES!
these look amazing! thank you
I just got some Avocado Oil for the first time and I’ve been searching for recipes to make with it! These sound awesome 🙂 I’ll never turn down a cookie.
I love Avocado oil, especially for salads.