Home » 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!
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Home » Vegan Chocolate Ginger Cookies
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Vegan chocolate ginger cookies with chocolate frosting are nut free and soy free! The perfect chocolate biscuit with a gingery bite.
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
- 1 cup Powder Sugar
- 1 tbsp Cocoa
- 3 tsp Water
- Mixer or beaters, plastic wrap, baking tray, parchment paper, small bowl, spoon, frosting bag
- 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.
- 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.
- 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!
Chill time of 2-24 hours
- Category: Cookie
- 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
Kortney has only known life with food allergies. She manages multiple food allergies, asthma, eczema and OAS. Kortney is a co-creator of the online community Allergy Travels and co-host The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!