Vegan Dark Chocolate-Gingerbread Thumbprint Cookies

If you’re looking for a delightful treat that brings together the rich flavors of dark chocolate and the warm spices of gingerbread, you’re in for a treat. These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies are not only easy to make but are also perfect for holiday gatherings or cozy winter nights. With a few simple ingredients, you can create a batch of cookies that are both festive and satisfying.

Ingredients

For the Gingerbread Cookies:

• 1 cup all-purpose flour
• 1/2 cup almond flour (or any nut flour)
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 cup molasses
• 1/3 cup coconut oil (melted)
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• Pinch of salt

For the Dark Chocolate Filling:

• 1/2 cup dark chocolate chips (vegan)
• 2 tbsp coconut milk (or almond milk)

Instructions

Step 1: Prepare the Dough

1. In a medium-sized mixing bowl, combine the all-purpose flour, almond flour, coconut sugar, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt.
2. In a separate bowl, whisk together the melted coconut oil and molasses until well blended.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough feels too crumbly, add a little more melted coconut oil.

Step 2: Shape the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving space between each cookie.
3. Using your thumb or the back of a spoon, create an indentation in the center of each cookie.

Step 3: Bake the Cookies

1. Bake the cookies in the preheated oven for 10-12 minutes until they are slightly firm to the touch.
2. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Step 4: Prepare the Dark Chocolate Filling

1. In a small microwave-safe bowl, combine the dark chocolate chips and coconut milk.
2. Microwave in 15-second intervals, stirring in between, until the chocolate is completely melted and smooth.
3. Spoon the melted chocolate into the indentations of each cookie, letting it drizzle a little over the sides for a decadent touch.

Step 5: Let Your Cookies Set

1. Allow the chocolate to cool and set for about 30 minutes. If you’re in a hurry, you can place the cookies in the refrigerator to speed up the process.

Serving Suggestions

These Vegan Dark Chocolate-Gingerbread Thumbprint Cookies can be enjoyed fresh from the oven or stored in an airtight container for several days. They pair beautifully with a cup of tea or coffee and make for a lovely gift wrapped in festive packaging.

Conclusion

These cookies embody the spirit of the season with their warm spices and rich chocolatey goodness. They are a delightful treat that everyone, regardless of dietary preferences, can enjoy. Whether you’re making them for a holiday party or just to indulge yourself, these Vegan Dark Chocolate-Gingerbread Thumbprint Cookies are sure to impress. Happy baking!