"Vegan? These?!" That's an impression of you after tasting these cookies. To say that they've ruined me for all other gingerbread desserts would be a gross understatement. Thanks to Karlie Kloss' recipe, on which I based my own, the cookie component is irresistibly spicy. It's the sort of flavor that makes you think that you’re wrapped in a flannel blanket next to a crackling fire in one of those gorgeous rustic states like Vermont. The addition of lightly sweetened chocolate ganache perfectly balances the spicy-molasses vibes of the gingerbread cookies, while imparting a creamy, rich dimension. Ah, and the candied ginger? (*Kisses thumb and forefinger like a cartoon chef.*) Don’t skip the candied ginger. —Ella Quittner
Test Kitchen Notes
This recipe is featured in the story, Just When We Thought Gingerbread Cookies Couldn't Get Better, We Doused 'Em In Chocolate, sponsored by Hu Kitchen. —The Editors
- Prep time 30 minutes
- Cook time 50 minutes
- Makes 14 large cookies
- Candied Ginger
coconut sugar, plus 3 tablespoons
3–inch piece of ginger, peeled and sliced into coins about 1/8-inch thick
- Cookies & Chocolate Ganache
1 1/2 cups
oat flour (store-bought works best) (180 grams)
(68 grams) super-fine almond flour
(72 grams) coconut sugar
(4 grams) baking powder
(6 grams) ground cinnamon
(7 grams) ground ginger
(1 gram) ground nutmeg
(1 gram) ground cloves
(3 grams) kosher salt
(77 grams) refined coconut oil, melted
(132 grams) blackstrap molasses
Hu Simple Dark Chocolate (2 bars), roughly chopped into shards
unsweetened coconut cream
- Make the candied ginger: Combine 1 cup coconut sugar with 2 cups water in a small saucepan, and heat over a medium low flame, stirring every minute or so, until the sugar dissolves (a few minutes total). Add the ginger coins and let it come to a rolling simmer for about 30 to 35 minutes, stirring every few minutes, until the liquid starts to bubble and cook down into a thick syrup. Drain the ginger pieces (you can reserve the syrup to use in cocktails later!), and toss them in 3 tablespoons of coconut sugar, then set aside in the refrigerator to cool and dry. This can be done several days in advance—just be sure to cover the candied ginger coins in the fridge. (You’ll only need 14 of them for the cookies; save the extras for snacking.)
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, combine the oat flour, almond flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to thoroughly mix. Add the coconut oil and molasses and mix together with your hands or a wooden spoon until a moist ball of dough forms.
- Divide the dough into 14 roughly equal pieces. Roll each into a ball. Arrange evenly on the prepared cookie sheets, and use your thumb to make a deep indentation in the center of each, almost down to the cookie sheet but not quite. (If the sides around the thumbprint start to split, just pinch them back together to create a retaining wall.) Chill the cookie sheets in the freezer for 15 minutes, then place into the oven. Bake for 14 minutes, peeking after 10 minutes to check on your indentations—if they’re starting to fill in, briefly pull out the trays and press the indentations in with a teaspoon before returning to oven. Once you remove them from the oven, press down the centers one final time as they cool on their tray.
- While the cookies are cooling, make the chocolate ganache. In a small saucepan, heat the coconut cream until melted and just barely simmering around the edges. Remove pan from heat and add the chocolate shards. Stir to combine until the chocolate has melted. Use a spoon to fill the centers of the cookies, and top each well of chocolate with one piece of candied ginger. Let sit at room temperature (or pop into the fridge for about 20 minutes, to expedite) until the chocolate centers have set.
- To store, chill in a covered container for 2 to 3 days.