A soft, chewy, and perfectly spiced gingerbread cookie. Generously drizzled in dark chocolate and a pinch of flaky salt, making these the perfect treat for the colder months. To go the extra mile, we are using Montezuma’s Spice It Up bar, for that spicy kick.
If you’re looking for an approachable recipe this Christmas, you can’t go wrong with this recipe. They are made with just a few simple ingredients, and take under 30 minutes to put together. Also, they require no chilling time, no special equipment, and they happen to be fully plant-based!
JUMP TO:
Recipe
What you’ll need
The history of cookies
What you’ll need
Equipment needed
- Large mixing bowl
- Small bowl
- Cookie sheets
- Measuring cups / kitchen scales
- Measuring spoons
Ingredient notes:
- Vegan butter ~ I recommend using a high quality butter for the best flavour, I use flora plant-based.
- Brown sugar ~ Use normal brown sugar, light and dark will also work. To make your own, combine 1tbsp treacle per cup of caster sugar.
- Coffee ~ Use powder or granules dissolved in 1tbsp water. The coffee flavour won’t be strong, but it will compliment the other flavours.
- Vanilla ~ Use high quality vanilla!
- Aquafaba ~ This is the reside left from canned legumes (best from chickpeas), and it replaces the eggs in cookies.
- Treacle ~ Also known as molasses, this gives a dark warm flavour.
- Flour ~ Always use plain flour in cookies (all purpose).
- Baking soda ~ This is not the same as baking powder, make sure to use the right one.
- Cinnamon ~ Gives a warm flavour to the cookies.
- Ginger ~ Use dried ginger powder.
- Mixed spice ~ This is a combination of nutmeg, cinnamon, clove and ginger (optional).
- Salt ~ Enhances the flavour of the baked good.
- Granulated sugar ~ This is to roll the cookie dough in, caster sugar will also work.
- Dark chocolate ~ We are going the extra mile and using Montezuma’s Spice it up bar to amp up the flavour. You can also use any vegan dark chocolate, I recommend going for about 60%.
The history of cookies
Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as ‘cookies’ to test if the oven temperature was right, before putting their baked good into the oven.
By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders.
Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America.
Vegan gingerbread dark chocolate cookies
prep time: 15mins / serves: 14 / cook time: 10 mins
Ingredients:
- 3/4 cups vegan butter (softened)
- 3/4 cups brown sugar*
- 2 tsp coffee powder (dissolved in 1tbsp hot water)
- 2 tsp vanilla
- 3 tbsp aquafaba**
- 2 tbsp molasses
- 2 + 1/4 cups plain flour
- 1 + 1/4 tsp baking soda
- 1 tsp cinnamon
- 2 tsp ginger powder
- 1/2 tsp mixed spice (optional)
- Granulated sugar for rolling
- Dark chocolate for decoration (melted)
Method
- Pre-heat your oven to 180c (conventional oven) or 160c (fan oven).
- Line two cookie baking sheets with parchment paper.
- To a large mixing bowl, cream together vegan butter and brown sugar.
- Then add dissolved coffee, vanilla, treacle and aquafaba. Mix until fully combined.
- Then add flour, baking soda, salt, ginger, cinnamon and mixed spice.
- Mix until just combined and a dough has formed.
- Scoop the dough into 14-15 even dough balls (depending on size).
- Roll in sugar and place on the baking sheets, leaving enough room for each cookie to spread and flatten.
- Bake for 10 minutes until flat and golden, the cookies will still be soft.
- If they are not circle, take a cookie cutter and scoot the cookies around on the tray while hot to create a perfect shape.
- Let the cookies cool completely on the baking sheet.
- Melt dark chocolate and drizzle over the cookies. Enjoy!
NOTES
- *To make your own brown sugar, place 1tbsp treacle (molasses) per 1 cup of caster sugar in a bowl. Place in the microwave for a few seconds until the treacle is soft. Combine with a fork until it looks like brown sugar!
- *Aquafaba is the residue left from canned legumes. It is strongest in chickpeas, so I recommend using that. However, it is also strong in lentils, so that can also be used.
PRINTABLE RECIPE CARD
download the card below for an easy access recipe!
butterfly bakery blog 
Leave a comment