Ginger Chunk Cookies (Vegan)
These ginger chunk cookies are thick, soft, and packed with ginger-infused chocolate and crystallized ginger. They’re dairy- and egg-free, easy to make, and perfect for any ginger lover.
These cookies are wonderfully thick, perfectly soft, and bursting with ginger flavor. The recipe features a simple cookie base filled with roughly chopped Chocolove Ginger Crystalized in Dark Chocolate bars, along with finely chopped crystallized ginger. Each bite offers a delightful combination of gooey, ginger-infused chocolate and spiced ginger pieces. This easy-to-prepare recipe is dairy and egg-free, and ideal for the ginger lover in your life.
What you will need:
These thick, soft cookies are packed with ginger flavor, featuring crystallized ginger and the Chocolove Ginger Crystallized in Dark Chocolate Bar. If you have trouble finding the Chocolove bars, they’re available on Amazon and Vitacost, with slightly better prices at Vitacost. If you are concerned about the sugar coating of your crystalized ginger, I found vegan crystalized ginger at Amazon – The Ginger People Crystalized Ginger. The rest of the ingredients are simple pantry staples that you can easily find at your local grocery store.
- all-purpose flour
- baking soda
- baking powder
- cane sugar – Zulka Pure Cane Sugar
- coconut sugar – Madhava Organic Coconut Sugar
- plant based butter with salt – Earth Balance Stick Butter
- plant based yogurt – Silk Vanilla Almond Milk Yogurt
- vanilla extract
- crystalized ginger – The Ginger People Crystalized Ginger
- Chocolove Ginger Crystalized in Dark Chocolate – you will need 2 bars
How to:
Start by measuring and chopping the chocolate and crystallized ginger. You will need 105 grams of Chocolove Ginger Crystallized in Dark Chocolate for the cookie batter, which is slightly more than one bar. Roughly chop the chocolate and set it aside. Chop and reserve a few extra pieces for decorating the tops of the cookies, if desired. You will need 50 grams of crystallized ginger for the cookie batter. Finely chop it and set it aside. Reserve a few extra ginger pieces, either whole or chopped, to decorate the tops of the cookies.
In a small bowl, whisk together the all-purpose flour, baking powder, and baking soda, then set aside. In a medium bowl, beat the room-temperature butter, cane sugar, and coconut sugar with a handheld mixer on medium-high speed until the mixture is creamy, fluffy, and fully blended, about 2 to 3 minutes. Add the room-temperature yogurt and vanilla extract and mix on medium-high speed for about 1 minute or until well combined. Add the dry ingredients to the wet ingredients. With the handheld mixer, blend at medium speed until no more flour can be seen. Toss the roughly chopped chocolate and the finely chopped crystalized ginger into the batter and fold until the chocolate and ginger are well distributed.
Cover the cookie dough and refrigerate it for 30 minutes to an hour. Chilling allows the dough to cool and firm up before baking, resulting in thicker, softer cookies. Feel free to leave the batter in the refrigerator for up to 24 hours – the longer the better.
When the batter is ready to come out of the fridge, preheat the oven to 350°F and line two cookie sheets with parchment paper. Use 3 tablespoons of batter per cookie, scooping one tray at a time and keeping the batter in the fridge between batches. Roll each dough ball between your palms to smooth them out and top each dough ball with pieces of reserved Chocolove Ginger Crystalized in Dark Chocolate pieces and crystallized ginger. Bake for 12 minutes; the centers may look slightly underdone, but that’s fine. Let the cookies cool on the pan for 5 to 10 minutes before moving them to a cooling rack. Store in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Ginger Chocolate Chunk Cookies (Vegan)
Ingredients
- 5 tbsp / 70 grams plant based yogurt – room temperature
- 8 tbsp / 113 grams plant based butter with salt – room temperature
- 1¾ cups / 210 grams all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup / 100 grams cane sugar
- ½ cup / 80 grams coconut sugar
- 1 tbsp vanilla extract
- 5 tbsp / 50 grams crystalized ginger – finely chopped
- 7 tbsp / 105 grams Chocolove Ginger Crystalized in Dark Chocolate Bar (a second bar will be needed to cover what is needed for the cookie batter and extra for the tops of the cookie)
Instructions
- Measure out the 105 grams of Chocolove Ginger Crystalized in Dark Chocolate bar and roughly chop it up; set it aside for later. Measure out the crystalized ginger and finely chop it up; set it aside for later. Make sure to reserve some chocolate pieces and whole or chopped up pieces of crystalized ginger for the tops of the cookies.
- To a small bowl, add the all-purpose flour, baking soda, and baking powder. Whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, cane sugar and coconut sugar. With a handheld blend, whip the butter and sugars together on medium high speed for 2 to 3 minutes. – it should be creamy and well blended.
- Add the yogurt and vanilla extract to the sugar mixture. Using the handheld mixer, blend for about 1 minute or until all ingredients are well mixed.
- Add the dry ingredients to the wet ingredients. Using the handheld mixer, blend at medium speed until no more flour can be seen. Toss in the roughly chopped chocolate and finely chopped crystalized ginger into the batter and fold them in until well incorporated
- Cover the cookie batter and place it in the refrigerator for 30 minutes to 1 hour. This allows the batter to firm up before baking the cookies. Feel free to leave the batter in the refrigerator up to 24 hours if you choose, the longer the better.
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Each cookie is 3 tablespoons of cookie dough. Scoop a tray of cookies at a time. Return the batter to the refrigerator between batches. Roll each dough ball between your palms to smooth them out and top the cookies with the reserved ginger chocolate chunks and crystalized ginger pieces.
- Bake the cookies for 12 minutes. They will look slightly under cooked in the center, that is ok. Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.
