Recipe + Photos by Vegan.org

There’s something magical about the mix of chocolate and spice.

Especially when it comes to holiday baking or cozy afternoon treats. These Chewy Chocolate Ginger Cookies combine the richness of cocoa and dark chocolate with the warming kick of ginger, cinnamon, and nutmeg. The result is a cookie that’s perfectly soft in the center, slightly crisp on the edges, and full of bold, comforting flavor.

This recipe brings together everything you love about homemade cookies without the dairy or eggs. The molasses adds a deep caramel sweetness while the grated fresh ginger brightens every bite. It’s a vegan cookie that feels familiar and indulgent but still kind to animals and the planet.

Serve them with a cup of tea, gift them to friends, or keep a stash ready for when you need a little chocolate-spice pick-me-up. These cookies freeze beautifully and taste even better the next day as the flavors meld together.

Why You’ll Love This Recipe

• Rich and chewy texture – Perfectly soft inside with just the right amount of crispness on the edges.
• Balanced spice and sweetness – Ground and fresh ginger pair with molasses and chocolate for deep, cozy flavor.
• Simple ingredients – Everything you need is easy to find in a standard vegan pantry.
• Dairy- and egg-free – 100% plant-based, made with vegan margarine and dairy-free chocolate chips.
• Make-ahead friendly – The dough chills well and bakes beautifully straight from the fridge or freezer.

Chewy Chocolate Ginger Cookies

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• Author: Vegan.org
• Total Time: 2 hours 30 minutes
• Yield: 18 Cookies 1x
• Diet: Vegan

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Description

There’s something magical about the mix of chocolate and spice.

Especially when it comes to holiday baking or cozy afternoon treats. These Chewy Chocolate Ginger Cookies combine the richness of cocoa and dark chocolate with the warming kick of ginger, cinnamon, and nutmeg. The result is a cookie that’s perfectly soft in the center, slightly crisp on the edges, and full of bold, comforting flavor.

This recipe brings together everything you love about homemade cookies without the dairy or eggs. The molasses adds a deep caramel sweetness while the grated fresh ginger brightens every bite. It’s a vegan cookie that feels familiar and indulgent but still kind to animals and the planet.

Serve them with a cup of tea, gift them to friends, or keep a stash ready for when you need a little chocolate-spice pick-me-up. These cookies freeze beautifully and taste even better the next day as the flavors meld together.

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Ingredients

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• 1/2 bag Dairy-Free chocolate chips
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon cocoa powder
• 1 stick margarine
• 1 tablespoon grated ginger
• 1/2 cup packed dark-brown sugar
• 1/2 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

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Instructions

1. Mix together the flour, ground ginger, cinnamon, nutmeg and cocoa powder.
2. In a second bowl, blend butter and grated ginger with an electric mixer until fluffy. Blend in the brown sugar and then blend in the molasses.
3. Dissolve the baking soda in 1-1/2 teaspoons of boiling water in a small bowl and add to the wet mix. Beat in half of the dry mixture until combined and then beat in the other half until all is well combined. Hand mix in the chocolate chips.
4. Pat this all down flat on wax paper and refrigerate for about 2 hours.
5. Heat oven to 325° F. Hand roll dough into 1-inch balls and roll in the 1/4 cup granulated sugar to coat. Place on baking sheet and bake 10 to 12 minutes or until the surface cracks. Cool for 5 minutes and enjoy!

Notes

For extra spice, add a pinch of cayenne or increase the fresh ginger slightly.

Let the dough rest overnight for even deeper flavor.

Try sprinkling a bit of flaky salt on top before baking for a sweet-salty twist.

*Nutrition info is approximate

• Prep Time: 15 minutes + 2 hours to chill dough
• Cook Time: 12 minutes
• Category: Cookies, Dessert
• Method: Baking
• Cuisine: American, Vegan

Nutrition

• Serving Size: Per Cookie (about 18 total)*
• Calories: 150kcal
• Sugar: 12g
• Sodium: 95mg
• Fat: 6g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg