Soft Baked Gingersnap Cookies, Three Ways [Virtual Vegan Potluck]

Chocolate covered soft baked gingersnap cookie sandwiches

If you’re making your rounds in the virtual vegan potluck, I sure hope you’ve saved room as you near the end of the desserts. You’re in for a real treat here. Soft baked gingersnap cookies, done three ways: naked, chocolate dipped, and caramel covered.

Chocolate covered soft baked gingersnap cookies

Once I start with the gingerbread/gingersnaps/spiced desserts of any sort, I can’t stop until the season’s done. And even then I have a lot of trouble. There’s something so comforting about all those fall flavors wrapped up into a nice little bundle. Or a bowl. Preferably of piping hot oatmeal. Or cookies. The combination of earthy molasses and that ever-alluring blend of spices always keep me coming back for seconds. Or thirds.

Chocolate covered soft baked gingersnap cookies

Now, I may be a bit hypocritical in making soft gingersnap cookies, but as I’ve said before (pumpkin chocolate chip oatmeal cookies, anyone?) I’m much more a fan of the chewy, maybe just barely verging on crispy edges kind of cookie. And so that’s what I made. Soft, pillowy gingersnap cookies, with the perfect blend of sweet and spicy flavors.

Chocolate covered soft baked gingersnap cookie sandwiches

Lemon is a traditional pairing with ginger (see my lemon glazed gingerbread biscotti, which I’ll surely be making again this season), but I decided to go with chocolate. And caramel. Because really, you’re kidding yourself if you claim not to love that combination. That or you’re downright crazy. And if that is the case, get a little crazier, and try these cookies!

Chocolate covered soft baked gingersnap cookies

I made three versions here: naked, chocolate dipped, and finally, spread with a simple salted date caramel, and then dipped in chocolate. For me, version three is the clear winner, but if you’re going for something a bit less decadent, something more like a snack, and less like a full-on dessert, the naked version is perfect for you.

Chocolate covered soft baked gingersnap cookies

I rolled the gingersnaps in a bit of coconut sugar before flattening them out to give them just a bit of crunch. It contrasts perfectly with the soft, chewy cookies. The caramel, if you decide to go there (you should!), adds a great complex flavor from the dates, which melds wonderfully with the molasses, and the final touch, the chocolate - well do I really have to explain? I will anyway. There’s almost nothing better than the smooth, melty goodness of chocolate at first bite. And when it’s covering a perfectly spiced, soft and chewy gingersnap cookie, there is no turning back.

Chocolate covered soft baked gingersnap cookie sandwiches

Get out your mixers and head to the kitchen. With a variation for everyone, you’ll love these cookies whether you’re a gingersnap fan or not. And if you’re not yet, you’ll soon be converted.

Chocolate covered soft baked gingersnap cookies

Soft Baked Gingersnap Cookies, Three Ways!

Yield: 26 Cookies

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons arrowroot starch
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon ground flaxseed
  • 5 tablespoons water
  • 1/2 cup slightly softened coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup granulated sugar for rolling (I used coconut sugar)

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or non stick mats.
  2. In a medium bowl, sift together, whole wheat pastry flour, arrowroot starch, ginger, cinnamon, and salt. Set aside.
  3. In a small bowl whisk together ground flaxseed and water. Set aside.
  4. In the bowl of a stand mixer, or with an electric mixer, beat the coconut oil and brown sugar until lightened in color and fluffy. Pour in the flax mixture, molasses and vanilla extract, and mix until homogenous, scraping down the sides of the bowl as necessary.
  5. Slowly pour dry ingredients into wet, and mix on low speed until just combined. Do not overmix.
  6. Shape dough into walnut sized balls, and roll in granulated sugar. Place 2 inches apart on prepared baking sheets, flattening slightly.
  7. Bake for 9-11 minutes, until edges are just beginning to brown and centers are still soft.
  8. Allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
  9. Top with salted date caramel and melted chocolate (recipes below) if desired.
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Salted Date Caramel

Yield: About 1 and 1/2 cups

Ingredients

  • 1 and 1/2 cups packed pitted dates, soaked in warm water for 15 minutes
  • 2 tablespoons creamy sunflower seed butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Drain dates, reserving the soaking water.
  2. Combine dates, sunflower butter, vanilla extract, and salt in the bowl of a food processor and process until completely smooth, scraping down the sides of the bowl if necessary. Add date soaking water, a tablespoon at a time as necessary, to achieve a smooth consistency.
  3. Store in an airtight container in the refrigerator for up to 2 weeks.
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Chocolate Coating

Ingredients

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Combine chocolate chips and coconut in a double boiler or microwave safe bowl and heat until melted.
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What are your thoughts on holiday flavors? Do you enjoy them at other times of the year, or does your love for them fade with the season? I could eat gingersnaps and pumpkin spiked everything all year long, though I do crave a cool glass of lemonade in the middle of the humid Baltimore summers. And a good slice of fresh watermelon. But I’ll gladly enjoy a mug of hot chocolate the very same day.

Thanks for stopping by my dessert table in the Virtual Vegan Potluck. Don’t forget to check out all of the other great blogs!

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30 Responses to Soft Baked Gingersnap Cookies, Three Ways [Virtual Vegan Potluck]

  1. bankruptvegan 16 November 2013 at 11:49 am #

    YUMMMMM! These look wonderful.

    • Jodye 19 November 2013 at 11:02 pm #

      Thank you!

  2. Poppy 16 November 2013 at 12:50 pm #

    Oh Yum!!!

  3. rebeccajanearmstrong 16 November 2013 at 12:57 pm #

    Oh my goodness all of this sounds utterly fantastic xx

    • Jodye 19 November 2013 at 11:02 pm #

      Thank you, Rebecca! Let me know if you try them!

  4. Allison (Spontaneous Tomato) 16 November 2013 at 2:27 pm #

    Oh my goodness, these look AMAZING. I love the presentation too—how they’re half-dipped in chocolate. My fiancée Paula loves anything ginger-y, especially in cookie form (who wouldn’t!?) so I will definitely bookmark this to make these for her! Thanks for a lovely VVP recipe! :)

    • Jodye 19 November 2013 at 10:59 pm #

      Thank you, Allison. I was so pleased with how they turned out. Please let me know how they turn out if you give them a try. I hope Paula likes them, too!

  5. An Unrefined Vegan 16 November 2013 at 6:56 pm #

    These are so pretty. They remind me of cookies from a really good bakery! Thank you so much for sharing the recipe with us at the Potluck!

    • Jodye 19 November 2013 at 11:00 pm #

      Thank you! I’d love to see them in a bakery someday!

  6. Hannah (BitterSweet) 17 November 2013 at 10:12 pm #

    Ah, gingerbread! Now you’re speaking my language here. The holidays are so early this year that it doesn’t hurt to start planning out the annual cookie plate now. I’m happy to have a good head start with this recipe up my sleeve. Thanks for sharing!

    • Jodye 19 November 2013 at 11:01 pm #

      Thanks, Hannah. I’m planning to make these again for the holidays - they didn’t last long!

  7. vixbakes 18 November 2013 at 5:58 pm #

    These gingersnaps look gorgeous! Definitely making them for Christmas. Thanks for sharing!

    • Jodye 19 November 2013 at 11:01 pm #

      Thanks, let me know how they turn out!

  8. Joanne 19 November 2013 at 8:34 am #

    Gingersnaps are one of my favorite fall cookies on their own…and then you went and smothered them in chocolate! Big yum.

    • Jodye 19 November 2013 at 11:02 pm #

      You know I couldn’t help myself, and yes, gingersnaps are the best. I can’t stop with the ginger.

  9. lizziefit 19 November 2013 at 8:57 pm #

    I’ll take one chocolate dipped, please :)

    • Jodye 22 November 2013 at 4:22 pm #

      Sending one your way ;-) !

  10. Maggie Muggins 20 November 2013 at 10:14 am #

    These look delicious! I’ll admit that those chocolate dipped ones wouldn’t last long in my house. Ginger cookies are one of my favourites during the holidays, thanks for sharing!

    • Jodye 22 November 2013 at 4:24 pm #

      Thanks, Maggie! Yes, they went pretty quickly in my house, too. Please let me know how they are if you try them!

  11. Jordan 22 November 2013 at 10:52 am #

    Oh yum!! Do you dip the individual cookie in the caramel and then the chocolate? Or layer caramel between two cookies? Can’t wait to try these!

    • Jodye 22 November 2013 at 4:33 pm #

      Hi Jordan! I did a mixture of those things - I made some cookies into caramel sandwiches, and others I just spread the caramel over top and then them dipped in chocolate. Whichever way you choose will be equally wonderful.

  12. gigiveganville 23 November 2013 at 1:11 pm #

    give me anything gingery or molassesy and I am one happy and contented vegan.

  13. Laura 24 November 2013 at 10:51 pm #

    Each way sounds delicious!

  14. sweetveg 25 November 2013 at 3:19 pm #

    I love your salted date caramel! And gingersnaps are always a favorite. These look super yummy!

  15. Herbivore Triathlete 30 November 2013 at 9:44 pm #

    These look wonderful Jodye! Happy VVP!

  16. Keely (@Gormandize_AK) 1 December 2013 at 7:58 pm #

    These look so yummy!

  17. Susmitha - Veganosaurus 3 December 2013 at 12:31 am #

    These look so yummy and so creative with those delicious coatings! I couldn’t help but vote for you in the desserts category of VVP. :)

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