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.
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.
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.
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!
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.
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.
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.
- 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)
- Preheat oven to 350°F. Line two baking sheets with parchment paper or non stick mats.
- In a medium bowl, sift together, whole wheat pastry flour, arrowroot starch, ginger, cinnamon, and salt. Set aside.
- In a small bowl whisk together ground flaxseed and water. Set aside.
- 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.
- Slowly pour dry ingredients into wet, and mix on low speed until just combined. Do not overmix.
- Shape dough into walnut sized balls, and roll in granulated sugar. Place 2 inches apart on prepared baking sheets, flattening slightly.
- Bake for 9-11 minutes, until edges are just beginning to brown and centers are still soft.
- Allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Top with salted date caramel and melted chocolate (recipes below) if desired.
- 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
- Drain dates, reserving the soaking water.
- 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.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
- Combine chocolate chips and coconut in a double boiler or microwave safe bowl and heat until melted.
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!