Post Views: 2,154

Adapted from Martha Stewart Living Magazine.

Some recipes stay with you for years, quietly earning their place in your holiday baking rotation and these chewy chocolate gingerbread cookies are one of those recipes for me. Adapted from a recipe originally published in Martha Stewart Living’s magazine, I’ve been making some version of these ever since they first appeared in print around 1997.

The original recipe was easy to make vegan as it never contained eggs, but I made some thoughtful tweaks over time as I learned more about vegan baking. Not to reinvent the cookie necessarily, but to improve texture, deepen flavor, and better suit vegan ingredients. The result is a soft-centered, warmly spiced cookie with rich cocoa notes and just enough structure to hold its shape, batch after batch.

Why My Version Works

These changes to the original recipe are subtle, but each one serves a purpose, particularly when working with vegan butter and molasses-based doughs.

Slightly More Cocoa Powder

Increasing the cocoa powder deepens the chocolate flavor so it doesn’t get overshadowed by molasses and spice. The cookie still tastes like gingerbread, but with a richer, more balanced cocoa presence.

Added Vanilla Extract

The original recipe omits vanilla, but I felt a small amount would help round out the flavors and tie the chocolate and spices together and I feel it does.

Salt for Balance

A pinch of salt sharpens the spice blend and keeps the sweetness from feeling heavy which is especially important in molasses-forward cookies.

Adjusted Sugar and Flour

I added a bit more brown sugar to help boost moisture, and also a small amount of granulated sugar to help control spread and create lightly crisp edges. I also upped the flour by 1/4 cup for better structure and chew.

A Touch of Neutral Oil

Vegan butter contains more water than dairy butter and can cause a bake to be drier. Adding a small amount of neutral oil improves softness and gives the cookies a better texture even a day or two after baking.

No Boiling Water Step

While the original recipe uses boiling water to activate the baking soda, molasses already provides both moisture and acidity. Skipping this step keeps the cookies thicker, chewier, and less cake-like.

Optional Espresso Powder

A small pinch enhances the cocoa flavor without adding any coffee taste. Completely optional, but a nice depth boost if you enjoy richer chocolate notes.

Chocolate Chips

I chose to use chocolate chips rather than a cut up chocolate bar that the original recipe calls for as they’re easier to find and use. I prefer mini chocolate chips but they can be harder to find. If you want a less sweet cookie use bittersweet chips or ones with 70%+ cacao content. If you like sweeter, then use standard semisweet chips. Sometimes a little bit of each is the best of both worlds and I often do this.

Some festive options:

Orange Zest: Add 1 to 1½ teaspoons finely grated orange zest to the dough for a subtle brightness that pairs beautifully with chocolate and ginger.
Optional Chocolate Dip: If you want a more festive finish, these cookies are sturdy enough to be dipped halfway into melted vegan white or dark chocolate and finished with vegan sprinkles (looks for brands that don’t use confectioners glaze). Let the chocolate set completely though before storing.

These chocolate gingerbread cookies are a reminder that great recipes don’t always need reinvention, they sometimes they just need time, familiarity, and a few thoughtful adjustments. Deeply spiced, chewy, and endlessly versatile, they’re just as welcome on a simple holiday cookie tray as they are dressed up with seasonal variations. If you’re looking for a dependable chewy vegan gingerbread cookie bursting with chocolate that delivers on flavor and texture year after year, this is one worth holding onto. Please rate and review if you try them!

While I’ve made several adjustments over the years, particularly to improve texture and performance with vegan ingredients, the foundation of this cookie recipe clearly traces back to the original version published in Martha Stewart Living. Out of respect for that original work and its influence on my baking, I’ve chosen to credit it as an adaptation rather than present it as entirely my own.

This recipe is adapted from a chocolate gingerbread cookie originally published in Martha Stewart Living magazine.

Chewy Vegan Chocolate Gingerbread Cookies

Recipe by Kreg Sterns

5.0 from 4 votes

Course: Desserts, Easy Eats, Holiday, Popular, RecipesCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Chewy vegan chocolate gingerbread cookies adapted from a classic Martha Stewart Living recipe, featuring rich cocoa, warm spices, and a soft, chewy center.

Cook Mode

Keep the screen of your device on

Ingredients

Dry Ingredients
1 3/4 cups unbleached all-purpose flour
2 tablespoons Dutch-process cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon espresso powder (optional but recommended)
1/2 cup mini or regular vegan chocolate chips
Wet Ingredients
1/2 cup vegan butter, room temperature (stick style preferred)
2 tablespoons neutral oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar (light or dark)
2 tablespoons granulated sugar
1 tablespoon finely grated fresh ginger
1/3 cup unsulfured molasses
Sugar to roll in
1/2 cup granulated sugar for rolling

Directions

Whisk dry ingredients in a medium bowl. Set aside.
In a large bowl using a hand or stand mixer, cream vegan butter, oil, and sugars until smooth and glossy (about 1–2 minutes).
Mix in molasses, fresh ginger, and vanilla until fully incorporated scraping down the sides of the bowl at least once during mixing.
Add dry ingredients and chocolate chips and mix just until combined. Dough will be soft but scoopable. Chill for at least an hour or preferably overnight. This is an important step for chewiness and shape.
Preheat oven to 350°F (175°C). Line baking sheets with parchment, baking spray or silicone mats.
Scoop 1 1/2-2 tablespoon portions (I like using a retractable ice cream scoop), roll into balls, and then roll in sugar. Place on baking sheet about 2 inches apart as they will spread somewhat.
Bake 9–12 minutes, until puffed with crackled tops but still soft in the center. All ovens vary and these are best a little underbaked than over so watch carefully.
Let cool on the pan 5 minutes, then transfer to a rack to cool completely.
Store baked cookies in an airtight container at room temperature for up to 4 days. They tend to get even chewier after the first day. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving. If you’ve added a chocolate dip, let the chocolate set completely before storing and keep layers separated with parchment paper.

Recipe Video

Notes

Make sure to use unsulfured molasses like Grandma’s brand.
I prefer stick butter like Earth Balance and Country Crock brands.
I like mini chocolate chips in these but they can be harder to find so feel free use regular bittersweet or semisweet chips (or a combo).
Dipping is options but a festive holiday touch. I prefer Enjoy Life white chocolate chips but you could use dark chocolate too if you want them less sweet.
I’ve not tested this with a gluten free 1:1 flour mix but I’m sure it would work fine.
These are best a little underbaked so they stay chewy and delicious. I usually bake and test one cookie first so I’ll know how many minutes the rest will take. Every oven varies and convection bakes quicker than regular ovens.