HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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These delicious gluten-free, vegan Oatmeal Gingerbread Thumbprint Cookies with White Chocolate Nog Ganache might be my new favorite Christmas cookies! They’re easy to make and combine my two favorite holiday flavors- gingerbread and eggnog!
Every year at Christmas, my parents would make a variety of cookies from recipes that have been passed down through the generations- one of my favorite holiday traditions. Thumbprint cookies were among one of my favorites of the bunch. Although we would normally just place different flavored jams in the center of our thumbprint cookies, when I created my Turtle Thumbprint Cookies for my baking book, The Beginner’s Guide to Gluten-Free Vegan Baking I started thinking outside the box and creating different flavors of my favorite holiday cookie.
These Oatmeal Gingerbread Thumbprint Cookies with White Chocolate Nog Ganache are made with simple ingredients, despite how fancy they might sound 😉
The oatmeal gingerbread cookies are made with vegan butter, brown sugar replacement (like Swerve), light brown sugar or coconut sugar, molasses, oat flour, baking soda, salt, plant milk, gluten-free quick oats, and gingerbread spices- ginger, cinnamon, and nutmeg.
Simply beat together the butter, sugar, and molasses. In a separate bowl whisk together the oat flour, baking soda, salt, and spices- then slowly add it to the butter mixture and beat until well combined. You can do this with a stand mixer or hand blender. Turn the mixer off and the gently fold in the oats and plant milk.
Scoop 1 heaping tablespoon of cookie batter into your hand and roll into a ball, place them 2 inches apart on an increased baking sheet and press down the center of each cookie with your thumb or the back of a round teaspoon. Bake at 350 degrees F for 10-12 minutes. If you like softer cookies bake for 10, if you like a tad bit more of a crispy cookie bake for 11-12 minutes. Remove from the oven and let them cook completely. You may need to gently press down the center again after baking to ensure the well is deep enough to fill with the white chocolate nog ganache.
Traditionally ganache is made with cocoa chocolate, but I wanted the centers of these thumbprint cookies to compliment the gingerbread flavor of the oatmeal cookies and wow, wow, wow! It wasn’t until recently that I found a great vegan white chocolate made by Enjoy Life Foods that I could start experimenting with alllll things white chocolate!
All you need to make this white chocolate eggnog ganache is diary-free white chocolate chips (again, I used the Enjoy Life brand), coconut oil, nutmeg, and plant milk! Simply place the white chocolate chips in a glass measuring cup or bowl with 1 teaspoon of coconut oil and melt in the microwave for 35-40 seconds. Stir to ensure all of the chocolate chips are melted then stir in the nutmeg and 1 and 1/2 tablespoons of plant milk and stir well until it’s smooth and creamy and starts to thicken. The ganache will thicken more as it cools. Then spoon some into the centers of the gingerbread oatmeal cookies and let it set! Boom, done!
I tried making the ganache in a saucepan and it didn’t work that well and it took a LOT longer, so the microwave was the way to go for this one.
Eggnog is one of those love it or hate it things I feel like… I am not sure who doesn’t love a good spiked eggnog around the holidays… anyone else think of National Lampoon’s Christmas Vacation?! bahaha!! But you could also try to encorporate the nog into one of these recipes:
Let me know how you like these Oatmeal Gingerbread Thumbprint Cookies with White Chocolate Nog Ganache down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this delicious Christmas cookie recipe! Tag me on Instagram, Facebook, or save for later on Pinterest!
*Keep any leftover ganache stored in an airtight container on your counter for up to 3 days.