Oatmeal Gingerbread Thumbprint Cookies with White Chocolate Nog Ganache
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
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.
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:
Vegan Caramel Eggnog Chia Pudding
Holiday Nog Protein Pancakes
Eggnog Overnight Oats
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!
Oatmeal Gingerbread Thumbprint Cookies with White Chocolate Nog Ganache
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!
Ingredients
White Chocolate Nog Ganache
- 3/4 cup dairy-free white chocolate chips (I used Enjoy Life brand- mini chips)
- 1 teaspoon coconut oil
- 1/2 teaspoon nutmeg
- 1 ½ tablespoons plant milk of choice
Oatmeal Gingerbread Thumbprint Cookies
- 1/2 cup vegan/plant butter, softened
- 1/2 cup brown sugar/ brown sugar replacement or coconut sugar
- 2 tablespoons molasses
- 1 ¼ cup oat flour
- 1/2 teaspoon nutmeg
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons plant milk of choice
- 1 cup gluten-free quick oats
Instructions
- Preheat the oven to 350 degrees F. Beat the butter until smooth, then add the sugar and molasses, beat until well combined. In a separate bowl combine the oat flour, nutmeg, ginger, cinnamon, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn the beater/mixer off, and stir in the plant milk and quick oats. Using a #40 cookie scoop (or a heaping tablespoon) scoop the cookie dough and then roll them into balls. Place them two inches apart on an ungreased baking sheet.
- Next, press down in the center of each cookie with your thumb or the back of a measuring spoon and bake for 10-12 minutes, 10 minutes if you like softer cookies, 12 if you like a bit crunchier of a cookie. Remove from the oven and let them cool. You may need to gently press the center down again with the back of a measuring spoon to ensure the well is deep enough to fill.
- While the cookies are cooling, make the white chocolate nog ganache. 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! Store in an airtight container on your counter for up to 3 days.
Notes
*Keep any leftover ganache stored in an airtight container on your counter for up to 3 days.
