Vegan Chocolate Ginger Digestives

Chocolate and Ginger Digestives

Chocolate and Ginger Digestives with a Green Tea

Chocolate Ginger Digestives are yummy delicious. My husband and I worked together for this one. Howard, my husband, loves ginger and is always suggesting that we put it into lots of recipes. On this occasion I decided to listen to his comments (Hee, hee!).  I had already thought about changing my Vegan Digestive recipe to a chocolate one so when my husband suggested ginger as well, I thought why not.

Digestives are a big feature in British culture. The digestive is ranked the most popular for dunking into tea.  Occasionally a digestive will be described as a sweet-meal biscuit. The humble digestive originated in the UK but is popular worldwide. It was first developed in 1939 by two Scottish doctors to aid digestion. The term digestive comes from the belief that they had antacid properties due to use of sodium bicarbonate when they were first developed. The first digestives to be manufactured were by McVities and today they are the best selling biscuit in the UK.

So digestives are popular and nowadays they come in a variety of flavours. In the UK you can buy dark chocolate digestives, milk chocolate digestives, milk chocolate digestive caramels (my husband’s favourite) and plain digestives. Due to the popularity of this biscuit I decided to add a bit more flavour to my recipe and the result was yummy. My little family is now enjoying this variety of biscuit so they are well worth a try.

Makes 14 – 16 biscuits

Equipment needed

Chocolate and Ginger Digestives 4

Chocolate and Ginger Digestives

  • Mixing bowl
  • Scales
  • Mixing spoon
  • Saucepan
  • Tablespoon
  • Teaspoon
  • Baking tray
  • Cooling rack


Dry Ingredients

  • Gluten free oats x 200g
  • Spelt flour x 150g
  • Raw cacao powder x 50g
  • Baking powder x 1 tsp
  • Ground cinnamon x 1 tbsp
  • Ground nutmeg x 1/4 tsp
  • Ground cloves x 1/4 tsp
  • Vanilla powder x 1/4 tsp
  • Ground ginger x 2 tbsp
  • Salt x 1/4 tsp

Wet Ingredients

  • Maple syrup x 125 mls
  • Coconut oil x 125 g
  • Oat milk or brown rice milk x 60 mls


  • Start by mixing all the dry ingredients in the bowl.
  • Next put the maple syrup and coconut oil into the saucepan.
  • Put on a medium heat and stir until they are combined.
  • It should take around 5 – 10 mins.
  • Once the ingredients are combined together, leave to cool.
  • Then finally add the wet ingredients to the dry ones.
  • Mix together and then add in the milk a little at a time until the biscuit mixture sticks together.
    • Note; you may need more or less than 60 mls.
  • Form a large ball and use your hands to do so if you need to.
  • Place the ball in cling film and wrap up.
  • Put the dough in the fridge for at least an hour.
    • By putting dough in the fridge the you make the biscuits really crunchy once they are cooked.
  • Preheat the oven to 180ºC.
  • Then remove the dough from the fridge.
  • Using the extra brown rice flour, roll out the dough.
  • Roll out the dough to about a half centimetre thickness.
  • Use the cutter and make your biscuits.
  • Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
  • Finally place on a cooling rack and leave to cool.
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Chocolate and Ginger Digestives

Vegan Chocolate Ginger Digestives are great with a cup of tea. They are a great go to snack for when the mid morning or afternoon munchies hit you. Plus they make a great present if you can bear to part with them. The biggest bonus of all is they are not stuffed with sugar and salt like the shop-bought biscuits. Delicious for any occasion. However you decide to eat these biscuits, as always, enjoy!