Chewy Chocolate Gingerbread Cookies

Name: Chewy Chocolate Gingerbread Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Ingredients: 1.5 cup whole wheat pastry flour (or substitute all-purpose flour); 1 tbsp Cocoa Powder; 1 tbsp Ground Ginger; 1.5 tsp Ground Cinnamon; 0.25 tsp Ground Nutmeg; 0 pinch Ground Cloves; 8 tbsp vegan butter, such as Earth Balance, 1 stick; 0.5 cup Brown Sugar, packed; 0.25 cup unsulfured molasses; 2 tbsp non-dairy milk; 1 tsp Baking Soda (Sodium bicarbonate); 0.667 cup vegan chocolate chips; 0.25 cup Sugar, for coating

Crisp and sugar-coated on the outside. Chewy and chocolatey on the inside. Make these vegan Chewy Chocolate Gingerbread Cookies your new holiday favorite!

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Prep10 min

Cook10 min

Total20 min

Servings1

Difficultyeasy

VeganVegetarianDessert

Ingredients

1.5 cupwhole wheat pastry flour (or substitute all-purpose flour)
1 tbspCocoa Powder
1 tbspGround Ginger
1.5 tspGround Cinnamon
0.25 tspGround Nutmeg
0 pinchGround Cloves
8 tbspvegan butter, such as Earth Balance, 1 stick
0.5 cupBrown Sugar, packed
0.25 cupunsulfured molasses
2 tbspnon-dairy milk
1 tspBaking Soda (Sodium bicarbonate)
⅔ cupvegan chocolate chips
0.25 cupSugar, for coating

Instructions

1
Preheat the oven to 325°F.
2
Line two baking trays with parchment paper or silicone baking mats.
3
In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, and cloves.
4
In another medium bowl, use an electric mixer to beat together the vegan butter and brown sugar until light and fluffy.
5
Add the molasses and non-dairy milk, and beat until well-incorporated.
6
Dissolve the baking soda in 1 tablespoon hot water, then add to the bowl and mix well.
7
Add half the dry ingredients and mix together on low speed until well-incorporated.
8
Add the remaining flour mixture, then use a spatula to mix the batter until there’s no flour visible.
9
Fold in the chocolate chips. The dough will be sticky, but not overly wet.
10
Using a measuring spoon or a small scoop, portion out generous tablespoon-sized balls of dough, roll between your hands to smooth them, and then roll the each ball of dough in the sugar.
11
Place the sugar-coated cookies on the prepared baking sheets, leaving at least two inches between cookies, and flatten them slightly with your hands.
12
Bake for 8 to 10 minutes, until barely set and lightly cracked on the surface. These cookies firm up when they cool, so aim for a slightly undercooked texture. Allow to cool for a few minutes on the baking tray, then transfer to a cooling rack to cool completely.