Chocolate Gingerbread Cookies

These chocolate gingerbread cookies are unbelievably soft and chewy! They have the perfect chocolate twist to an already wonderful holiday cookie. They can be made with all-purpose or whole wheat flour, and they’re also naturally dairy-free with a vegan option.

I adapted today’s recipe from my adaptation of Ina Garten’s Ginger Cookies. I used less sugar, made them whole grain, and used olive oil instead of canola oil.

They are, hands down, my favorite ginger cookie. In this chocolate version, I used refined coconut oil (but you can use olive oil if you prefer), added cocoa powder for part of the flour, and added chocolate chunks.

If you love gingerbread cookies and chocolate, then mixing the two together makes an extra special treat.

Ingredients

Here you can see what you’ll need to make these cookies.

Instead of a regular egg, you can alternatively use a chia egg.

How to make them

Just your basic cookie recipe here. I’ll let the pictures do the talking. 🙂

Recipe notes

I used refined coconut oil, which has no coconut taste. If you use unrefined coconut oil, these will likely have a slight coconut taste.

For a vegan option, you can make a chia egg. Just mix together 1 tablespoon ground chia seeds + 3 tablespoons water until goopy like an egg.

I used crystallized ginger and chocolate chunks in these chocolate gingerbread cookies, but you could leave out the ginger if you want. Or even the chocolate.

By the way, I tried using this same concept (using some cocoa powder in place of some of the flour) for my Grain-free Chewy Ginger Cookies, but those came out inedible.

With the holidays around the corner, there are so many options for holiday treats! But these chocolate gingerbread cookies satisfy both chocolate and gingerbread lovers, all in one delectable cookie.

Other holiday cookies

These cookies make great gifts for neighbors and friends. Here are some of my favorites for the season.

• These Chewy Whole Wheat Chocolate Cookies have a crackly top that stay soft and chewy for at least a week. 
• I love tossing in a few old-fashioned favorites into my cookie tins. These Oatmeal Cookies without Butter are perfect for those wanting a little bit more of a healthy option. They can be made with regular flour, gluten-free or whole wheat, and they’re naturally dairy-free with a vegan option.
• These Italian Almond Cookies are the best! They’re easy to make, yet elegant, and they just taste like the holidays. They’re naturally grain-free, gluten-free and dairy-free.
• If you love meringue, you should try these Peppermint Meringues! They’re perfect treats for the season.
• These Peppermint Chocolate Puddle Cookies are a perfect blend of a chocolate cookie with peppermint candy flakes! They are naturally gluten, grain and dairy-free, but you’d never notice because they’re truly decadent, fudgy and gooey on the inside with a crisp and crackly top!

If you make these Chocolate Gingerbread Cookies, please be sure to let me know! Just leave a comment below or share a pic on social media! Just tag #fooddoodlesrecipes so I can easily find it! Thanks. 🙂

5 from 38 votes

Chocolate Gingerbread Cookies (vegan option)

Course Dessert

Cuisine American

Print Recipe

Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

  

• 1 2/3 cups (208 grams) whole wheat flour or all-purpose flour
• 2/3 cup (77 grams) Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2/3 cup (133 grams) brown sugar, raw sugar, or coconut sugar
• 1/4 cup (56 grams) coconut oil*, melted or olive oil or canola oil
• 1/3 cup (117 grams) light molasses
• 1 large egg (50 grams, out of shell egg), room temperature or 1 chia egg for vegan**
• 3/4 cup (136 grams) chopped crystallized ginger
• 3/4 cup (128 grams) semi-sweet chocolate chips (use vegan chocolate chips), if necessary
• 3-4 tablespoons coarse sugar for rolling the dough balls in

Instructions

• Preheat the oven to 350 °F (175 °C).
• In a large bowl, mix the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Set aside.
• With an electric mixer, beat the sugar, oil, and molasses at medium speed for 1 minute.
• Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute.
• Slowly add the dry ingredients and mix on medium for 2 minutes.
• Add the crystallized ginger and chocolate chips, and mix until combined.
• Roll the dough into twelve 71-gram balls, roll in sugar and place 3" apart on the prepared baking sheet.
• Flatten the balls slightly with your palm.
• Bake for 10-12 minutes or until the tops have crackled.. Let the cookies cool for 2 minutes on the baking sheet and then remove to a wire rack to cool completely.
• Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen (dough and baked cookies) for up to 3 months.

Notes

* I used refined coconut oil, which has no coconut taste. If you use unrefined coconut oil, these will likely have a slight coconut taste.

** To make a chia egg, mix together 1 tablespoon ground chia seeds + 3 tablespoons water until goopy like an egg.

Tried this recipe?Tag me today! Mention @easywholesome or tag #easywholesome!