Chocolate Gingerbread Cookies (vegan option)
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.