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two chocolate gingerbread cookies on white parchment paper
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Chocolate Gingerbread Cookies (vegan option)

Course Dessert
Cuisine American
Keyword chocolate gingerbread
Prep Time 20 minutes
Cook Time 10 minutes

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
  • 1/4 - 1/2 cup (50-100 grams) granulated or raw sugar for rolling, optional

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 each cookie into a 1 3/4-inch ball and flatten them slightly with your fingers.
  • Press each side of the cookie in sugar, which has been mixed with the orange zest, if using, and place them on a Silpat or a cookie sheet with parchment paper.
  • Bake for 10 minutes. As soon as they’re crackly, I take them out. If they’re not crackly, they’re not ready.
  • Cool the cookies on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
  • Keep in an airtight container for up to 5 days. They freeze great.

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.