Chewy Chocolate Gingerbread Cookies
Crisp and sugar-coated on the outside. Chewy and chocolatey on the inside. Make these vegan Chewy Chocolate Gingerbread Cookies your new holiday favorite!
Vegan
Ingredients
- 1 1/2 cups whole wheat pastry flour (or substitute all-purpose flour)
- 1 tablespoon cocoa powder
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 8 tablespoons (1 stick) vegan butter, such as Earth Balance
- 1/2 cup brown sugar, packed
- 1/4 cup unsulfured molasses
- 2 tablespoons non-dairy milk
- 1 teaspoon baking soda
- 2/3 cup vegan chocolate chips
- 1/4 cup sugar, for coating
Instructions
- Preheat the oven to 325°F.
- Line two baking trays with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, and cloves.
- In another medium bowl, use an electric mixer to beat together the vegan butter and brown sugar until light and fluffy.
- Add the molasses and non-dairy milk, and beat until well-incorporated.
- Dissolve the baking soda in 1 tablespoon hot water, then add to the bowl and mix well.
- Add half the dry ingredients and mix together on low speed until well-incorporated.
- Add the remaining flour mixture, then use a spatula to mix the batter until there’s no flour visible.
- Fold in the chocolate chips. The dough will be sticky, but not overly wet.
- 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.
- Place the sugar-coated cookies on the prepared baking sheets, leaving at least two inches between cookies, and flatten them slightly with your hands.
- 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.
