Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Chewy Chocolate Gingerbread Cookies

By Chef Sara

Image Credit: Alexandra Shytsman

This recipe, along with other delicious recipes, is featured in our cookbook, Compassionate Cuisine: 125 Plant-Based Recipes From Our Vegan Kitchen.

These delicious Chewy Chocolate Gingerbread Cookies were adapted from a favorite recipe by Martha Stewart. I'll never forget the first time I baked the original recipe for those cookies when I was a college student in Athens, Ohio. My apartment smelled like rich, warming spices for days afterward - and the cookies blew me away! My young palate had never experienced anything quite so sublime. The slightly crisp, sugar-coated exterior contrasted wonderfully with the chewy interior. The chocolate chips were gooey and delicious, and the molasses balanced out the cookies' sweetness with just a hint of bitterness.

This is a vegan take on those excellent cookies. Vegan butter stands in for dairy butter and non-dairy milk keeps the cookies super-chewy and scrumptious. I prefer quite a lot of ground ginger here, especially around the holidays, but feel free to cut back by a teaspoon or so if you're not a huge ginger fan.

When baking these cookies, the trick is to bake them just long enough so they're mostly set. When they first come out of the oven, they might appear under-baked, but don't worry. They'll continue to cook even as they cool. To achieve that perfect chewy texture that lasts for days, these cookies need only 8 to 10 minutes at a relatively low temperature. If you're unsure about the perfect timing, let your eyes be your guide: the cookies are finished the moment cracks appear on the surface.

Ingredients

 1 ½ whole wheat pastry flour (or substitute all-purpose flour)
 1 tablespoon cocoa powder
 1 tablespoon ground ginger
 1 ½ teaspoons ground cinnamon
 ¼ teaspoon ground nutmeg
 Pinch of ground cloves
 8 tablespoons (1 stick) vegan butter, such as Earth Balance
 ½ cup brown sugar, packed
 ¼ cup unsulfured molasses
 2 tablespoons non-dairy milk
 1 teaspoon baking soda
  cup vegan chocolate chips
 ¼ cup sugar, for coating

Directions

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.

Chewy Chocolate Gingerbread Cookies

Chewy Chocolate Gingerbread Cookies

DifficultyEasyCook Time10 mins
YIELDS
Makes 2 dozen cookies

CHewy Chocolate Gingerbread cookies
INGREDIENTS

 1 ½ whole wheat pastry flour (or substitute all-purpose flour)
 1 tablespoon cocoa powder
 1 tablespoon ground ginger
 1 ½ teaspoons ground cinnamon
 ¼ teaspoon ground nutmeg
 Pinch of ground cloves
 8 tablespoons (1 stick) vegan butter, such as Earth Balance
 ½ cup brown sugar, packed
 ¼ cup unsulfured molasses
 2 tablespoons non-dairy milk
 1 teaspoon baking soda
  cup vegan chocolate chips
 ¼ cup sugar, for coating

DIRECTIONS

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.

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