Soft and Chewy Chocolate Gingerbread Cookies (all-purpose, whole wheat and dairy-free options

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 2/3 cup Brown sugar
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/4 tsp Cloves, ground
  • 2/3 cup Cocoa powder, Dutch-process
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 1/4 cup Sugar, granulated or raw
  • 1 2/3 cups Whole wheat flour

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Desserts

  • 3/4 cup Crystallized ginger

Found on texanerin.com

Ingredients

• 1 2/3 cups (208 grams) whole wheat flour, whole spelt 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, melted1 or olive oil or canola oil
• 1/3 cup (117 grams) molasses (blackstrap is fine)
• 1 large egg, room temperature
• 3/4 cup (136 grams) chopped crystallized ginger
• 3/4 cup (128 grams) semi-sweet chocolate chips (use dairy-free chocolate chips), if necessary
• 1/4 - 1/2 cup (50 - 100 grams) granulated or raw sugar for rolling, optional

Directions

• Preheat the oven to 350 °F (175 °C). In a large bowl, mix together the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
• With an electric mixer or stand mixer, beat the sugar, oil, and molasses on medium until well combined. 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 until combined. Fold in the crystallized ginger and chocolate chips.
• Roll the balls in sugar, if using, place on the prepared baking sheet, and flatten the balls slightly with your palm.
• Bake for 10 minutes or until crackly. Cool the cookies on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 5 days.