If you are looking for a soft gingerbread cookie with a hint of chocolate, then look no further. These cute little guys maintain their softness (thanks to coconut oil), and they pack a big ginger and cinnamon punch. Enjoy one, or more than likely two, with some hot chocolate for a perfect treat!
hope these make your belly smile…
Adapted from My Whole Food Life
Ingredients
2 1/4 c. white whole wheat flour
1 – 1+1/2 t. ginger (depending ginger flavor)
1+ ½ t. ground cinnamon
1 t. baking soda
1 t. baking powder
1/4 t. ground nutmeg
1/2 t. sea salt
1 t. organic vanilla extract
1/3 c. 100% pure maple syrup
1 free range, organic egg (optional: flax egg replacement)
1/4 c. coconut oil (warmed in microwave to soften, but not liquefied)
1/4 c. unsulfured molasses
½ clean chocolate bar, chopped into chunks (I like Liberty Chocolate)
Directions: Preheat oven to 350 degrees. Combine dry ingredients in a small bowl. Combine and whisk wet ingredients until coconut oil is pea size or smaller. Add roughly 1/3 of the dry ingredients to the wet ingredients and mix with a spatula. Repeat until dry ingredients are combined into the wet. Top with chocolate chunks. Dough will be too dry to mix in chocolate using spatula. With your hands, work the chocolate into the dough just until the dough becomes shiny (warmth of your hands will begin to melt the coconut oil resulting in a shiny surface and provide additional moisture). Roll out the dough on a lightly floured surface (or between two sheets of parchment paper) to 1/4 – 3/8 inch thickness. Cut out cookie shapes and bake for 10-12 minutes until edges begin to brown ever so slightly. Do not over bake. Gingerbread men will still be soft in their belly regions when done.
Note: I bake them on a baking stone. If using a baking sheet, they may require less baking time.
Confession: for the pictured gingerbread cookies, I forgot to stir in the chocolate. I improvised by pressing chunks into them as if to create chocolate buttons 😏
Dry Ingredients
2 1/4 c. white whole wheat flour
1 – 1+1/2 t. ginger (depending ginger flavor)
1+ ½ t. ground cinnamon
1 t. baking soda
1 t. baking powder
1/4 t. ground nutmeg
1/2 t. sea salt
Wet Ingredients
1 t. organic vanilla extract
1/3 c. 100% pure maple syrup
1 free range, organic egg (optional: flax egg replacement)
1/4 c. coconut oil (warmed in microwave to soften, but not liquefied)
1/4 c. unsulfured molasses
½ clean chocolate bar, chopped into chunks (I like Liberty Chocolate)
Directions: Preheat oven to 350 degrees. Combine dry ingredients in a small bowl. Combine and whisk wet ingredients until coconut oil is pea size or smaller. Add roughly 1/3 of the dry ingredients to the wet ingredients and mix with a spatula. Repeat until dry ingredients are combined into the wet. Top with chocolate chunks. Dough will be too dry to mix in chocolate using spatula. With your hands, work the chocolate into the dough just until the dough becomes shiny (warmth of your hands will begin to melt the coconut oil resulting in a shiny surface and provide additional moisture). Roll out the dough on a lightly floured surface (or between two sheets of parchment paper) to 1/4 – 3/8 inch thickness. Cut out cookie shapes and bake for 10-12 minutes until edges begin to brown ever so slightly. Do not over bake. Gingerbread men will still be soft in their belly regions when done.
Note: I bake them on a baking stone. If using a baking sheet, they may require less baking time.
Confession: for the pictured gingerbread cookies, I forgot to stir in the chocolate. I improvised by pressing chunks into them as if to create chocolate buttons 😏
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