Description
Delight in rich, soft Chocolate Gingerbread Cookies made with warm spices and plant-based ingredients for a perfect festive treat to enjoy anytime. This recipe combines the deep flavors of cocoa with traditional gingerbread spices, resulting in comforting, indulgent cookies with a soft and chewy texture. Ideal for holiday celebrations or a cozy snack any day of the year.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup natural cocoa powder
- 3/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon natural gelling agent
Wet Ingredients
- 1/2 cup plant-based butter, softened
- 1/4 cup molasses (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/4 cup plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract (natural)
Instructions
- Prepare the Wet Ingredients: Begin by creaming the plant-based butter with the brown sugar until light and fluffy. Next, stir in the molasses (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, plant-based milk, and vanilla extract (natural) until you have a smooth, rich mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, natural cocoa powder, ground ginger, cinnamon, cloves, baking soda, and natural gelling agent. This blend of spices and leavening agents sets the foundation for each cookie’s delicious flavor and texture.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing. The dough should be soft but not sticky, ready to chill for better handling.
- Chill the Dough: Cover the dough with reusable wrap and refrigerate for at least one hour. This rest period helps the spices meld and the dough firm up for easier rolling and shaping.
- Shape and Bake: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into festive shapes or classic rounds and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until edges are set but centers remain soft.
- Cool and Enjoy: Let cookies cool on a wire rack to finish setting. Once cooled, you can decorate with plant-based frosting (natural) or enjoy them plain for the fullest flavor experience.
Notes
- Measure flour using the spoon-and-level method to avoid dry, crumbly cookies.
- Chill the dough for at least one hour for easier handling and better flavor development.
- Don’t overbake; remove cookies while soft-centered to maintain tender, chewy texture.
- Use natural gelling agent sparingly to keep chewiness without heaviness.
- Customize spices to your liking by adjusting cinnamon or ginger for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Chocolate Gingerbread Cookies, plant-based cookies, vegan gingerbread, soft cookies, festive cookies, chewy chocolate cookies
