Gingerbread cookies = holiday yum. Chocolate gingerbread cookies = crazy rich, dark chocolate holiday yum! These are nicely spiced gingerbread cookies most anyone would love, but that little kick of chocolate makes their flavor that much more intense and inviting – it’s hard to eat just one of these, I can tell you. And that’s not a bad thing, cause we’re swapping butter for olive oil, trimming the sugar and adding a blast of whole wheat flour. They’re cholesterol free, lower fat and a good deal healthier than your average holiday cookie. If you’re going to indulge in some holiday cookie frolics, these are worth every soft, spicy, chocolate-spiked bite.
As a bonus round, these are vegan, and as a double bonus round, a batch of them makes a thoughtful, fancy, delicious and inexpensive last-minute gift. I’m excited to be gifting some of these because they’re so pretty and unique and just plain good.
Soft Chocolate Gingerbread Cookies
makes about 26 cookies
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/4 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 heaping Tbs Dutch-process or dark blend cocoa (I use Hershey’s Special Dark cocoa)
1/4 cup + 2 Tbs olive oil
1/2 cup molasses
1/3 cup light brown sugar, packed
1/3 cup unsweetened applesauce
1/2 cup semi-sweet chocolate chips (use dairy-free to keep it vegan)
1. Heat the oven to 325° and line two cookie sheets with parchment paper. Combine the dry ingredients in a medium bowl and whisk them together.
2. In a larger bowl, beat the wet ingredients together with an electric mixer. Beat in the dry ingredients. Stir in the chocolate chips.
3. Drop the dough by rounded tablespoons on the cookie sheets. Shoot for getting 8-10 cookies on each sheet so they have room to spread. Sprinkle the tops with nonpareils. You can use a light touch with the nonpareils, or really go for it and press them on densely. I did some of both. Bake for 10-12 minutes. Let them cool for a few minutes on the pan before removing them to racks to finish cooling.
adapted from King Arthur Flour’s Chocolate Gingerbread Cookies recipe
Per cookie, about 28g: 109 calories (39 calories from fat); 4.4g fat (7%)(1.2g sat, 0g trans); 0mg cholesterol (0%); 112mg sodium (5%); 16.7g carbohydrates (6%); 1.2g protein; Vitamin A 0%; Calcium 2%; Vitamin C 0%; Iron 5%