These Chocolate Gingerbread Cookies are perfect Christmas cookies. Chewy, packed with chocolate flavor, with added fresh ginger. So sweet and delicious and easy to make with simple pantry ingredients.
And so it began. The Christmas baking season is officially open in my house. Yup. Messy kitchen, the sound of mixing and smell of freshly baked cookies have overtaken the house. It was about time!
I was in some kinda limbo for some time. Lazy, and not in the mood for baking. Totally not me, btw. Especially this time of year. The thing is, every year I jump into Christmas sweet-treats making and baking early. By the end of November house is already filled with sweet wintery aroma and jars are chock-full with cookies. This year I was slacking big time. I was just not in the mood for baking until recently. Dunno why!
But then few weeks ago I made Honey Cinnamon Cookies for kiddos school event and then for the weekend dessert I made Gingerbread Loaf Cake. That really got me into the Christmas baking mood. + The holiday city vibe, colorful neighborhood and cheerful Christmas song helped a lot.
So the next logical move for me was to fill those cookie jars with Christmas treats and of course to make my favorite sweet and chewy Chocolate Gingerbread Cookies.
These cookies are absolutely delicious, and I love the fact that I finally share this chocolate gingerbread cookie recipe with the whole world. Because this recipe is super easy to make and super simple. It's must make for holidays, actually!
When I bake these charming little chocolatey delights, the smell of spices almost instantly gets me into a cheerful mood. And everyone who tastes these little yumminess almost instantly fell in love with them.
Although I like to make these cookies throughout the whole year, during holidays they are mandatory. I have few cookie jars placed on my kitchen counter that are all filled with all sorts of Healthy Christmas cookies. But there's one special jar, filled with these delicious ginger flavored beauties. Just for me! Because these are my favorites.
These cookies are flavored with beautiful warm winter spices, filled with fresh ginger and loaded with dark chocolate chunks. Just yummy!
And if you're thinking they are loaded with calories too, think again. These little joys are totally guilt-free and waistline friendly. With only -- calories, these are a real guilt-free holiday treat.
To make these Chocolate Gingerbread Cookies you'll only need few very simple ingredients you probably already have in your pantry. These cookies are special because they are WHOLE GRAIN, meaning more nutritious and healthier + loaded with antioxidant-rich raw cacao powder.
Raw cacao is packed with super-powers. He contains antioxidants called flavanols, that keeps our heart healthy. Cacao also has a strong anti-inflammatory effect. + Cacao has effects on our mood too, giving our brain a happy cheerful feeling. Just what we need during the holidays.
To sweeten these cookies I used rich in flavor coconut sugar. Also, I added some molasses. Both made cookies super delicious.
I spiced these cookies with beautiful fragrant Ceylon cinnamon which is like the ULTIMATE winter/holiday spice. Also, what makes these cookies so special is the GINGER. I used a fresh one. Its flavor is beyond amazing.
I didn't stop there, I even tossed some dark chocolate chunks in the cookies. Bitter-sweet dark chocolate and deeply flavored molasses in combo with raw cacao made these cookies absolutely irresistible.
These cookies are chewy, healthy easy to make and just delightful. My favorite. Hope they become your favorite too.
Chewy Chocolate Gingerbread Cookies
- ½ cup extra virgin coconut oil softened
- ½ cup coconut sugar
- 1 egg
- ¼ cup molasses
- 1 ½ cup whole grain flour
- 1 tablespoon cacao powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fresh grated ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon Himalayan salt
- ¼ cup dark chocolate chunks
- ¼ cup coconut sugar
- In a large bowl, beat softened coconut oil and coconut sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In the small bowl, place coconut sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in the center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.