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Gingerbread Chocolate Chip Cookies

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Gingerbread Chocolate Chip Cookies

Gingerbread Chocolate Chip Cookies

Chocolate Chips Cookies with a whole lot of spice added to them to give them a deliciously gingerbread flavour. They’re chocolatey, spicy and have the perfect soft centres.

 

To give them that spicy gingerbread flavour, I’ve combined classic gingerbread spice with Molasses. Molasses has a complex not too sweet flavour that works brilliantly in these gingerbread chocolate chip cookies. A warning though, do not use blackstrap molasses (which can be bitter and is best saved for sauces and breads), use a treacle / plain molasses which is sweeter and better for baking. This is the one I used.

 

Gingerbread Chocolate Chip Cookies

 

Gingerbread Chocolate Chip Cookies

Gingerbread Chocolate Chip Cookies

Delicious chocolate chip cookies with a whole lot of spices added for a spicy, rich gingerbread flavour. No dairy, no refined sugar.
Course Dessert, Snacks
Cuisine Dairy Free, Refined Sugar Free, Vegetarian
Servings 9 cookies

Ingredients
  

  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup molasses
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all purpose
  • 1/2 cup almond flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon all spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup dark chocolate chopped into chunks
  • maldon for sprinkling, optional

Instructions
 

  • Preheat the oven to 180C and prepare a baking tray.
  • Add melted coconut oil, molasses and coconut sugar to a stand mixer and mix on low for 2 minutes.
  • Add in the egg and vanilla and mix for another minute
  • Add in the flours, spices, baking powder and salt and mix until just combined.
  • Add in the dark chocolate chunks, saving a handful to place on top of the cookies, and mix until combined.
  • Scoop 2 tablespoons of cookie dough and roll into balls. The dough will be sticky, but firm enough to allow you to shape into a ball. Place the cookies on the baking tray about 5cm apart to allow for spreading.
  • Once you’ve rolled out all the cookies, press a few chunks of the chocolate you set aside into the top. This achieves that pretty cookie look, where chocolate chunks are visible on the top. Sprinkle each cookie with some maldon sea salt.
  • Bake for 10 minutes. Remove from the oven and allow to cool on the baking tray for 5 minutes before removing and letting them` cool completely on a wire rack.

 

Gingerbread Chocolate Chip Cookies

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