Chocolate ginger cookies with a spicy chocolate flavor, and a soft chewy texture. No eggs or dairy. Eat them plain, or fill with cream and stack like whoopie pies!
These chocolate ginger cookies are the quintessential spice cookie made with cocoa, and without dairy, refined sugar, oil and even nuts. I filled mine with chocolate cream but you can eat yours plain. Either way, within an hour you will be sinking your teeth into a chewy spicy cookie.
How is that possible? Very! Just follow me and we shall take a healthy molasses cookie journey.
Why You'll Love This
Molasses are dark chewy spicy cookies are sweet and spicy. I made these dairy free and vegan by using dairy free butter, and replacing the eggs with applesauce. Applesauce works because the pectin reacts with baking soda to help give the cookies structure.
Ingredients
Flour - Use all purpose or gluten free baking flour.
Unsweetened cocoa.
Brown sugar - or coconut palm sugar
Molasses - I use original, Grandma's brand; blackstrap is too bitter.
Applesauce. Instead of eggs. Pectin reacts with baking soda to provide lift.
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Butter. Use unsalted.
Baking soda - helps puff up cookie but not high enough to ruin flatness.
Vanilla, Spices - to support spicy molasses flavor, and salt
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
1. Mix dry ingredients together.
2. Put wet ingredients together.
3. Add wet to dry and mix until you have a wettish batter.
4. Refrigerate this batter for an hour. This will allow you to roll them for rolling in sugar and baking.
5. Use a medium cookie scoop to create balls and roll in cane sugar.
6. Bake at 350 F.
7. Cool cookies on pan for 1 minute, then cool longer on a rack.
8. Store at room temperature in sealed container for a week. Then freeze the cookies or even the dough for three months.
FAQS
Typically all cookies go flat when they are lacking flour. So be sure to measure your flour correctly. Use the fluff, spoon and level method. Fluff the flour in the bag, spoon it into cups, and level off with a knife.
More Easy Cookies
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📖 Recipe
Chocolate Ginger Cookies
Equipment
- baking sheet
Ingredients
- 1 cup all purpose flour or gluten free baking flour
- 2 tablespoon unsweetened cocoa
- 3 tablespoon molasses (Grandma's brand, not blackstrap)
- ⅓ cup brown sugar
- ⅓ cup butter, unsalted room temperature
- ¼ cup applesauce
- 1 tablespoon gingerbread spices (⅛ teaspoon each of cloves and nutmeg)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ¼ teaspoon salt
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Instructions
Prep
- Make sure the butter is at room temperature. Line a baking pan with parchment paper.
- Preheat oven to 350 F
Mix cookie batter
- Combine butter and sugar in a bowl, and cream using a hand mixer. (Or stand mixer if you have one)⅓ cup brown sugar, ⅓ cup butter, unsalted room temperature
- Add the rest of the wet ingredients and mix until combined.3 tablespoon molasses (Grandma's brand, not blackstrap), ¼ cup applesauce, 1 teaspoon vanilla
- Mix dry ingredients in a strainer and add them to the bowl of wet ingredients. Mix about 1 minute until combined.1 cup all purpose flour, 2 tablespoon unsweetened cocoa, 1 tablespoon gingerbread spices, 1 teaspoon cinnamon, 1 teaspoon baking soda, ¼ teaspoon salt
- Put foil or a dish over the bowl of dough and chill in the refrigerator 1 hour.
- Scoop the dough with a medium cookie scoop, roll in a dish of cane sugar, and line on the baking sheet with 2 inches apart.
- Bake the cookies for 12 minutes. Sprinkle cane sugar on the hot cookies when you remove them from the oven.
- Cool cookies on pan for 10 minutes, the transfer to a cooling rack to cool completely.
DonbakesNY says
Can I use something other than aquafaba? Love the look of these
Dee Dine says
Thanks! Sure, try apple sauce, same amount, unsweetened. Or a flaxseed egg.