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A close up image of anti-inflammatory gingerbread cookies tied in a red ribbon.

Gingerbread Chocolate Chip Cookies

Danielle Gaffen, MS, RDN, LD
These are hands down the tastiest gingerbread cookies I've ever eaten! Great texture, plenty of cozy fall-flavor, and with chocolate chips! The fact that they're vegan and have so many anti-inflammatory ingredients is icing on the cake (or should I say, icing on the cookie - hah)!
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 32 cookies
Calories 90 kcal

Equipment

  • oven
  • Large baking sheet
  • parchment paper
  • 2 Large bowls
  • Handheld electric mixer

Ingredients
  

  • 1/2 cup coconut oil, solid be sure it's not melted at all
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 Tbsp unsulphured molasses
  • 2 Tbsp non-dairy milk oat milk used in nutrition analysis
  • 1/3 cup pumpkin puree not pumpkin pie mix
  • 2 1/4 cups all-purpose flour, sifted (for GF replacement, please see above notes)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp Pumpkin Pie Spice
  • 3/4 cup mini semi-sweet chocolate chips dairy-free (I used Enjoy Life brand)

Instructions
 

  • Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
  • In a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes.
  • Add in the molasses, oat milk, and pumpkin puree and beat on low speed until well combined.
  • In a separate bowl, combine the flour, baking soda, salt, and Pumpkin Pie Spice; whisk well to combine.
  • Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter will be very thick! Fold in chocolate chips.
  • Scoop tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set.
  • Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack.

Notes

No Electric Mixer?
A stand mixer fitted with the paddle attachment also works!
For extra fancy cookies:
Save a handful of the chocolate chips and set aside. Press a few of the chocolate chips on top of each cookie right when the cookies come out of the oven.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 14.5gProtein: 1.2gFat: 3.1gSaturated Fat: 2.5gSodium: 59mgPotassium: 40mgFiber: 0.3gCalcium: 10mgIron: 0.5mg
Keyword anti-inflammatory, dairy-free, egg-free, vegan, vegetarian