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)!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 32 cookies
Calories 90 kcal
oven
Large baking sheet
parchment paper
2 Large bowls
Handheld electric mixer
- 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)
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.
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.
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