Gingerbread is a quintessential part of holiday baking, but for some reason I’ve never gotten in the habit of making gingerbread desserts. I guess as a child we always bought those ready-to-make gingerbread houses that were as hard as a rock and hardly edible, so for years I considered “gingerbread” as more of a toy than a dessert. Well, that’s ended…
As I’ve been waiting for my last exam to come, I’ve been recipe testing and baking up a storm (including a new cheesecake that I will post soon!). So when Christmas rolls around, I will be ready to go with my absolute favorite new seasonal recipes. Enter Chocolate Chunk Gingerbread Cookies.
They’re also made healthier with ingredients you can feel good about, and they just so happen to be 100% whole grain, refined sugar-free, and dairy-free, too! Almond butter and coconut oil add healthy fats, and, for an extra bonus, the molasses adds a good dose of iron.
The dough comes together in minutes and can be made ahead of time, so fresh-baked, homemade cookies on Christmas Eve will be a breeze.
For the chocolate, I chopped up a bar of Dark Chocolate with Espresso Beans from Endangered Species, and it was HEAVENLY. But I’m sure any high quality chocolate would be amazing with these.
The first time around, I melted the chocolate and spread it on the outside. This is also a great option, especially if you want to cut them into shapes then decorate them. They will hold their shape better without hunks of chocolate all throughout. Of course I didn’t have any cookie cutters, and was too eager to use them even if I did, so I settled for messy misshapen circles and jumped straight to the sweet baked gingerbread aroma and melty chocolate…
Confession: After elegantly spreading half of each cookie with melted chocolate, I proceeded to smother mine completely in chocolate, then eat it out of the bowl I melted the chocolate in. What can I say?
However, if I HAD to choose, I recommend folding hunks of chocolate in with the dough, going with the thicker route, and eating them warm from the oven. The chocolate brings the texture from “delicious” to “TO-DIE-FOR soft and pillowy cookie heaven.” Try it and see.
Makes 20 cookies
Serving size: 1 cookie with chocolate
- Calories: 123
- Carbs: 16 g
- Sugar: 4 g
- Fat: 7 g
- Protein: 3 g
- Sodium: 53 mg