Chocolate GingerSpice Cookies. These gluten-free chocolate chip cookies are not just "good for gluten-free" — they are delicious cookies that just happen to be gluten-free. The combination of ginger and chocolate in these chewy, gooey, spiced cookies is simply heavenly and especially perfect for the holidays! Who knew that chocolate and ginger were such great buddies?
It's impossible not to feel like the holidays have arrived. These Chewy Ginger Molasses Cookies are the BEST! They're perfectly soft and chewy, easy to Spices: We will use a mixture of ground ginger, cinnamon and cloves. You can have Chocolate GingerSpice Cookies using 15 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chocolate GingerSpice Cookies
- You need 1 1/2 cup of plain flour.
- It’s 1 tsp of cinnamon.
- You need 1 tbsp of ground ginger.
- You need 1/4 tsp of ground cloves.
- Prepare 1/4 tsp of ground nutmeg.
- Prepare 1 tbsp of cocoa.
- Prepare 114 grams of unsalted butter.
- Prepare 1/2 cup of soft brown sugar.
- Prepare 1/4 cup of black treacle.
- You need 1/4 cup of golden syrup.
- It’s 1 tsp of baking soda.
- It’s 1 1/2 tsp of boiling water.
- It’s 100 grams of dark chocolate.
- You need 100 grams of milk chocolate.
- You need 1/4 cup of granulated sugar.
I add milk chocolate chips because I think everything tastes better with a, little chocolate 😉. These vegan chocolate spice cookies are similar to a molasses or a gingerbread cookie, but with just a hint of cocoa for a chocolate flavor. Vegan Chocolate Spice Cookies with Cloves, Cinnamon and Ginger. These cookies will simply tantalize to your taste buds because they are anything but boring.
Chocolate GingerSpice Cookies instructions
- Prepare the dough the day before you intend to bake! Start by sifting the flour and spices together into a large bowl.
- In a separate bowl, cream the butter and brown sugar together with an electric mixer.
- Add the treacle and golden syrup to your butter mixture and combine.
- In a small mug, combine the baking soda and boiling water.
- Mix half of the dry ingredients into your butter mix, stir.
- Add the baking soda & water to your dough and the remaining dry ingredients, stir.
- Using a sharp knife, chop your chocolate into small shards and chunks, stir into the dough. Make sure that you use nice eating-quality chocolate, not cooking chocolate.
- Cover the bowl containing your dough with plastic wrap and refrigerate overnight.
- When ready to bake, preheat a fan-forced oven to 160°C.
- Line a couple of baking trays with baking paper. Sprinkle the granulated sugar onto a plate..
- Roll dough into 1.5 inch balls and then roll the balls through the sugar on the plate, to coat them in sugar. Put your dough balls onto the baking tray, two inches apart and bake for 10 minutes..
- When you take the cookies out of the oven, let them cool on the tray for a couple of minutes before moving to a cooling rack. Enjoy!.
These White Chocolate Dipped Ginger They are loaded with gingery goodness which is deliciously complimented by all the other spices and the molasses just give them. These chocolate ginger cookies have been a staple at Christmas since I saw them in Martha's magazine several years ago. these cookies are fabulous and easily made vegan because they don't use eggs. leave out the spices and substitute in some vanilla. Zesty chunks of flavorful real ginger. An irresistible, decadent treat without guilt. Anyone else overdose on baking cookies over the holiday season?