Description

Warm, soft, and chewy Chocolate Gingerbread Cookies that combine natural spices with rich chocolate flavor using plant-based ingredients. Perfect for festive occasions or cozy days, these cookies deliver a delightful balance of sweetness and spice, ideal for sharing with friends and family or enjoying with a cup of hot spiced grape juice.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup unsweetened cocoa powder (natural)

Wet Ingredients

3/4 cup brown sugar
1/2 cup plant-based butter, softened
1/4 cup molasses (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon vanilla extract (natural)
1 teaspoon apple cider vinegar

Instructions

Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and unsweetened cocoa powder (natural) until thoroughly combined to ensure an even distribution of flavors and proper cookie texture.
Cream the Butter and Sugar: Using a mixer or wooden spoon, beat the plant-based butter and brown sugar together until creamy and smooth, creating a tender base essential for soft cookies.
Add Wet Ingredients: Mix in the molasses (natural), vegetarian Worcestershire sauce (natural), vanilla extract (natural), and apple cider vinegar. These ingredients add rich, layered flavor and contribute to the dough’s texture and rise.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring carefully to form a dough. Avoid overmixing to keep the cookies tender while ensuring all ingredients are fully incorporated for consistent flavor.
Chill the Dough: Wrap the dough in plastic wrap or place it in an airtight container, then refrigerate for at least 30 minutes. Chilling helps meld the flavors and firms up the dough, making it easier to handle and shaping better cookies.
Shape and Bake: Preheat the oven to 350°F (175°C). Scoop portions of dough onto a baking sheet lined with parchment paper, spacing them a few inches apart. Bake for 10 to 12 minutes until edges are set but centers remain soft. Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Use softened plant-based butter for easiest creaming and best cookie texture.
Chill the dough to prevent spreading during baking and enhance flavor depth.
Line baking sheets with parchment paper to avoid sticking and promote even baking.
Check cookies beginning at 10 minutes to prevent overbaking, as oven temperatures vary.
Store cookies in an airtight container at room temperature for up to five days to maintain softness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 90mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: Chocolate gingerbread cookies, plant-based cookies, holiday cookies, soft chewy cookies, gingerbread spice, vegan cookies, festive treats