Gingerbread Chocolate Chip Cookies
These gingerbread chocolate chip cookies combine the best qualities of classic gingerbread cookies with tradition chocolate chip. They are soft, chewy, super flavorful, and cozy- perfect with a warm mug of hot chocolate!
Ingredients
- 1 1/2 cups all-purpose flour gluten-free 1-1 blend if needed
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup vegan butter or coconut oil
- 1/2 cup coconut or cane sugar
- 1/4 cup molasses
- 1 flax egg
- 1 tsp vanilla
- 1 cup semisweet chocolate chunks or chips
Icing
- 3/4 cup powdered sugar
- 1 tbsp melted coconut oil
- 1 tbsp non-dairy milk
Instructions
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Stir together the dry ingredients in a medium bowl.
- Beat together the butter/coconut oil with the sugar and molasses until creamy, then add in the flax egg and vanilla.
- Mix in the dry ingredients until a thick dough is formed, then stir in the chocolate chips.
- Drop heaping tablespoons of dough onto prepared cookie sheets and roll into balls. Bake 12-14 minutes, until slightly golden around the edges.
- Meanwhile, mix icing ingredients together in a small bowl until smooth.
- Allow cookies to cool on a wire rack, and drizzle with icing. Enjoy!