Christmas is coming, Christmas is coming! Finals are done. I finished all my Christmas shopping. My sister's boyfriend graduated from college. Last weekend, I saw the Broadway show Newsies in Chicago with my sisters and mom. Now, my entire family is together (for the first time ever with all 9 of us) in Arizona. It's a busy time of year for me and basically every other person. Despite all the busyness, I love Christmas season: the snow, the beautiful lights and, of course, the baking!
My problem is always that I can't eat any normal Christmas cookies. Stupid dairy. So what do I do? Remake my favorites without the dairy! These cookies are a great combination of the classic gingerbread taste, with gooey dark chocolate. They are definitely different than your classic gingerbread Christmas cookie, but I like it. My mom has dubbed these one of her new favorite Christmas cookies, and I would place them on that list as well.
These cookies, definitely bring out the zingy ginger-taste. As of this summer, ginger has become one of my favorite flavors, especially ginger candy. The bonus of ginger is that it is great for stomach aches and indigestions too! Starting during my freshman year of college, I have had stomach problems more than a normal 20-something year-old should ( I blame the food at my school). This year, ginger has become my natural remedy for my upset stomach.
On that note, if you are not a huge fan of ginger, I would cut it back a little in this recipe. The dark chocolate helps to soften the flavor and cut the ginger-taste, but they are still very gingery!
Enjoy these cookies, the Christmas season, and all the family, friends, and delicious food that come with it!
Adapted from 101 Cookbooks
Makes about 4 dozen cookies
Ingredients:2/3 cup coconut sugar
150 grams bitter sweet dairy free chocolate, chopped (I used 88% cacao)
2 cups whole wheat flour
1 tsp baking soda
4 1/2 teaspoons ginger
1/2 tsp salt
1/4 cup coconut oil
1/4 cup applesauce
1/4 cup molasses
1 1/2 Tbsp fresh grated ginger, peeled
1 egg, beaten
Directions:1. Preheat oven to 350 F and line baking sheets with parchments paper.
2. Finely chop the chocolate bar into 1/8 inch pieces, or smaller
3. In a large bowl, whisk flour, baking soda, ground ginger, and salt together
4. Grate ginger. Heat coconut oil until just melted (I used the microwave). Stir in applesauce, molasses, sugar, and fresh grated ginger. Add the egg to the mixture, making sure the mixture is only warm, not hot. Finish mixing then add wet mixture to flour mixture and stir until combined. Stir in the chocolate.
5. Roll dough between palms into 1-inch balls then place a few inches apart on prepared baking sheet. Bake for 7-9 minutes until cookies puff up and tops darken and begin to crack.