baking · cooking · Dessert · Plant Based Diet

Chocolate Gingerbread Cookies


Nutiva sent me a wonderful holidays treat, so I got baking with it! I played with a new idea on a spicy chocolate gingerbread cookie. And then had my husband tell me they were not “spicy enough” (They are! He just really likes ginger!) Rolling the cookies in coconut sugar is a totally different taste. It’s mellow, and pairs with the ginger.


Chocolate Gingerbread Cookies


  • 2 cups all-purpose flour
  • ½ cup Coconut Sugar
  • 2 Tbsp ground ginger
  • ½ tsp ground cinnamon
  • ¾ tsp fine sea salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 2 Tbsp cocoa powder
  • 1/3 cup Nutiva Red Palm Shortening, melted
  • ¼ cup water
  • 1/3 cup molasses
  • 1 tsp pure vanilla extract
  • 1/3 cup additional Coconut Sugar, for rolling


Preheat oven to 375°, line two baking sheets with parchment paper.

In a large mixing bowl, whisk the flour, sugar, ginger, cinnamon, salt, baking powder, baking soda, and cocoa powder.

In a small bowl, whisk together the melted shortening, molasses, vanilla, and water.

Add the wet to the dry, stir until mixed.  Use a 1 Tablespoon Disher to make balls. Drop into a bowl with remaining sugar, roll to coat.

Place on baking sheets. Leave in balls or gently push down.

Bake for 8 to 10 minutes, until cracked on top and they look set. Don’t over bake, otherwise you will have gingersnaps…..

Let cool on tray for 10 minutes, then transfer to a cooling rack. Store tightly sealed.

Makes about 2 dozen cookies.

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