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.