Gingerbread Cookies with Chocolate – Two Ways

gingerbread cookies with chocolate

gingerbread cookies with chocolate

It was time to choose a cookie to bake for Santa, so I asked my husband what he thought about gingerbread cookies. His reply: “They’re okay, if you can add chocolate to them.” So, my spin on the classic holiday cookie was born. And because I couldn’t decide, I added chocolate to part of the batch before they were baked and some cookies were sandwiched in chocolate after they cooled. They are delicious both ways.

Cookies require only a little adaptation for altitude. I added small amounts of flour and non-dairy milk and used less baking soda. For my taste buds I reduced the cinnamon so the spices wouldn’t overpower the chocolate. These cookies are about the gingerbread, but they are very much about the chocolate. Happy Holidays!

Gingerbread Cookies with Chocolate – Two Ways adapted from Food52
2.75 cups all purpose flour (plus extra for rolling)
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup molasses
1/2 cup canola oil
1/2 cup organic sugar
1/4 cup + 1 TBS almond milk
1 tsp vanilla extract
Vegan chocolate chips
In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt. In a medium bowl, whisk together molasses, oil, sugar, milk, and vanilla. Whisk wet ingredients into dry ingredients until uniform. If adding chocolate chips to dough, do so now. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour or up to overnight.
To bake, preheat oven to 350F. Dust a clean surface with flour. Roll dough out to a scant 1/4” thick. Cut into shapes, with some cookies having centers cut out if making sandwiches. Bake cookies for 12 minutes or, for cookies with chocolate chips, bake for 16 minutes. Let cool. For sandwich cookies, melt chocolate chips over a double boiler. Pair up cookies so each sandwich has a bottom cookie, without the center cut out, and a top cookie with a cutout. Take bottom cookie and flip it upside down so the flat side is facing up. Spoon melted chocolate into center of cookie and place match on top. Allow to cool. Repeat until all cookies have been sandwiched.

Until next time, happy baking!

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Gingerbread Spice Muffins

gingerbread spice muffinsTo embrace a new year of healthier baking, I thought I’d start with a muffin. Homemade muffins are generally lower in sugar and fat so I had a lot of options. My search found a very healthy muffin – it had nutrient-rich molasses as one of the sweeteners as well as the addition of whole wheat flour. It also contained anti-inflammatory ginger and superfood cacao nibs. Healthy, here I come.

To make adaptations for high altitude, I added flour and almond milk while reducing baking powder. I also added cardamon along with the other spices because, well, I like cardamom. The result was muffins with a flavor reminiscent of gingerbread cookies. They were light and airy but dried out a bit after two days because I didn’t store them in an airtight container. It’s okay – they weren’t around long enough to dry out completely.

Gingerbread Spice Muffins adapted from a recipe on deliciousliving.com
3/4 cup + 1 TBS all-purpose flour
3/4 cup whole wheat pastry flour
1 tsp baking powder
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp fine sea salt
1/2 cup + 1 1/2 TBS almond milk
1/2 cup maple syrup
2 TBS molasses
2 1/2 TBS canola oil
2 tsp vanilla extract
4-5 tsp cacao nibs
Preheat oven to 350F with a rack in oven middle. Line a muffin tin with paper liners. In a medium bowl, sift flours, baking powder, ginger, cinnamon, cardamom, and salt. Whisk lightly to aerate. In another medium bowl, whisk milk, maple syrup, molasses, oil, and vanilla. Pour liquid ingredients into dry ingredients and whisk until smooth.
Divide the batter evenly among 10 muffin cups. Scatter cacao nibs over tops. Bake for 15-17 minutes, until a toothpick inserted in the centers comes out clean. Cool pan on a wire rack for 5 minutes, then turn out muffins and cool completely on rack. Makes 10 muffins.

Until next time, happy baking!