These chocolate gingerbread cookies are unbelievably soft and chewy! Can be made with all-purpose or whole wheat flour and are naturally dairy-free.
I made these chocolate gingerbread cookies back in October when all the internet was buzzing with pumpkin everything. I was experiencing a canned pumpkin shortage, which is as sad as it sounds but thankfully had a happy ending – I eventually found it for “only” $3.75 a can!
I so wanted something that would ooze chocolate and take my mind off of the situation. These cookies did the job.
I adapted this recipe from my 100% whole grain ginger cookies, which were adapted from an Ina Garten recipe. In that version, I used less sugar, made them whole grain, and used olive oil instead of canola oil.
They really are all you could want in a ginger cookie! In this chocolate version, I used coconut oil (but you can use olive oil if you prefer), added cocoa powder for part of the flour and added chocolate chunks.
I still love the original ginger cookies but these are obviously better because… chocolate. Lots of gooey, melty chocolate. Even at room temperature, these are amazing. I tried to limit myself to two of these cookies a day and I chose to start my day with them. It was futile to even try waiting until after lunch because they were all I could think about.
I used crystallized ginger and chocolate chunks in these chocolate gingerbread cookies but you could leave out the ginger, if you want. They’re sweet enough without the added sugar but I love the kick the ginger adds.
I tried using this same concept (using some cocoa powder in place of some of the flour) for my grain-free chewy ginger cookies, but those came out inedible.
These grain-free chewy ginger molasses cookies from Gourmande in the Kitchen are amazing. They don’t have cocoa powder in the batter but I’ve added chocolate chips to the batter before and they came out as some of the best grain-free cookies I’ve even eaten. :)
Soft and Chewy Chocolate Gingerbread Cookies (all-purpose, whole wheat and dairy-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 20 cookies
- 1 2/3 cups (208 grams) whole wheat flour, whole spelt flour or all-purpose flour
- 2/3 cup (77 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2/3 cup (133 grams) brown sugar, raw sugar, or coconut sugar
- 1/4 cup (56 grams) coconut oil, melted1 or olive oil or canola oil
- 1/3 cup (117 grams) molasses (blackstrap is fine)
- 1 large (50 grams, out of shell) egg, room temperature or 1 chia egg for vegan2
- 3/4 cup (136 grams) chopped crystallized ginger
- 3/4 cup (128 grams) semi-sweet chocolate chips (use dairy-free chocolate chips), if necessary
- 1/4 - 1/2 cup (50 - 100 grams) granulated or raw sugar for rolling, optional
- Preheat the oven to 350 °F (175 °C). In a large bowl, mix together the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- With an electric mixer or stand mixer, beat the sugar, oil, and molasses on medium until well combined. Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute. Slowly add the dry ingredients and mix on medium until combined. Fold in the crystallized ginger and chocolate chips.
- Roll the balls in sugar, if using, place on the prepared baking sheet, and flatten the balls slightly with your palm.
- Bake for 10 minutes or until crackly. Cool the cookies on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
- I used refined coconut oil, which has no coconut taste. If you use unrefined coconut oil, these will likely have a slight coconut taste.
- To make a chia egg, mix together 1 tablespoon ground chia seeds + 3 tablespoons water until goopy like an egg.
Recipe adapted from my 100% Whole Grain Soft and Chewy Ginger Cookies, which were adapted from Ina Garten's Ultimate Ginger Cookies
58 comments on “Chocolate Gingerbread Cookies (vegan option)” — Add one!
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Thank you for all of your amazing recipes.
When I made these chocolate gingerbread cookies, my mixture was really stiff and hard to work with as though it had too much flour cocoa in it making it very dry. I used Bob’s Red Mill All Purpose Gluten Free Flour. I cooked them for 10 mins only and they are very dry, more like a biscuit than a gingerbread. I’ve checked the recipe and I had all measurements right.
Hello! I’m sorry for just now seeing your comment. The problem was the flour you used. This recipe calls for whole wheat flour, whole spelt flour or all-purpose flour. Gluten-free flour blends don’t work (I’ve tried many times!). Do you have access to their Paleo Baking Mix? If so, you can try these chocolate gingerbread cookies I posted recently. It’s based off of the recipe you tried! It just works with their Paleo Baking Mix, though, and not the one you used.
Thank you for your reply Erin. I shall source the flour you’ve suggested and make them again. 😊
You’re welcome! But make sure you check out the other link. I made a slight adjustment to make the one using Paleo Baking Flour just as yummy. :) Good luck!
Hey Erin, I made the cookies and they are wonderful, so deliciously soft! I made a vegan version using flax eggs and it turned out absolutely perfect! My boyfriend loved it too! Thanks for the recipe!
Awesome to know that flax eggs work well! I’ll try that the next time I make these. :) Thanks a bunch for your comment and merry Christmas!
I loved these cookies.they were just amazing.I used fresh grated ginger(about 1 tablespoon) and grapeseed oil cause I was out of coconut oil.I didn’t roll them in sugar and they didn’t crackle like in the photos,is it because of not rolling in sugar?
and I had another question,is it possible to mix by hand with a whisk and not use the electric mixer?
Thanks for your great recipes,and I hope you post new recipes soon :)
I’m so happy that you enjoyed them! And you’re right about the crackling – if you don’t roll them in sugar, they don’t crackle. You don’t have to use an electric hand mixer but I think the dough may be a bit thick for a whisk. Maybe a wooden spoon or firm silicone spatula would work better? Thanks for your lovely comment and I hope to get back to posting new recipes very soon! I just got back from 3 weeks in the US and I’m finding it difficult to get back to work. ;)
That oozing chocolate is calling my name! These look incredible.
Thanks, Sarah! :)
I *LOVE* the look of these! Those ooey-gooey centers, MMM!
I made these for a cookie exchange for my wife. The taste was great but I found them to be a bit dry. Can you give me some tips to help with the high Colorado altitude?
These cookies are definitely supposed to be moist and chewy so it seems to be the altitude problem that caused the dryness. I’m sorry they came out that way for you! I don’t know a thing about high altitude baking but I found this. It mentions baked goods coming out dry at high altitude and also exactly what changes to make to prevent it. I hope that helps!
They don’t just look ooey gooey amazing, they taste that way too! I was searching for an over the top chocolate cookie to make for my husband’s birthday. I had to go with these! I didn’t have molasses, used agave instead. Easy and fabulous recipe. Everyone is in love with them!
I’m so happy that they came out well, especially since they were for your husband’s birthday! And good to know that agave works well here. :) Thanks so much for the feedback and happy birthday to your husband!
CHOCOLATE gingerbread?! Yeah, I’ll be needing to make these real soon. YUM!
I hope you do! They’re one of my favorites. :)
Not only are these cookies mega spiced, but the chocolate. The chocolate!! The idea of biting into this cookie is making my head spin.
I hope in a good way. ;)
OMG. Would you look at that chocolate?!?!??! I am dying!
Get yourself a cookie first! ;)
I freaking love these cookies. I am so over the moon for the photos. I just want to reach into the screen and grab a few.
Thanks so much, Kim!
Oozing chocolate indeed! Oh, how I’d love a couple of these in my hands!
That’d be far too messy. Your mouth would be better. ;)
These cookies are picture perfect!
Oh Erin these look amazing! Love the chocolate oozing out of them!
Thanks, Nancy! :)
I just know the person who will be all over these amazing little beauties. Yes, my chocolate addicted Alena will go crazy for these. So exciting that they are dairy free. Yay – yay – yay
I’m happy you like the dairy-free part! It’s always nice to hear that people appreciate that stuff. :)
These cookies look amazing! Can I omit the molasses?
Thanks! And I wouldn’t do omit the molasses because it’d affect the taste and texture. I’m guessing you could use honey instead but I’m not sure what that’d taste like.
These look beyond fantastic – and that oozing chocolate is to die for! Want.
Thanks so much! :)
OMG! You win. The Best Chocolate Cookies Ever! Love the crystallized ginger too.
Haha. Thanks, Ginny! :)
I like gingerbread, and I LOVE chocolate, but I’ve never thought of pairing them together.
It’s really amazing together, although it sounds a little weird!
These look amazing! Too funny because I also posted a grain free gingerbread cookie yesterday!
You have to try to chocolate-it-up for something extra special! ;)
This is totally one of those times when I wish I had the ability to reach into my computer monitor and grab a cookie! Awesome recipe!
Thanks so much, Martha!
Oh my….love that oozing chocolate!!
I HAVE to try these. They look incredible!!
I hope you will! They’re definitely worth trying. :)
My dad, who is a big crystallized ginger fan, would absolutely love these! And that oozing chocolate could reel anyone in.
You should totally make these as a Christmas present for him. ;)
I love all that gooey chocoalte! Great combination with ginger cookies!
Thanks, Erin! :)
adding these to my must bake list
I hope you get a chance to try them!
Holy smokes, these DO look super chewy and delicious!! I just love the chocolate and ginger combo!
Same here! It doesn’t sound that appealing but they’re so, so yummy together. :)
The idea of biting into this cookies which is not only oozing with chocolate but packed with chewy ginger is really messing with my head (in a good way) right now. I wish I had time to make these right now!
Don’t be silly! These are full of grains. ;) You should totally come up with a grain-free version!