Time to get in the holiday spirit my friends!
Today I’ve collaborated with some lovely fellow bloggers to share our best Christmas cookie recipes. Click here for last year’s recipes, including my Vegan Gingerbread Cake and scroll to the bottom of this post for this year’s recipes!
The cookie recipe I’m sharing today is one that has been in my family since I was a little girl, but I modified it to be more nutritious 🙂 My mom would make these cookies every Christmas, reading from the crinkled up page torn out of a 1994 Gourmet magazine. The scent of spicy ginger and melty chocolate was heavenly wafting through the house and no one wanted to wait for the cookies to cool down before sneaking a bite.
Whole Wheat Dark Chocolate Ginger Crisps
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen
Author Melanie Maxwell
1 1/2 cups of whole wheat flour I used sprouted whole wheat
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
cloves pinch ground
1/4 teaspoon ground cardamom
1/2 teaspoon sea salt
1 cup of coconut oil
1 cup of coconut sugar
1 large egg
1/3 cup of finely chopped crystallized ginger packed
1 1/2 cups of chopped dark chocolate
Preheat oven to 350F.
In a medium bowl, mix together the flour, baking powder, spices, and salt.
In a large bowl with an electric mixer, beat together coconut oil and coconut sugar. Beat in the egg.
Add dry mixture to wet mixture and stir until combined. Fold in crystallized ginger and chocolate pieces.
Scoop out rounded tablespoons of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Leave 2 inches of room around each cookie, they spread as they bake. Bake for 12 minutes or until edges are dark brown and crispy.
Let cookies cool completely on baking sheet before removing. This is necessary if you want your cookies to stay intact, they’re crumbly when hot.