Happy Christmas all! Last year, I posted this recipe for gingerbread cookies and I thought I would make it a tradition to post a different gingerbread cookie recipe every year. Even if you chose not to make them on today, you can refer back next year and in a few years, you will have all sorts of gingerbread recipes to chose from. This year, I wanted to make the classic gingerbread men with a little twist so I added a bit of chocolate. I wasn’t sure how all the spicy tones and the chocolate would work together but these were delicious, all my friends raved about the how the flavors complimented one another.
While any roll out and cut cookie takes a while to make, these cookies are great because they use ingredients that most bakers would have on hand. They have no egg replacer (but still turn out as soft and chewy as ever) so there’s no need to waste time running to the store for flax or Ener-G.
2 sticks of Earth Balance butter
1/2 cup of molasses
1/4 cup of semi sweet chocolate chips
2 1/2 cups of flour
2/3 cup of sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup of almond milk
1. Melt butter in microwave and immediately stir in the chocolate chips after you remove the butter. Add the molasses once the chocolate chips are incorporated. Stir until smooth.
2. Let mixture cool slightly while you mix together the dry ingredients.
3. Pour the butter mixture and almond milk into the dry ingredients simultaneously and mix until even.
4. Chill for over an hour if you wish to roll these out or for a half hour if you want to use the batter for drop cookies. Roll or flatten balls so that they are a half a centimeter thick or more (this will ensure that they stay soft).
5. Bake at 350 degrees for 12-15 minutes ( keep them on a top shelf, so that they don’t burn on bottom)