Health(ier) chocolate chunk molasses gingerbread cookies

The recipe Health(ier) chocolate chunk molasses gingerbread cookies can be made in about 2 hours and 18 minutes. This recipe serves 12. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 115 calories. For 35 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of honey, baking soda, coconut oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 860 foodies and cooks. It can be enjoyed any time, but it is especially good for Christmas. It works well as a very reasonably priced side dish. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Running to the Kitchen. Overall, this recipe earns a not so amazing spoonacular score of 11%. Similar recipes are Health(ier) Cheesy Potato Casserole, Molasses Gingerbread Cookies, and New England Molasses Gingerbread Cookies.

Servings: 12

Preparation duration: 130 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, combine all dry ingredients (almond flour, spelt flour, baking soda and spices).In a small bowl whisk together remaining wet ingredients until completely smooth.Add wet to dry ingredients and mix together until fully incorporated.Add chocolate chunks and fold into batter.Cover and refrigerate for at least 2 hours or overnight.Once chilled, roll about 1 tablespoon of batter into a ball.If coating with sugar mixture, combine sugar and cinnamon in a small bowl and roll ball until covered.Place on a baking sheet lined with parchment paper or silpat.Bake at 350 degrees for 8 minutes.Remove cookies from oven and press down on the top of them with a spoon for that signature molasses cookie wrinkle effect.Let cool on baking sheet for 5 minutes before transferring to a cooling rack.Store in an airtight container.

 

Step by step:

1. In a large bowl, combine all dry ingredients (almond flour, spelt flour, baking soda and spices).In a small bowl whisk together remaining wet ingredients until completely smooth.

2. Add wet to dry ingredients and mix together until fully incorporated.

3. Add chocolate chunks and fold into batter.Cover and refrigerate for at least 2 hours or overnight.Once chilled, roll about 1 tablespoon of batter into a ball.If coating with sugar mixture, combine sugar and cinnamon in a small bowl and roll ball until covered.

4. Place on a baking sheet lined with parchment paper or silpat.

5. Bake at 350 degrees for 8 minutes.

6. Remove cookies from oven and press down on the top of them with a spoon for that signature molasses cookie wrinkle effect.

7. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.Store in an airtight container.

Nutrition Information:

covered percent of daily need