One of my absolute favorite things about the holiday season is the joy that comes with holiday baking and sharing homemade sweets with loved ones. 
These gingerbread chocolate chip cookies combine the best qualities of classic gingerbread cookies with tradition chocolate chip. They are soft, chewy, super flavorful, and cozy- perfect with a warm mug of hot chocolate! I hope you try them out to enjoy with your family and friends this season!
Gingerbread Chocolate Chip Cookies
These gingerbread chocolate chip cookies combine the best qualities of classic gingerbread cookies with tradition chocolate chip. They are soft, chewy, super flavorful, and cozy- perfect with a warm mug of hot chocolate!
Ingredients
- 1 1/2 cups all-purpose flour gluten-free 1-1 blend if needed
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup vegan butter or coconut oil
- 1/2 cup coconut or cane sugar
- 1/4 cup molasses
- 1 flax egg
- 1 tsp vanilla
- 1 cup semisweet chocolate chunks or chips
Icing
- 3/4 cup powdered sugar
- 1 tbsp melted coconut oil
- 1 tbsp non-dairy milk
Instructions
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Stir together the dry ingredients in a medium bowl.
- Beat together the butter/coconut oil with the sugar and molasses until creamy, then add in the flax egg and vanilla.
- Mix in the dry ingredients until a thick dough is formed, then stir in the chocolate chips.
- Drop heaping tablespoons of dough onto prepared cookie sheets and roll into balls. Bake 12-14 minutes, until slightly golden around the edges.
- Meanwhile, mix icing ingredients together in a small bowl until smooth.
- Allow cookies to cool on a wire rack, and drizzle with icing. Enjoy!
