I LOVE ginger spice cookies- the chewier the better. I worried that I wouldn’t be able to find a recipe that satisfied my taste buds and was also oil-free. I adapted this recipe from this one posted by the Cleveland Clinic, from Dr. Esselstyn’s Prevent and Reverse Heart Disease book.
When I’m making these sweeter for kids and guests, I add the sugar to roll them in before baking. Otherwise, I leave it out and enjoy the spice! I was initially wary of the added cocoa powder- when I want a chocolate cookie, I make one- and I’d never known a gingerbread spice cookie to taste like chocolate. Good news- the cocoa perfectly complements this recipe without giving it a chocolate flavor.
Ingredients
Method
- Preheat oven to 325˚.
- Sir flour, cocoa, and spices in a medium bowl and set aside.
- In a separate, larger bowl mix applesauce and brown sugar, then mix in molasses.
- Slowly add flour mixture and baking soda mixture and mix well.
- Wrap dough in plastic wrap and flatten to a round disk, 1" thick or so. Refrigerate until firm.
- Line 2 baking sheets with parchment paper or silipat liners. Pat dough into walnut-sized balls, then roll in granulated sugar (if using). Use the bottom of a glass or mug to gently flatten cookies. (Dip in sugar first if dough is sticking.)
- Bake for 20 minutes, or until cracks begin to form. Remove from baking sheets to cool.
Did you try this recipe? Let me know how it went in the comments below! Share this recipe with your friends- tag #crystalsrecipes or use the share buttons below.
Made these today! Yummeee! Thanks for the recipe 🙂
Jean, I’m so glad you like them! Thank you for letting me know!
[…] are based on my Chewy Gingerbread Spice Cookies, but without sugar and using less ginger so it wouldn’t become […]