Chewy Gingerbread Spice Cookies

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.

Chewy Gingerbread Spice Cookies

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Dessert, Holiday

Keyword: esselstyn, ginger, gingerbread, holiday, nooil, oilfree, plant-based, spice, vegan, vegetarian, whole food

Servings: 12

Calories: 129kcal

Author: Crystal Pirri

Ingredients

• 1 1/2 cup whole wheat flour
• 1 tbsp unsweetened cocoa powder
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup unsweetened applesauce
• 1/2 cup brown sugar packed
• 1/4 cup unsulfured molasses
• 1 tsp baking soda dissolved in 1 1/4 tsp water
• 1/4 cup sugar for rolling (optional- I often omit this to cut down on sugar)

US Customary - Metric

Instructions

• 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.

Nutrition

Serving: 2cookies | Calories: 129kcal | Carbohydrates: 31g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 187mg | Fiber: 2g | Sugar: 19g | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.1mg

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