Chocolate Gingerbread Cookies Recipe

Coconut sugar makes delicious, low-sugar chocolate gingerbread cookies. They include Lilly's Chocolate stevia-sweetened chocolate pieces. 

Ingredient

– 2 ¼ cup All-purpose flour – 2 ½ teaspoon Ground ginger – 1 teaspoon Baking soda – 2 teaspoon Ground cinnamon – ½ teaspoon Ground nutmeg – ½ teaspoon Salt – ¾ cup Unsalted butter room temperature – ¾ cup Coconut sugar – 1 tablespoon Milk – ¼ cup Molasses unsulfured not blackstrap. – 1 Large egg room temperature – 5 oz Lilly's Sweets salted caramel chocolate bar chopped (2 bars) plus more for topping the cookie

Direction

Sift flour, ginger, baking soda, cinnamon, nutmeg, and salt in a large basin. Set aside.Mix butter and coconut sugar on medium for 2 minutes until light and frothy.  

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Adding milk and molasses. Combine. Add egg. Scrape basin and stir until butter is well incorporated.Gradually add flour. Combine. Stir in chopped chocolate on low. 

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Put it in the fridge for an hour. Then, heat the oven up to 350°F. An oven mat made of plastic or parchment paper should be used to line two cookie sheets. 

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To make big cookies, use a big ice cream scoop to make big balls of cookie dough. Put six cookies on each sheet. Add the extra chocolate chips on top of the cookie dough balls. 

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Baking cookies takes 11-13 minutes. Bake the cookies until the edges are softly golden brown. Leave on cookie sheet for 4 minutes. Transfer to a cooling rack. *Flaky sea salt on warm cookies is optional. 

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also see

also see

Ice Cream Cookie Sandwich Recipe