Nourish - Chocolate Dunked Ginger Cookies
The perfect treat to make over the Christmas holidays, in prep for the big day or for the main man coming down the chimney, packed full of festive deliciousness.
Preparation Time – 10 minutes
Cooking Time – 11 – 12 minutes
Servings – 12
- 120g vegan butter, room temperature
- 150g coconut sugar or brown sugar
- 60g molasses
- 180g plain flour, gluten free if necessary
- ¼ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 – 3 tbsp of coconut sugar or brown sugar for coating
- 100g 70% dark chocolate, roughly chopped or broken up
- Small handful of crystalised ginger chopped
- Preheat your oven to 180C (350F).
- Cream together the butter and sugar in a large bowl using an electric hand mixer.
- Add the molasses and beat to combine.
- Add in half the flour and beat to combine.
- Then add in the remaining flour, the baking powder, soda, ginger, cinnamon and nutmeg.
- Beat to combine until you have a smooth dough.
- Divide the dough into 12 even sized balls. Place the sugar in a bowl and then roll the balls of dough in the sugar.
- Place the cookie dough balls on a baking paper lined tray; I spread them out over two trays.
- Flatten the cookies a little with the palm of your hand. They will spread a little, not a lot!
- Bake in the oven for 11 – 12 minutes. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully.
- Once cool, melt the chocolate in the microwave using 30 second increments. Dunk one edge of the cookies in the chocolate and return to a baking paper lined tray. Sprinkle some chopped ginger over the chocolate section and then place into the fridge to set for 15 to 20 minutes. Store in a sealed container at room temperature for 4 – 5 days out of direct sunlight.