This tasty treat can be made with or without dairy products. Simply swap out the chocolate chips for vegan chocolate and use EarthBalance sticks instead of butter. Here’s how I made it:
Gingerbread Chocolate Chip Cookies
Adapted from original recipe here
- 3 1/3 c flour
- 1 t baking powder
- 3/4 t baking soda
- 3/4 t ground cinnamon
- 1/4 to 1 t ground white pepper
- 1/4 t salt
- 1/4 t ground cloves
- 1/4 t ground nutmeg
- 12 t Earth Balance (or unsalted butter for non-vegan)
- 1 c granulated sugar
- 1/2 c packed dark brown sugar
- 1 large egg (for vegan use your favorite egg substitute – I like flax seed)
- 1 large egg yolk
- 3 T molasses
- 2 t vanilla bean paste
- 3/4 t ground ginger
- 1 1/2 c vegan chocolate chips or chunks (or use dark chocolate chips for non-vegan)
Combine flour, baking powder, baking soda, cinnamon, white pepper, salt, cloves, ginger and nutmeg together in a large bowl; set aside.
In a separate bowl, beat the butter, granulated sugar, and brown sugar until fully incorporated and fluffy, 3 to 4 minutes. Add egg and egg yolk, mixing until completely incorporated. Add the molasses and vanilla, mix until completely incorporated. Add flour mixture and mix until just combined. Mix in the chocolate chips until just combined. Cover and refrigerate dough until completely chilled, about 2 hours or up to 1 day.
Heat oven to 350F. Line 2 rimmed baking sheets with parchment paper or silpat. Shape each cookie into a ball, about the size of a tablespoon-and-a-half, working quickly. Bake for 11 minutes until the cookies have risen, are just barely set, and are golden-brown with deeper brown edges. Do not overbake; the cookies will be soft when they come out of the oven. Cool cookies on wire rack.