Chocolate Cranberry Ginger Cookies Recipe

Name: Chocolate Cranberry Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup White Whole Wheat Flour; 1 cup Granulated Sugar; 1/2 cups Unsweetened Cocoa Powder; 2 Tablespoons Cornstarch; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Ginger; 1/4 cups Coconut Oil, Melted; 1/3 cups Unsweetened Applesauce; 1 Tablespoon Vanilla Extract; 1/4 cups Crystallized Ginger; 1/3 cups Dried Cranberries

Servings: persons

1-1/2 cup White Whole Wheat Flour
1 cup Granulated Sugar
1/2 cups Unsweetened Cocoa Powder
2 Tablespoons Cornstarch
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Ground Ginger
1/4 cups Coconut Oil, Melted
1/3 cups Unsweetened Applesauce
1 Tablespoon Vanilla Extract
1/4 cups Crystallized Ginger
1/3 cups Dried Cranberries

1
Preheat oven to 325u00b0F and line baking sheets with parchment paper.
2
In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, cornstarch, baking soda, salt, ground ginger).
3
In a medium bowl, stir together coconut oil, applesauce, and vanilla extract. Pour wet ingredients into dry ingredients and mix until incorporated. Stir in crystallized ginger and dried cranberries. The dough will be thick.
4
Roll dough into small balls and place about 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, being careful not to over-bake. Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.
5
Notes:
6
1. You can find crystallized ginger in a couple of different places. The first few times I made these, I used Trader Joe's crystallized candied ginger chunks and chopped them into small pieces. This year I used Archer Farms crystallized ginger from the spice aisle in Target.
7
2. The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.
8
3. Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
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4. You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until you're ready to bake them. Just let them thaw a little bit before placing them in the oven.
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5. Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup White Whole Wheat Flour, 1 cup Granulated Sugar, 1/2 cups Unsweetened Cocoa Powder, 2 Tablespoons Cornstarch, and more.

Yes, Chocolate Cranberry Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cranberry Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions