Chocolate Ginger Molasses Cookies Recipe

Name: Chocolate Ginger Molasses Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces best quality chocolate, rough chopped; 1 teaspoon baking soda; 1/2 cup vegan butter (1 stick), i used Earth Balance; 1/2 cup packed light brown sugar; 2 tablespoons freshly grated ginger; 1 1/2 cups plus 1 TBL AP flour; 2 tablespoons cocoa powder; 2 1/2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup molasses; 1/4 cup granulated sugar, to roll dough in; 1/8 cup sweet ground chocolate, to roll dough in

Servings: persons

7 ounces best quality chocolate, rough chopped
1 teaspoon baking soda
1/2 cup vegan butter (1 stick), i used Earth Balance
1/2 cup packed light brown sugar
2 tablespoons freshly grated ginger
1 1/2 cups plus 1 TBL AP flour
2 tablespoons cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup molasses
1/4 cup granulated sugar, to roll dough in
1/8 cup sweet ground chocolate, to roll dough in

1
["chop chocolate into chunks, set aside. (alternatively, you can use chips too, i won't judge)
2
dissolve baking soda in 1 1/2 teaspoons hot water; set aside", "using a mixer with paddle attachment, cream vegan butter and brown sugar until combined. add the fresh ginger and mix. in a bowl, sift all the remaining dry ingredients, in increments add to butter mixture, mix until combined", "next, add the slow ass molasses and baking soda mixture. mix in the chocolate. transfer to fridge. ignore it for a few hours, i ignored it for about 24 hours. it happens", "when ready, preheat oven to 325 degrees. Line baking sheets with parchment paper", "mix the granulated sugar and sweet ground chocolate on a plate. using an ice cream scoop, or whatever, scoop out dough and roll into balls, then roll around in the sugar + chocolate mixture. transfer balls onto lined baking sheets, fridge for 20 minutes. (martha reversed that step, good for her. i wanted to get that step over with, go from fridge to oven...) bake for 15-18 minutes, allow to cool for 5 minutes and then transfer to wire rack until cool completely.
3
BAM."]

864

kcal

Calories

Fat

116

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 7 ounces best quality chocolate, rough chopped, 1 teaspoon baking soda, 1/2 cup vegan butter (1 stick), i used Earth Balance, 1/2 cup packed light brown sugar, and more.

Yes, Chocolate Ginger Molasses 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 Ginger Molasses Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions