Gingerbread Chocolate Chip Cookies

NUTRITION INFORMATION:

Amount Per Serving: CALORIES: 116 TOTAL FAT: 6g SATURATED FAT: 1g CHOLESTEROL: 14mg SODIUM: 66mg FIBER: 1g SUGAR: 12g PROTEIN: 2g


PREP TIME: 15 minutes  - COOK TIME: 9 minutes  - TOTAL TIME: 24 minutes

 

INGREDIENTS:

COOKIES

  • 6 tablespoons Moxie Nosh - Gingerbread Cashew Butter
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom (optional)
  • 1/2 teaspoon baking soda
  • 1 egg yolk
  • 1 1/2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (dairy-free for Paleo)

SPICED SUGAR COATING

  • 1 1/2 tablespoons raw (turbinado) sugar, use coconut sugar for Paleo or omit sugar coating
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice

 

INSTRUCTIONS

  1. In a medium sized bowl, whisk together the Gingerbread Cashew Butter, coconut sugar, spices, baking soda, egg, molasses and vanilla. Once combined use a rubber spatula to fold in the mini chocolate chips. The dough will be thick and sticky so you'll have to work them in.
  2. Scrape down the sides of the bowl with the rubber spatula and form the dough into large ball. Cover the bowl with plastic wrap and chill in the freezer for 15 minutes.
  3. Preheat oven to 350F and line a light colored baking sheet with parchment paper.
  4. Make the spiced sugar coating by combining all the ingredients in a small bowl.
  5. Once the dough has chilled. Scoop out a tablespoon of the dough and roll it into ball between the palms of your hands, then roll it around in spiced sugar until it's coated. Place on the baking sheet, then repeat the process, spacing the dough balls approximately 3 inches apart.
  6. Bake the cookies on the middle rack of the oven for 7-9 minutes, watching closely. They will appear soft when removed from the oven, but will set after cooling.
  7. Immediately after removing the cookies from the oven, gently press down on them to flatten slightly. Leave the cookies on the baking sheet to cool for 2-3 minutes before removing them to cool completely on a wire rack.

 

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