Gingerbread Chocolate Chunk Cookies
Author: Megan - The Emotional Baker
Serves: 24
- ½ cup brown sugar
- 1 cup sugar
- ½ cup canola oil
- 1 tsp vanilla
- ⅓ cup molasses
- ⅓ cup almond milk
- 2.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp cinnamon
- 1.5 tsp ground ginger
- 1 cup chocolate chunks, divided
- Preheat oven to 350 degrees. If not using nonstick baking sheets, line with parchment paper or Silpat.
- Combine brown sugar, sugar, canola oil and vanilla with fork in large bowl. Add molasses and almond milk and mix to combine.
- Mix flour, baking soda, baking powder, salt, and spices in measuring cup. Pour into wet mixture and mix until combined.
- Fold in a ½ cup of chocolate chunks.
- Divide dough into 24 equal pieces, roll into balls and flatten with palm of hand. Decorate with remaining chocolate chunks.
- Bake for 10 minutes. Allow to cool for 5 minutes, then transfer to wire racks.
Recipe by The Emotional Baker at https://theemotionalbaker.com/gingerbread-chocolate-chunk-cookies/
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