Chocolate Cranberry Ginger Cookies
Are you done with all your holiday baking? I hope not, because these Chocolate Cranberry Ginger Cookies need to be added to your holiday cookie tray.
- They are easy to make – All you need is a bowl, some measuring equipment, and a wooden spoon. The wet ingredients are added into the dry ingredients to form a thick dough, which is then rolled into balls and baked into cookies. Cookies don’t get much simpler than that!
- They are healthy-ish – These cookies are vegan and filled with great things like coconut oil, applesauce, and white whole wheat flour. Plus, there are a slew of health benefits from the vitamin rich cocoa powder, antioxidant heavy cranberries, and anti-inflammatory ginger. Feel free to grab more than one.
- They are delicious – Chocolate cookies are always amazing, but the ginger and cranberry give them an extra dose of delicious and a nice holiday flavor. #nom.
Need I say more?
My mom and I entered this recipe into the Star Tribune Holiday Cookie Contest two years ago. We didn’t win, but we did get a nice little mention in the paper. It made us feel pretty awesome. (It doesn’t take much.)
I hope these Chocolate Cranberry Ginger Cookies make it to your holiday cookie tray this year, but don’t think that they are just for Christmas. I like to bake up a batch and keep them in my freezer (because frozen cookies are the best) for a guilt-free evening treat.
If you are looking for more cookies, here are a few other (more indulgent) recipes from Just J.Faye: Molasses Creams with Ginger Cream Cheese Frosting, Christmas Treasure Drops, Chocolate Pistachio Meringues, Fruit & Nut Chocolate Zinfandel Cookies, and Cardamom Pistachio Chocolate Chip Cookies.
Happy baking and happy holidays!!
- 1 ½ cup white whole wheat flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ¼ cup coconut oil, melted
- 1/3 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- ¼ cup crystallized ginger
- 1/3 cup dried cranberries
- Preheat the oven to 325 degrees and line baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients (flour through ground ginger).
- In a medium bowl, stir together the coconut oil, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until incorporated. Stir in the crystallized ginger and dried cranberries. The dough will be thick.
- 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.
- You can find crystallized ginger in a couple of different places. The first few times I made these I used Trader Joe’s crystallized ginger chunks and chopped them into small pieces. This year I used Archer Farms crystallized ginger from Target.
- The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.
- Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
- 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.
- Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.