Delectable, decadent & delicious Chocolate Gingerbread Cookie

Dairy-free, Egg-free, No High Fructose Corn Syrup, No Hydrogenated Oils, VEGAN.

Recipe – Chocolate Gingerbread Cookie

— Ingredients —

  • 7 oz cacoa nibs
  • 1 1/2 cups whole wheat flour
  • 1 1/4 tsp ground ginger
  • 2 Tbsp ginger – crystallized
  • 1 tsp ground cinnamon (fresh)
  • 1/4 tsp ground cloves (fresh)
  • 1/4 tsp ground nutmeg (fresh grated)
  • 1 Tbsp cacao powder
  • 6 Tbsp Smart Balance (no hydrogenated oils)
  • 1/4 cup apple sauce (unsweetened)
  • 1 Tbsp freshly grated ginger
  • 1/2 cup drak-brown sugar, packed
  • 1/2 cup barley malt syrup
  • 1 tsp baking soda
  • 1 1/2 tsp water – boiling
  • 2 tsp baking powder (gluten-free)
  • 2 Tbsp instant coffee (regular)
  • 1/4 cup honey (orange, raw)

 –Procedure —

  1. Line two baking sheets with parchment. In a medium bowl, sift together whole wheat flour, ground ginger, fresh cinnamon, fresh ground cloves, fresh grated nutmeg, baking powder and cacao powder.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat Smart Balance and grated ginger until whitened, about 4 minutes. Add dark brown sugar and instant coffee; beat until combined. Add barley malt syrup, apple sauce and honey; beat again until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of wheat flour mixture and old fashioned rolled oatmeal into butter mixture. Beat in baking-soda mixture, then remaining half of wheat flour mixture. Mix in cacao nibs and crystallized ginger; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.


Servings: 24              Yield: 24

Cooking Times

Preparation Time: 1 hour

Cooking Time: 1 hour

Inactive Time: 2 hours

Total Time: 4 hours

Degree of Difficulty: Moderately difficult

Oven Temperature: 325°F

Nutrition Facts:

Serving size: 1/24 of a recipe (1.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.


  • Optional 1 cup walnuts changes nutritional to 158.84 calories and total fat to 6.61 g (10%)
  • Use coffee grinder to grind spices fresh.

Author: Mama Vega

Source: Mama Vega*s “The Good Stuff… A taste of Home”

Copyright: Mama Vega*s Products 2011

Barley: Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweeteners.  When  fermented, barley malt syrup has a low glycemic value, which means it does not cause a sugar rush or a sudden spike in blood sugar after consumption.

Cacao: Cacao contains a wide array of unique properties and minerals, including high levels of sulfur and magnesium. It may increase your focus and alertness and contains nutrients to keep you happy.

Ginger: Anti-viral, anti-toxic, anti inflammatory properties and can be used to treat rheumatoid arthritis, osteoarthritis, and various other muscular disorders.

Nutmeg: brain tonic, bad breath, liver and kidney detox, Indigestion and sleep aid.