Dairy-free and egg-free, these are perfect for holiday parties where a variety of diets are present. These cookies really need to be baked on parchment paper, not a greased cookie sheet, and don't try to rush the pre-baking chilling process as it will keep your cookies from spreading too thin. (If this happens, they will still taste delicious, but they will be messy to eat!
Makes about 20 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 2/3 cups all-purpose flour
- 2 t. ground ginger
- 1 t. ground cinnamon
- 1/4 t. nutmeg
- 1 1/2 T. cocoa powder
- 1 t. baking soda
- 1/2 cup dairy-free soy margarine (1 stick)
- 1/2 cup plus 1 T. packed dark brown sugar
- 1/2 cup blackstrap molasses
- 1 T. dairy-free almond milk or soy milk
- 1 heaping cup dairy-free chocolate chips
- 1/4 cup organic white sugar, for sprinkling
1. In a medium-sized mixing bowl, sift together the dry ingredients until well-mixed.
2. In a large mixing bowl using and electric hand mixer, cream together the dairy-free soy margarine and dark brown sugar until fluffy and well combined, about 2-3 minutes. Add the molasses and dairy-free milk alternative, mixing until well combined. In several additions, mix in the dry ingredients to the wet until just combined. Fold in the dairy-free chocolate chips. Cover the dough with plastic wrap and refrigerate for 2-4 hours.
3. Preheat the oven to 325 F. Line a large baking sheet with parchment.
4. Remove the dough from the refrigerator and form into 2" balls, placing them on the sheet as you work and pressing down to flatten slightly. Place the sheet in the freezer for 10 minutes. Remove the sheet from the freezer, dust the cookies with sugar, and bake for about 12-15 minutes, or until the surfaces just begin to crack. Let cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to finish cooling.