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Chocolate Gingerbread Cookies

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  • 1 ¼ cup (310 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2 ml) salt
  • 2/3 cup (160 ml) cocoa powder
  • ½ tsp (2 ml) each ground cinnamon and ground nutmeg
  • ¼ tsp (1 ml) each ground allspice and ground cloves
  • ¼ cup (60 ml) coconut oil
  • ¼ cup (60 ml) mashed avocado
  • ½ cup (125 ml) brown sugar
  • ¼ cup (60 ml) fancy molasses
  • 1 tbsp (15 ml) freshly grated ginger
  • 1 tsp (5 ml) vanilla extract
  • 1/3 cup (60 ml) So Nice Organic Almond Original or Unsweetened
  • ½ cup (125 ml) dairy free chocolate chips, melted (optional)


  • Preheat the oven to 350 F (180 C). Line a large baking tray with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, salt, cocoa and spices. Set aside.
  • In bowl of a stand mixer fitted with paddle attachment, beat together coconut oil, avocado, brown sugar and molasses until creamy and smooth, about 2 minutes. Stir in ginger and vanilla extract.
  • With mixer on low, add half the flour mixture stirring until just incorporated. Add So Nice Organic Almond Original or Unsweetened and then remaining flour mixture and stir until incorporated.
  • Form two tablespoons of dough into balls and place on prepared baking tray, about 2 inches (5 cm) apart. Slightly flatten cookies with the palm of your hand or a spatula. Bake cookies until set around edges, but still soft in the center, about 12 to 15 minutes. Let cookies cool on baking tray for two minutes. Transfer to a wire cooling rack and cool completely.
  • If using, melt chocolate in a heatproof bowl over a pot of simmering water. Once melted, drizzle over cookies. Allow chocolate to set at room temperature before serving.

Makes about 20 cookies.