Time to get in the holiday spirit my friends!
Today I’ve collaborated with some lovely fellow bloggers to share our best Christmas cookie recipes. Click here for last year’s recipes, including my Vegan Gingerbread Cake and scroll to the bottom of this post for this year’s recipes!
The cookie recipe I’m sharing today is one that has been in my family since I was a little girl, but I modified it to be more nutritious 🙂 My mom would make these cookies every Christmas, reading from the crinkled up page torn out of a 1994 Gourmet magazine. The scent of spicy ginger and melty chocolate was heavenly wafting through the house and no one wanted to wait for the cookies to cool down before sneaking a bite.
These cookies are chewy, a little spicy, and suuuuper chocolatey. They make a wonderful gift when wrapped up with a bow, or a scrumptious treat after a holiday dinner. I hope your friends and family love them as much as mine do! You may need to make a double batch 😉
Whole Wheat Dark Chocolate Ginger Crisps
- 1 1/2 cups of whole wheat flour I used sprouted whole wheat
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- cloves pinch ground
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1 cup of coconut oil
- 1 cup of coconut sugar
- 1 large egg
- 1/3 cup of finely chopped crystallized ginger packed
- 1 1/2 cups of chopped dark chocolate
Preheat oven to 350F.
In a medium bowl, mix together the flour, baking powder, spices, and salt.
In a large bowl with an electric mixer, beat together coconut oil and coconut sugar. Beat in the egg.
Add dry mixture to wet mixture and stir until combined. Fold in crystallized ginger and chocolate pieces.
Scoop out rounded tablespoons of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Leave 2 inches of room around each cookie, they spread as they bake. Bake for 12 minutes or until edges are dark brown and crispy.
Let cookies cool completely on baking sheet before removing. This is necessary if you want your cookies to stay intact, they're crumbly when hot.
Welcome to this very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives
Visit these Canadian Bloggers to save all of these sweet holiday cookie recipes:
- Austrian Husarenkrapferl Cookies by Evelyne at CulturEatz
- Candy Cane Kissed Chocolate Chip Cookies by Fareen at Food Mamma
- Chocolate Candy Cane Biscotti by Amanda at Peppers & Pennies
- Christmas Piñata Cookies by Karin at The Kitchen Divas
- Coconut shortbread Sandwiches by Taylor at The Girl on Bloor
- Crispy Spicy Almond Roccoco Italian Cookie Recipe by Maria at She Loves Biscotti
- Double Chocolate Mint Cookies by Diana at 365 Days of Easy Recipes
- Eggnog Madeleines by Samantha at My Kitchen Love
- Eisenbahner (Railroad) Cookies by Vicky at Tiny Sweet Tooth
- Gluten Free Thumprint cookies by Jenn at One Heart One Family
- Jewish Shortbread Cookie Pie by Jo-Anna at A Pretty Life in the Suburbs
- Nanny’s Molasses Cookies by Laura at Bluenose Baker
- Peppermint Macarons by Cristina at I Say Nomato
- Sablés Bretons with Chocolate Caramel Beurre Salé by Hilary at Cocoa Bean, the Vegetable
- Stained Glass Gingerbread Cookies by Megan at Food & Whine
- Stuffed Double Chocolate Turtle Cookies by Cassie at Crumb Kitchen
- Thumbprint Caramel Shortbread Cookies by Kacey at The Cookie Writer
- Toasted Flour Sablés by Kimberlie at The Finer Cookie
- Triple Chocolate Pistachio Cookies by Marie at Food Nouveau
- Whole Wheat Dark Chocolate Ginger Crisps by Melanie at The Refreshanista
Sharing is caring! Please post on social media if you like with the hashtag #CDNFoodCreatives!
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