Chunky Chocolate Chip Gingerbread Cookies

Chunky Chocolate Chip Gingerbread Cookies

We're well into autumn, and it feels high time to bring the spice. Don't worry; in bringing the spice we needn't bring the usual ragtag crew of white flour and sugar. Those guys give ginger a bad reputation! Steer clear. These vegan cookies are low in sugar and high in nutritious ingredients. They have a great crunch and a warming spicy kick. Festive vibes are infiltrating my kitchen...



  • 100g ground almonds
  • 100g gluten free oats
  • 2 tsp cinnamon
  • 2 1/2 tsp ground ginger
  • ½ tsp sea salt + more for salting
  • Approx 40g dark chocolate chunks (I used 85% cocoa content)
  • 1 tsp baking powder
  • 4 tbsp coconut oil, melted
  • ½ tbsp blackstrap molasses
  • 3 tbsp erythritol (or more honey/maple syrup for vegan)
  • 1 tbsp honey/ maple syrup
  • 3 tsp vanilla extract


  1. Preheat the oven to 180°C.
  2. In a large bowl, mix together all the ingredients. Or, alternatively, put everything except the chocolate chips in the food processor and blitz (add the chocolate chips when combined.)
  3. Refrigerate the mixture for hour (optional — but it makes the coconut oil solidify, which results in a chunkier, more flavourful cookie)
  4. Roll the mixture into balls (about 10) and press lightly onto a parchment paper lined baking sheet.
  5. Sprinkle salt on top.
  6. Bake for approximately 8-10 minutes or until browned on top. The cookies will harden as they cool.