Choco-Gingerbread Cookies

5.0 (1 reviews)

Choco-Gingerbread Cookies



  • 1 1/2 cups plus 1 Tbsp. all-purpose flour
  • 1 1/4 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 Tbsp. cocoa powder
  • 8 Tbsp. margarine, softened
  • 1 Tbsp. freshly grated ginger root
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup molasses
  • 1 tsp. baking soda dissolved in 1 1/2 tsp. boiling water
  • 1 cup semisweet chocolate chips
  • 1/4 cup granulated sugar


  • In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Set aside.
  • With an electric mixer, beat together the margarine and grated ginger root until well blended, about 4 minutes. Add the brown sugar and beat until combined. Add the molasses and beat well. Beat half of the flour mixture into the margarine mixture. Beat in the baking soda mixture, then the rest of the flour mixture. Stir in the chocolate chips. Chill, covered, for about one hour.
  • Preheat the oven to 325 degrees F.
  • Roll the dough into 1 1/2-inch balls, then roll each ball in the granulated sugar. Place on baking sheets lined with parchment paper. Bake until the surfaces crack slightly, about 13 to 15 minutes.

Makes about 2 dozen cookies

Rated 5.0/5 based on 1 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind