WEEKDAYS 1e|12c|p

Bridget Besoner's Ginger Spice and White Chocolate Chip Cookies

Bridget Besoner
Servings: Over 12
1 to 2 hr

These cookies have it all -- sugar, spice and everything nice!

  • Ingredients
  • step-by-step directions
Bridget Besoner's Ginger Spice and White Chocolate Chip Cookies
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 3/4 cup coconut oil
  • 3/4 cup coconut palm sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup white chocolate chipscrystallized ginger (for garnish)
  • Start off with combining the coconut oil and sugar in a mixing bowl. Mix until smooth and add in egg and molasses.
  • In a separate bowl, take the flour, baking soda, salt, and spices and mix until thoroughly combined. 
  • Add the dry mixture to the wet and blend well. 
  • Add chocolate chips and mix just to combine.  Refrigerate dough for about an hour. 
  • Once dough is out of fridge, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and roll the dough into balls.
  • Cut small pieces of crystallized ginger and place them on each cookie to taste. I found the more the merrier. 
  • Bake cookies for about 10 minutes, give or take a minute. Let sit on the cookie sheet for a few minutes and then transfer to a cooling rack, if you can control yourself from eating them all before that happens. If you think that they taste amazing out of the oven, just wait until you try them once cooled. They become chewy, spicy, and utterly irresistible.
Similar categories: Desserts Courses & Meals
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