Epicure Recipes

⏾☀︎

Soft Gingerbread Chews

DessertLow-sodiumSugar ConsciousOnion-freeGluten-freeSheet PanDessertsDairy-freeGarlic-freeChristmas

45 min (includes 20 min chill time)

18 cookies

Print

These are soft and chewy with a tingly ginger kick!

Ingredients

  • 1 egg
  • 1⁄4 cup coconut oil, melted
  • 1⁄4 cup molasses, fancy or cooking
  • 1 pkg Gingerbread Mix
  • Granulated sugar, for coating, optional

Preparation

  • In a bowl, whisk egg, then whisk in oil and molasses. Stir in mix. Dough will be very dense. Refrigerate to chill and firm, about 20–30 min or overnight.
  • Preheat oven to 350° F. Line Sheet Pan with Sheet Pan Liner.
  • Using scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat, if using.
  • Arrange balls 1” apart on pan. Bake until cookies crack on top and edges start to set (they’ll still be a little soft), about 10–12 min. Let cool on pan 5 min, then transfer to Cooling Racks.
  • Store in airtight container, at room temperature, up to 5 days or freeze up to 3 months.

Epicure Products Used

Nutritional Information

Per serving(1 cookie): Calories 90, Fat 3.5 g (Saturated 2.5 g, 0 0 g), Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 13 g (Fiber 1 g, Sugars 9 g), Protein 1 g.

Tips

Before starting, place Sheet Pan line with Sheet Pan Liner in the fridge to chill.

Don’t overbake cookies—the edges should just be set; they’ll continue to cook once they rest in the pan. This will keep them moist and chewy.