These golden gingerbread cookies are warmly spiced with ginger, cinnamon and nutmeg, rich with molasses and coconut sugar, and finished with an optional drizzle of melted Loco Love Mylk Chocolate.

Chewy from the oven or baked a little longer for that perfect gingerbread crunch, they’re simple, nostalgic and made for sharing. A little celebration of our cult-favourite Zingy Gingerbread Caramel returning for its annual moment in the sun. Just like the chocolate, these cookies won’t stay around for long.

(Makes 12)

INGREDIENTS:

100g butter

180g coconut sugar

1 Tbsp molasses or maple syrup

1 egg

200g spelt flour

1 tsp baking soda

¼ tsp salt

1 Tbsp ground ginger 

1 + ½ tsp ground cinnamon 

½ tsp ground nutmeg

Raw sugar, optional

50g Locolove mylk chocolate drops, optional 

METHOD:

1. Preheat oven to 180C and line with a baking tray. Set aside.
2. Melt butter in a saucepan,  turn off heat and add in sugar and molasses. Whisk until thick and glossy. Once the mixture has cooled add the egg and whisk through. 
3. Transfer the wet mixture to a mixing bowl then sift in the remaining ingredients and mix until a dough forms. If the dough is runny refrigerate for 10-20 minutes, or until it can be rolled in your hand.
4. Measure a heaped dessert spoon of dough and roll into a ball. Dip the top in raw sugar (optional) then place on the lined tray- sugar side up. Repeat, making sure you leave lots of room between the cookie balls as these cookies will spread. 
5. Bake for 17-20 minutes- at the 17 minute mark the cookies will be more chewy, at the 20 minute mark, more crunchy.Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
6. To drizzle with chocolate, simple melt the locolove mylk chocolate drops and drizzle onto the cookies once cold. 

VEGAN OPTION:

Swap butter for vegan butter and egg for 1 flax egg. If you prefer to use coconut oil swap for 80g coconut oil and 1 Tbsp plant milk or water. 

Recipe by: @panaceas_pantry
panaceaspantryblog.com