Gingerbread Drops

For me, a Christmas cookie platter is incomplete if it’s missing gingerbread. I come from a ginger loving family, and those sweet and spicy cookies are amongst the first to disappear… Usually mine make their appearance in the form of small simple gingerbread boys (featuring a smiley face and a single candy button), but I have also gone all out a few times with fully decorated houses (talk about sugar overload, but oh so pretty). There are times though, when you want something with a little more (let’s say) adult appeal. Something that blends those familiar spicy flavours with coffee, bittersweet chocolate, and (another holiday icon) cranberries. These are gingerbread, all grown up.



Gingerbread Drops


1/2 cup Coconut Oil (soft, but not melted)

3/4 cup Brown Sugar

3/4 tsp Baking Soda

1/2 tsp Espresso Powder

1 tsp Ground Ginger

1 tsp Ground Allspice

1/4 tsp Salt

1/4 cup Molasses

1 tsp Vanilla Extract

1/4 cup Applesauce

2 cups All-Purpose Flour

1/2 cup Bittersweet Chocolate Chips

1/2 cup Dried Cranberries


Pre-heat oven to 375° F.

Coarsely  chop the chocolate chips and cranberries. Set aside.

In a large bowl, beat the coconut oil and sugar together. Add the baking soda, espresso powder, spices and salt, and mix well. Add the molasses, vanilla and applesauce, and beat until well combined. Mix in flour, in 1/2 cup additions (finish mixing with a spoon if the dough becomes too stiff for a mixer). Stir in chocolate chips and cranberries.

Using a tablespoon to measure, drop dough onto an ungreased cookie sheet. Cookies will not spread when baking, so gently spread dough with the tip of a small spoon to add texture. Bake for 8 minutes, bottoms should be lightly browned. Transfer to a wire rack to cool… I found that these are nice while still warm, but better the next day.

Makes about 36 cookies.



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