Gingerbread Chocolate Chip Cookies are soft, chewy treats filled with warm spices and gooey chocolate chunks. This easy Christmas cookie recipe is perfect for anyone who loves classic gingerbread with a sweet twist. It’s cozy, rich, and dairy-free!
If you love bold flavors, try our Mint Chocolate Chip Cookies for a fresh and cool bite. Craving something spiced and creamy? The Vanilla Chai White Chocolate Chip Cookies are a must-bake!
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What are Gingerbread Chocolate Chip Cookies?
Gingerbread Chocolate Chip Cookies are soft and chewy cookies with warm spices and sweet chocolate chips. They’re not a Filipino recipe but are loved around the world, especially during holidays. The mix of molasses and ginger gives them a unique flavor. These cookies smell like Christmas and taste even better!
History of Gingerbread Chocolate Chip Cookies
Gingerbread dates back to Europe in the Middle Ages, while chocolate chip cookies were invented in the U.S. in the 1930s. Combining the two came much later as a fun twist.
Bakers wanted to blend spicy and sweet flavors. Now, it’s a cozy treat many love to make during the holidays using cookie dough balls, dark brown sugar, and a handy cookie scoop.
Substitutions
- Molasses – Use date syrup or maple syrup if you don’t have molasses on hand.
- Plant-based butter – Unsalted butter or coconut oil (solid) works well for a slightly different texture.
- Brown sugar – Use coconut sugar or dark brown sugar for a deeper flavor.
- All-purpose flour – Substitute with oat flour or a gluten-free blend.
- Vegan chocolate chips – Try white chocolate chips, chopped dark chocolate, or carob chips for a unique twist.
Recipe Variations
- Gluten-free version – Use a 1:1 gluten-free flour mixture for a celiac-friendly cookie.
- Spicier flavor – Add a pinch of cayenne pepper for a warm kick.
- Chewy raisin version – Swap half the chocolate chips with raisins or chopped dates.
- Nutty delight – Mix in chopped walnuts or pecans for extra crunch.
- Frosted cookies – Drizzle with vegan white chocolate for a decorative touch.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months; bake directly from frozen, adding 2–3 minutes to the bake time.
- Baked cookies can also be frozen in airtight containers for future snacking.
Ingredients
Listed below are all the ingredients you will need:
- Butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Molasses
- Ground cinnamon
- Ground nutmeg
- Salt
- Ground ginger
- Ground cloves
- Baking soda
- Baking powder
- All-purpose flour
- Dark chocolate chips
See recipe card for quantities.
Instructions
In a large bowl, mix butter, brown sugar, and white sugar until light and fluffy.
Add vanilla and molasses. Stir until smooth.
Mix in cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder.
Stir in the flour until a dough forms.
Fold in the vegan chocolate chips.
Chill the dough in the fridge for 1 hour. Preheat oven to 350°F (175°C). Line a baking sheet.
Scoop dough onto the sheet using a tablespoon.
Bake for 13–15 minutes or until golden at the edges.
Let cookies cool before serving!
Hint: Letting the dough chill is key. It helps the spices meld and keeps the cookies from spreading too much. Don’t skip the chilling step!
⭐ Top Tip
Use high-quality molasses and freshly ground spices for the best flavor. After baking, let the cookies rest for 5 minutes on the baking sheet before moving them.
They continue to cook slightly and firm up. For ultra-soft cookies, slightly underbake and cool completely on a rack.
FAQ
More Recipes
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Gingerbread Chocolate Chip Cookies
Ingredients
- 10 tablespoons Plant-based butter softened
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 tablespoon Vanilla extract
- 5 tablespoons Molasses
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Salt
- ¾ teaspoon Ground ginger
- Pinch of Ground cloves
- ½ teaspoon Baking soda
- ¾ teaspoon Baking powder
- 2 cups All-purpose flour
- 1¾ cups Vegan dark chocolate chips
Instructions
- In a large bowl, cream together the plant-based butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract and molasses. Mix until smooth.
- Add cinnamon, nutmeg, salt, ginger, cloves, baking soda, and baking powder. Mix until fully combined.
- Gradually stir in the flour until the dough forms.
- Fold in the vegan chocolate chips.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
- Scoop 1-tablespoon portions of dough and place them on the baking sheet.
- Bake for 13–15 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Watch The Recipe Video!
Storytelling Time!
This brings me memories while growing up. I did not like Gingerbread Cookies because they didn't have chocolate in them. It didn't even taste good! However, when I started baking A LOT, I started to like Gingerbread Cookies only because I started eating them not only once a year, but more than a few times during the holidays!
I love this season! Not because of all the gifts that will be given or all the food that will be made or eaten, I love this season because there will be family get-togethers! I get to hang out with my family and close family friends whom I haven't seen in ages. There is so much laughter, great memories, and of course, good food. These cookies will be a huge hit to share with the family, and one bite of the cookies will always bring back happy memories!
Hailey C says
They sounds amazing! How many do these make? ♡
Lainey says
2 dozen large cookies. 🙂
Bonnie says
Amazing! This is so yum!
Lainey says
Thank you so much for your generous comment, Bonnie!
Karen Tieken says
So excited to try this recipe. My mother used to make chocolate chip gingerbread cookies by adding a few ingredients and chocolate chips to a boxed gingerbread mix. They were so good. Your recipe seems like the perfect answer to my wish of making yummy gingerbread chocolate chip cookies from scratch. Thank you. 😊
Lainey says
Hi, Karen. It's good to know that you're interested to try this recipe. Please let me know how it goes with you when you make this. I'm also excited for you. Happy baking!
Sweet says
Oooooooh! I've never tried this before. I'm going to make a batch of this soon!