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The 'Black Girl Baking' Cocoa Gingersnap Cookies Recipe!


Now I absolutely stand firm on being a great cook, but when it comes to baking, give me a box-mix and I'll work some wonders, but that's as far as my baking talent goes, lol!

Needless to say there is a very distinct difference between cooking and baking, and my strength is not in the latter!


However, I'll lean to Jerrelle Guy anytime for my 'healthier' baking treat needs.

I simply love the connection of us both finding our initial culinary creations in our youth with a milkshake! (Hers the candy 'kitchen sink' mine the 'chocolate-peanut butter').


She has since gone on to dabble in creating healthier options within the baking scene and more. So much so that Jerrelle has compiled some of her treats in an award winning cookbook, 'Black Girl Baking' that was also nominated for the prestigious James Beard Award!


Jerrelle Guy, thanks for your influence to the industry, I see you sis!


For more information on Jerrelle Guy and what she's got cooking, check her out at: www.chocolateforbasil.com



 

R E C I P E

Just in time for the holiday and National #CookieDay, check out Jerrelle Guy's signature *Cocoa Gingersnap Cookies* recipe below!



Cocoa Gingersnap Cookies

Egg-Free, Vegan Option

Ingredients:

  • 6 tbsp (84 g) softened butter or virgin coconut oil

  • 1 cup (200 g) granulated sugar

  • 2 tsp (10 ml) vanilla extract

  • 1 tsp packed fresh grated ginger

  • 1 tsp packed orange zest

  • ⅓ cup (80 ml) flax eggs

  • 3 tbsp (60 g) unsulfured molasses

  • 1½ cups (180 g) white whole wheat flour

  • ½ cup (60 g) cacao powder or cocoa powder

  • 2 tsp (5 g) baking soda

  • 2 tbsp (12 g) ground ginger

  • 1 tbsp (8 g) ground cinnamon

  • 1 tsp salt

  • Sugar in the raw, for rolling

Directions:

Preheat the oven to 375℉ (190℃ or gas mark 5). Position 2 oven racks in the center of the oven, and have 2 baking sheets lined with parchment nearby.

In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter, granulated sugar, vanilla, grated ginger, and orange zest until very fluffy, about 3 minutes. Then slowly add the flax egg and molasses and continue to beat until creamy. Sift in the flour, cacao powder, baking soda, ground ginger, cinnamon, and salt and continue to beat until just combined. Let the batter sit for 10 minutes.

Roll 1-inch (2.5-cm) balls of dough in your palms, and then into the raw sugar to coat. Place the cookies on the baking sheet with about 2 to 3 inches (5 to 7.5 cm) between each one, and bake for 15 to 20 minutes, or until cooked and crispy. Remove from the oven and allow to cool for 5 minutes and then transfer to a wire rack to cool completely, at least 1 hour, best overnight uncovered, before eating so they make a snap.

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