Chocolate Gingerbread Cookies Miami FL

Here’s a twist on a traditional recipe for Chocolate Gingerbread Cookies, melding the exotic flavors of fresh ginger, cinnamon, nutmeg and chocolate, plus a twist of peppermint.All of the ingredients should be available at your local natural and organic food store. Keep on reading to learn how to do it.
Cafe Bom Dia
(305) 447-4023
5200 Blue Lagoon Drive, Suite 700
Miami, FL
Explorer's Bounty Inc.
(305) 455-2141
8390 NW 53rd St Ste 312
Miami, FL
Lucini Italia Organics
(305) 858-7200
3225 Aviation Ave 6th Fl
Miami, FL
Lakewood Organic Juices
3053245900,ext3005
PO Box 420708
Miami, FL
Freedom Fresh LLC.
(305) 715-5710
8901 NW 33rd St Ste 100
Miami, FL
Coral Gables Farmers Market
(305) 460-5312
405 Biltmore Way; Coral Gables City Hall
Coral Gables, FL
Trile Giant South America Corp.
not working
8403 NW 68st.
Miami, FL
Coconut Grove Farmers Market
(305) 238-7747
Corner of Grand Avenue; Margaret Street
Coconut Grove, FL
eoilco labs
(305) 663-8187
5825 S.W. 68th Street Unit C
South Miami, FL
Daabon Organic U.S.A. Inc
(406) 556-4645
1110 Brickell Ave #204
Miami, FL
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provided by: Organic Food and Green Living

Chocolate Gingerbread Cookies

It simply isn’t Christmas without warm, freshly baked cookies. Here’s a twist on a traditional recipe, melding the exotic flavors of fresh ginger, cinnamon, nutmeg and chocolate, plus a twist of peppermint. All of the ingredients should be available at your local natural and organic food store.

Chocolate Gingerbread Cookies 

Makes 2 dozen
  • 1½ cups flour 
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg 
  • 1 teaspoon baking soda 
  • 1/4 cup cocoa powder 
  • 8 tablespoons butter 
  • 2 teaspoons grated fresh ginger (or 1 teaspoon ground) 
  • 1/2 cup molasses 
  • 4 tablespoons sugar, divided 
  • 6 ounces chocolate chips 
  • 1/2 cup chopped nuts (optional) 
  • 1/4 cup crushed peppermint candy canes 
Sift flour, cinnamon, nutmeg, baking soda and cocoa together. Set aside. Cream butter and ginger until light. Stir in molasses and 2 tablespoons sugar. Gradually add flour mixture into butter mixture. Stir in chocolate chips and nuts. Wrap dough in plastic, and refrigerate at least 1 hour. Heat oven to 325°F. Roll 1 tablespoon dough into ball with palms and flatten into disks. Dip in crushed candy canes and remaining 2 tablespoons sugar. Place 2 inches apart on baking sheet. Bake 15 minutes. Cool. Recipe and photo courtesy of Grandma’s Original Molasses/B & G Foods...

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