Dark Chocolate Ginger Cookies

Dark Chocolate Ginger Cookies

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Number of Servings: 24
Serving Size: 1 Cookie


  • 4 T butter
  • 2 small bananas ripe and mashed
  • 1/4 cup dark brown sugar
  • Sugar Substitute blend for baking (equal to 1/2 cup of sugar)
  • 1/2 cup molasses
  • 1 1/2 cups plus 1 T while whole-wheat flour
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 T dark cocoa powder
  • 1 tsp baking soda
  • 3.5 oz 70% cocoa dark chocolate bar, fine chop
  • 3 T sugar in the raw
  • Fine finishing salt (optional)


  1. Cream margarine, banana, brown sugar and sugar substitute by hand or with a mixer. In a medium bowl measure out your dry ingredients and add to wet
    ingredients, blend.
  2. Add the chopped dark chocolate bar. Place contents in the freezer and freeze up to 2 hours.
  3. Roll cookies into 1 ” balls and roll in raw sugar. Refrigerate again for 20 minutes. Bake at 350 degrees for 12-15 minutes or until cookies begin to crack.
    The longer the cookies bake the firmer they will be, but these are a soft cookie.

Profile Exchange: 1 and 1/2 starch servings

Photo courtesy ofMy Natural Family.