These soft and chewy molasses spice cookies are dipped in dark chocolate. They are completely addicting... and you'd never guess that they're made with whole wheat flour!
2cupswhite whole wheat flour
¾cupunsalted buttersoftened slightly
granulated sugarfor rolling
8ouncesbittersweet (dark) chocolatechips or chopped chocolate
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium bowl, whisk together white whole wheat flour, baking soda, salt, cinnamon, cloves and ginger.
Using an electric mixer, beat together butter and brown sugar until creamy. Add the molasses, egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
Slowly add the dry ingredients to the wet and beat on low speed until combined.
Roll 1 teaspoon size portions of dough into balls and roll in granulated sugar. Place on the prepared baking sheets. Bake for 8-10 minutes, until cookies are barely soft in center. Let cookies cool completely before dipping in chocolate.
Place chocolate and coconut oil in a small saucepan. Heat over low heat, stirring, until melted and smooth. Pour chocolate into a small bowl and dip one side of each cookie. Place dipped cookies back on the parchment-lined baking sheet. Place baking sheet with cookies in the refrigerator for 15 minutes to allow the chocolate to harden.
Cookies store well in the freezer. Wrap airtight and keep in freezer for up to 3 months.