Chocolate Gingerbread Cookies (paleo, vegan)

These chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. Can also be made vegan. Thanks to Bob’s Red Mill for sponsoring today’s post.

You’d probably think that the Monday before Thanksgiving, I’d be posting an actual Thanksgiving recipe. But whoops. I got the date wrong and didn’t make enough Thanksgiving recipes!

So here I am with Christmas cookies!

These chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. Includes a vegan option.

I already have a recipe for chocolate gingerbread cookies that are made with whole wheat or all-purpose flour. They are really, really amazing. But not so much if you can’t have grains!

I’ve been wanting to convert that to a paleo version for a while now so that’s what I’m sharing today! And the result is some cookies that are just as perfect as the regular wheat flour version.

These chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. With a vegan option.

It was really easy converting the recipe to a paleo one using Bob’s Red Mill Paleo Baking Flour, which is a blend of almond flour, arrowroot starch, coconut flour and tapioca flour. For this recipe, all I did was reduce the flour from 1 2/3 cups to 1 1/2 cups.

For some recipes, it’s a direct 1-to-1 sub. For others, you might want to make a slight reduction like I did in these cookies.

These easy chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. Can also be made vegan.

If you don’t feel like playing around a little, Bob’s Red Mill has lots of recipes that call for their Paleo Baking Flour.

If chocolate and gingerbread sounds like a weird combination to you (it’s really sooo good!), I have a classic recipe for paleo gingerbread cookies. Bob’s Red Mill also has this paleo gingerbread pancakes recipe that looks amazing (and it uses the Paleo Baking Flour!)

These delicious chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. Can also be made vegan.

Substitution questions for these chocolate gingerbread cookies?

  • Can I use something instead of the paleo baking flour?

    If you can have grains, I link to the all-purpose and whole wheat version above. There’s not another 1-to-1 sub for wheat flour or this paleo baking flour, so that’s all I can recommend.

  • Can I use something instead of coconut sugar?

    Brown sugar works if you don’t care about them being paleo. Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d made the cookies cakey. Any other granulated sweetener would probably work.

  • These amazing chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. Can also be made vegan.

  • Can I use something instead of coconut oil?

    I think butter (for a dairy-containing version) or olive oil (or another liquid oil) would work.

  • Can I use something instead of molasses?

    Molasses is what gives gingerbread cookies their typical gingerbready taste (along with the spices!). I don’t recommend subbing it if you want that taste. It’s also thicker and stickier than other types of sweetener.

  • What can I use instead of the egg or chia egg?

    I haven’t tried anything but eggs and chia eggs but I think any egg sub would probably work here.

If you try these chocolate gingerbread cookies, I’d love to hear how they come out!

These amazing chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. Also can be made vegan.

Paleo Chocolate Gingerbread Cookies (paleo, vegan option)

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Rated 5.0 by 11 readers
Chocolate Gingerbread Cookies (paleo, vegan)
  • Prep Time:
  • Cook Time:
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Ingredients

  • 1 1/2 cups (138 grams) Bob's Red Mill Paleo Baking Flour
  • 2/3 cup (77 grams) Dutch-process cocoa powder (the regular kind probably works, too)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2/3 cup (133 grams) coconut sugar, very tightly packed
  • 1/4 cup (56 grams) coconut oil, melted
  • 1/3 cup (117 grams) molasses
  • 1 large egg (50 grams, out of shell), room temperature, or 1 chia egg for vegan
  • 3/4 cup (128 grams) chocolate chips + another 1/4 cup (42 grams to top the cookies with) - make sure to use paleo / vegan chocolate, if desired

Directions

  1. Preheat the oven to 350 °F (175 °C). In a large bowl, mix together the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
  2. With an electric mixer or stand mixer, beat the sugar, oil, and molasses on medium until well combined. Add the egg, and beat until combined. Slowly add the dry ingredients and mix on medium until combined. Stir in 3/4 cup chocolate chips.
  3. Roll into 16 45-gram balls and flatten the balls with your palm. They don't spread very much. Top with remaining chocolate chips.
  4. Bake for 10 minutes or until the tops crackle. Cool the cookies on the sheets for 5-10 minutes, then transfer to wire racks to cool completely.
  5. Once totally cool, store in an airtight container for up to 4 days or refrigerate for 1 week. Can also be frozen.

Recipe by  | www.texanerin.com

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31 comments on “Chocolate Gingerbread Cookies (paleo, vegan)” — Add one!

2 comments are awaiting moderation!

  • Don Baiocchi
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    December 2, 2019 @ 6:57 pm

    I love chocolate and gingerbread together and I LOVE that you include molasses. These look so perfect! Can’t wait to try them.

    Reply
    • Erin replies to Don Baiocchi
      December 12, 2019 @ 10:50 am

      What’s gingerbread without molasses? :) I hope you’ll love them as much as we do!

      Reply
  • STACEY CRAWFORD
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    December 1, 2019 @ 10:55 pm

    Those look so big & chocolaty & Giger is lovely when combined with chocolate!

    Reply
  • Zuzana says
    December 1, 2019 @ 8:07 pm

    these cookies look soo good

    Reply
  • Meredith
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    November 30, 2019 @ 5:24 pm

    These chocolate gingerbread cookies are first up on our holiday baking. I love the combination of spices and chocolate!

    Reply
    • Erin replies to Meredith
      December 12, 2019 @ 10:48 am

      I hope you’ll love them as much as we do! :)

      Reply
  • jen
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    November 30, 2019 @ 2:01 pm

    YES! I was just wondering if chocolate and gingerbread would pair up well — and you have proved it! Yummy, will be a holiday staple!

    Reply
    • Erin replies to jen
      December 12, 2019 @ 10:48 am

      It really does!

      Reply
  • Heather | Recipes on the Homestead
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    November 28, 2019 @ 12:33 pm

    Gingerbread and chocolate together sounds like an amazing combo for a cookie.

    Reply
  • Jessica
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    November 28, 2019 @ 1:48 am

    What an interesting combo, I’ve never had something like this. Sounds so creative! Your photography is beautiful! I can almost taste them ;)

    Reply
    • Erin replies to Jessica
      November 28, 2019 @ 1:58 pm

      Thank you! I hope you’ll really get to taste them soon. :)

      Reply
  • Kari - Get Inspired Everyday!
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    November 28, 2019 @ 1:20 am

    These look so good, plus I’m always on board for a festive chocolate desert! I’ve also been curious about their paleo baking blend, definitely need to pick up a bag next shopping trip!

    Reply
  • Carol Little R.H. @studiobotanica
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    November 27, 2019 @ 5:15 pm

    Mmm this is a wonderful recipe and I can’t wait to make it!
    My niece who is vegan, will love this one. Thanks!

    Reply
  • Vivian @RISVK says
    November 27, 2019 @ 4:52 pm

    Delicious cookies for a quick snack

    Reply
  • Raia
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    November 27, 2019 @ 4:50 pm

    I’m always down for anything chocolate and gingerbread! Yuuuuum!

    Reply
    • Erin replies to Raia
      November 28, 2019 @ 1:55 pm

      Same here! ;)

      Reply
  • Jean
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    November 27, 2019 @ 4:24 am

    So perfect! I’m obsessed with gingerbread flavor. The texture looks amazing.

    Reply
    • Erin replies to Jean
      November 27, 2019 @ 1:15 pm

      Thank you! :)

      Reply
  • Kimberly says
    November 26, 2019 @ 3:50 pm

    This recipe looks so good! I just found out I’m allergic to almonds (sadly!) – and I’m wondering what other flour I can use. Options? Should I just use regular flour?

    Reply
    • Kimberly replies to Kimberly
      November 26, 2019 @ 3:53 pm

      Nevermind! I just saw the link to the other version. ;-)))
      Love your recipes! Thank you!

      Reply
      • Erin replies to Kimberly
        November 27, 2019 @ 1:16 pm

        Haha. Glad you found the answer! :D And yay – so glad you like the recipes! Thanks for your comment. :)

        Reply
  • Charlotte Moore
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    November 26, 2019 @ 6:21 am

    These cookies look so good. No thin crispy cookies for me. HA!

    Reply
  • Alene says
    November 26, 2019 @ 2:00 am

    I have the King Arthur Paleo flour. Do you think I could substitute Bob’s Red Mill paleo flour with it? I understand they are not exactly the same, but I don’t want to buy another flour. Thank you! F

    Reply
    • Erin replies to Alene
      November 27, 2019 @ 1:21 pm

      Sorry for the slow reply! Hopefully you found the questions section. :) I can’t recommend any other flours than the ones I’ve used. I’ve never used the KAF one but I doubt it works 100% the same as the BRM one so I wouldn’t risk it. I’d hate for you to waste your flour! I suppose you could make a fourth batch and see if it works. :)

      Reply

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