Chocolate Gingerbread Cookies (paleo, vegan)
These chocolate gingerbread cookies are perfectly soft, chewy and loaded with spicy Christmas goodness. They 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!
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.
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 may want to make a slight reduction, as I did in these cookies.
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 as well as paleo gingerbread cookies. Bob’s Red Mill also has this paleo gingerbread pancakes recipe that looks amazing (and it uses the Paleo Baking Flour!)
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 mind them not 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.
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!
Chocolate Gingerbread Cookies (paleo, vegan)
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
- 1 cup (170 grams) chocolate chips divided; make sure to use paleo / vegan chocolate, if desired
Instructions
- 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.1 1/2 cups (138 grams) Bob's Red Mill Paleo Baking Flour, 2/3 cup (77 grams) Dutch-process cocoa powder, 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
- 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.2/3 cup (133 grams) coconut sugar, 1/4 cup (56 grams) coconut oil, 1/3 cup (117 grams) molasses, 1 large egg
- Stir in 3/4 cup chocolate chips (ignore the quantity listed below – it's a technical error I can't change).1 cup (170 grams) chocolate chips
- Roll into 16 45-gram balls and flatten the balls with your palm. They don't spread very much. Top with remaining 1/4 cup chocolate chips (ignore the quantity listed below – it's a technical error I can't change).1 cup (170 grams) chocolate chips
- 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.
- Once totally cool, store in an airtight container for up to 4 days or refrigerate for 1 week. Can also be frozen.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Hi, I would love to make these but I don’t have Paleo flour on hand.. I have coconut flour, Almond flour and a GF blend. Would either of those work in place of the paleo flour? Thanks :)
Hello! Unfortunately not. The blend is a mix of several different flours that can’t be replaced with any one flour. I have another chocolate gingerbread recipe that uses regular flour and I tried a GF baking blend in that and they were terrible. So I’m afraid I’m no help. :/ Sorry about that!
I absolutely love anything ginger. These cookies are the best of the best. Who doesn’t love dark chocolate? I used “Enjoy Life” dark chocolate chips. I make these cookies in my air-fry oven. Truly a big hit for me and my customers. I love mostly all of your recipes.
I’m so happy that you enjoyed them! I’ve got to check out this Air Fry Oven thing. I keep hearing about them! Thanks a bunch for your feedback. I’m glad you like most of the recipes. :D
Invest in an air-fry oven. I love mine and I use it daily. The one I bought is the one that Emerill talks about.
I enjoy all your recipes and so do all my customers I cook for.
YUM thanks for another delicious Christmas cookie recipe! My modifications: normal plain flour, brown sugar, butter and maple syrup. For spices I did 2tsp cinnamon, 1tsp ginger, 1/2tsp nutmeg and 1/2 tsp cloves. The only thing I didn’t like was the mixture was really sticky and I had to keep washing my hands after a few balls but I don’t know what can be done about that. I made tiny balls/bite size cookies and got about 30 cookies. Perfect for Xmas presents!
You’re welcome! I’m so glad that it worked out well for you. :) Try chilling the dough next time if the dough is too sticky. You can also use a cookie scoop to make balls and then use your hands to quickly roll them into better-looking balls. Thanks for your comment!
These are SO delicious!The pairing of the spices with chocolate is spot-on. Awesome texture – super good with a cold glass of milk! Will absolutely be making these again.
Yay! I’m so glad that you enjoyed them. Thanks a ton for your feedback! :)
Request: coconut gingerbread or vanilla gingerbread. Could you do it by just omitting cocoa powder and subbing coconut flakes for the chocolate chips? Enjoy chips are epic, BTW, for the people making this recipe exactly as is.
Sorry for just now seeing your question! You unfortunately can’t just remove the cocoa. You’d have to rework the entire recipe. :/ I googled vanilla gingerbread and this doesn’t seem to be a thing. Do you mean just plain gingerbread? If so, I link to my paleo gingerbread cookies in the post. :) You could probably toss in a little shredded coconut to those!
I love chocolate and gingerbread together and I LOVE that you include molasses. These look so perfect! Can’t wait to try them.
What’s gingerbread without molasses? :) I hope you’ll love them as much as we do!
Those look so big & chocolaty & Giger is lovely when combined with chocolate!
It really is delicious! :)
these cookies look soo good
Thanks! :)
These chocolate gingerbread cookies are first up on our holiday baking. I love the combination of spices and chocolate!
I hope you’ll love them as much as we do! :)
YES! I was just wondering if chocolate and gingerbread would pair up well — and you have proved it! Yummy, will be a holiday staple!
It really does!
Gingerbread and chocolate together sounds like an amazing combo for a cookie.
It really is! :)
What an interesting combo, I’ve never had something like this. Sounds so creative! Your photography is beautiful! I can almost taste them ;)
Thank you! I hope you’ll really get to taste them soon. :)
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!
You should definitely give it a try! :)
Mmm this is a wonderful recipe and I can’t wait to make it!
My niece who is vegan, will love this one. Thanks!
You’re welcome! I hope she’ll enjoy them!
Delicious cookies for a quick snack
Hope you’ll enjoy them! :)
I’m always down for anything chocolate and gingerbread! Yuuuuum!
Same here! ;)
So perfect! I’m obsessed with gingerbread flavor. The texture looks amazing.
Thank you! :)
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?
Nevermind! I just saw the link to the other version. ;-)))
Love your recipes! Thank you!
Haha. Glad you found the answer! :D And yay – so glad you like the recipes! Thanks for your comment. :)
These cookies look so good. No thin crispy cookies for me. HA!
Haha. I totally agree! :)
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
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. :)