Gluten-free Chocolate Gingerbread Cookies
Servings 12 cookies
These gluten-free chocolate gingerbread cookies are incredibly soft and chewy — with warm spices, molasses, and rich chocolate flavor. They’re naturally dairy-free and easy to make vegan.
Ingredients
- 1 cup (134 grams) gluten-free dark buckwheat flour or 1 cup (144 grams) gluten-free light buckwheat flour, see notes
- 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
- 2/3 cup (133 grams) brown sugar or coconut sugar
- 1/4 cup (56 grams) refined coconut oil melted and still warm or another neutral oil like canola, vegetable, etc.
- 1/3 cup (117 grams) molasses not blackstrap
- 1 large egg 50 grams out of shell, room temperature; or 1 chia egg for vegan, see notes
- 3/4 cup (136 grams) crystallized ginger chopped, optional
- 3/4 cup (128 grams) semi-sweet chocolate chips see notes
- 3-4 tablespoons (38 to 50 grams) coarse sugar for rolling the dough balls
Instructions
- In a large bowl, mix together the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.1 cup (134 grams) gluten-free dark buckwheat 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.2/3 cup (133 grams) brown sugar, 1/4 cup (56 grams) refined coconut oil, 1/3 cup (117 grams) molasses
- Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute.1 large egg
- Slowly add the dry ingredients and mix on medium until combined. Mix in the crystallized ginger and chocolate chips.3/4 cup (136 grams) crystallized ginger, 3/4 cup (128 grams) semi-sweet chocolate chips
- Place the bowl of dough in the fridge for 30-60 minutes. This will make the dough less sticky and easier to handle.
- Preheat the oven to 350 °F (175 °C).
- Roll the dough into twelve 71-gram balls, roll in sugar and place 3" apart on the prepared baking sheet.3-4 tablespoons (38 to 50 grams) coarse sugar
- Flatten the balls slightly with your palm.
- Bake for 10-12 minutes or until crackly. Let the cookies cool for 2 minutes on the baking sheet and then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. They can also be frozen (dough and baked cookies) for up to 3 months.
Notes
- If you're gluten-free, make sure your flour is marked as gluten-free. Bob's Red Mill Organic Whole Grain Buckwheat (which is the dark kind) is not.
- To make a chia egg, mix together 1 tablespoon ground chia seeds + 3 tablespoons water until goopy like an egg.
- Use Enjoy Life Semi-Sweet Chocolate Chips for a vegan/dairy-free option.
- Recipe adapted from my Ina Garten Ginger Cookies recipe, which was adapted from Ina Garten's Ultimate Ginger Cookies.
- 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.
Nutrition
Calories: 268kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 14mgSodium: 205mgPotassium: 358mgFiber: 4gSugar: 33gVitamin A: 27IUVitamin C: 0.01mgCalcium: 53mgIron: 2mgNet Carbs: 41
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