Chewy Gluten Free Chocolate Gingerbread Cookies Recipe

So here’s the deal: I never thought gluten-free baking could hit all the flavor notes until I experimented with these cocoa ginger cookies – they’re messy, a little imperfect, but totally satisfying.

1. First up, preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the gluten free all-purpose flour, unsweetened cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda and salt.
3. In another bowl, cream your softened unsalted butter with both the granulated and light brown sugar until it gets light and fluffy, like really fluffy.
4. Beat in one large egg (make sure its at room temp), then stir in the molasses and vanilla extract until everything’s mixed up nicely.
5. Gradually add your dry mix into the wet mix and stir until just combined. Don’t overmix it cause that can mess things up.
6. Toss in the semisweet chocolate chips if you are down for that extra yum.
7. Scoop out tablespoon sized balls of dough onto your lined baking sheet.
8. Flatten each cookie a bit with your hand since they won’t really spread much on their own.
9. Bake for about 10 to 12 minutes until the edges start to set but the centers still look a little soft.
10. Finally, let the cookies cool on the baking sheet for 5 minutes before moving them to a rack to cool completely. Enjoy and don’t worry if they come out a bit rough – that’s what makes them uniquely awesome!

I love making these chewy gluten free chocolate gingerbread cookies. I use gluten free all purpose flour with unsweetened cocoa powder, ground ginger, molasses and a bit of brown sugar.

My cookies are packed with energy and a good balance of spices and flavor that even a health mindful snack can enjoy.

Ingredients

• Gluten free all-purpose flour gives the cookies structure and carbs.

  It also has a bit of fiber.

• Unsweetened cocoa powder adds a rich chocolate flavor and antioxidants.

  Its healthy when used sparingly.

• Granulated sugar makes the cookies sweet.

  Too much sugar can be bad for you though.

• Molasses brings a deep, warm sweetness along with tiny amounts of minerals.
• Semisweet chocolate chips provide extra bursts of sweet flavor and a fudgy texture.

Ingredient Quantities

• 2 cups gluten free all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (optional but really yummy)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix the gluten free flour, unsweetened cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda and salt.

3. In another bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar until its light and fluffy.

4. Beat in the large egg, then add the molasses and vanilla extract and stir until its all well mixed.

5. Gradually add your dry ingredients to the wet ingredients and mix until just combined, don’t overdo it.

6. Stir in the semisweet chocolate chips if you are using them.

7. Scoop tablespoon sized balls of dough onto the lined baking sheet.

8. Flatten each cookie slightly with your hand as they won’t spread much on their own.

9. Bake for about 10 to 12 minutes until the edges start to set but the centers still look a bit soft.

10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls
5. Measuring cups and spoons
6. Electric or hand mixer
7. Spatula or wooden spoon
8. Tablespoon cookie scoop (or a regular spoon)
9. Cooling rack

FAQ

• Q: Can I use a different type of gluten free flour if I dont have all-purpose?
  A: Yes you can, but keep in mind that each flour behaves different so you might need to tweak the liquid or baking time a bit.
• Q: Do i really need to add the chocolate chips?
  A: The choc chips are optional, but they add a really yummy twist to the cookies if you like a bit of extra sweetness.
• Q: How can i make these cookies even chewier?
  A: Make sure not to overbake them. Once the edges look set but the centers are still soft, take them out of the oven and let them cool on the tray.
• Q: What if i dont have unsalted butter?
  A: You can use salted butter but i suggest reducing the added salt a little so they dont end up too salty.
• Q: How do i store these cookies to keep them fresh?
  A: Store them in an airtight container at room temperature. They usually keep good for around 3-4 days.

Chewy Gluten Free Chocolate Gingerbread Cookies Recipe Substitutions and Variations

• Gluten free all-purpose flour – you can try a mix of rice flour and tapioca starch if you cant find your usual blend.
• Unsweetened cocoa powder – if you dont have this, natural cocoa powder from another brand or a bit of melted dark chocolate can work.
• Unsalted butter – feel free to swap this with an equal measurment of coconut oil or margarine, though the flavor might be a bit different.
• Molasses – you can use honey or maple syrup instead, keeping in mind that it might change the depth of flavor a little.
• Semisweet chocolate chips – if youre in a pinch, dark chocolate chunks or even white chocolate chips can be a fun alternative.

Pro Tips

1. Make sure your butter is fully softened and your egg is at room temp so that all the ingredients mix together real smooth, ya know? It kinda helps the dough get light and gives them an awesome chewy texture.

2. When you’re mixing the flour and all them spices into the butter mix, just mix gently. Overmixing can make the cookies kinda tough even with gluten free flour.

3. Keep an eye on your cookies when they’re in the oven. Every oven is a bit different, so checking them a minute early can stop them from getting too hard around the edges while still keeping the center soft.

4. If you decide to add chocolate chips, stir them in at the end and do it carefully so you don’t break them up too much but still get an even spread of chocolate hits in every bite.