These gluten-free chocolate gingerbread cookies are unbelievably comfortable and chewy! They’re manufactured from heat, cozy gingerbread spices and molasses with wealthy chocolate taste. They’re additionally naturally dairy-free and might simply be made vegan.
I tailored this recipe from my adaptation of Ina Garten’s Ginger Cookies. In that model, I used much less sugar, made them complete grain, and used olive oil as a substitute of canola oil.
They are surely all you may need in a ginger cookie! Within the chocolate model, I added cocoa powder for a part of the flour and added chocolate chunks.
I nonetheless love the unique ginger cookies, however these are higher as a result of… chocolate. Plenty of gooey, melty chocolate.
Even at room temperature, they’re superb. They maintain up properly, too, making them excellent to present away through the vacation season.
If you wish to use complete wheat flour or all-purpose flour for the chocolate gingerbread cookies, you may view that model on my different weblog → Chocolate Gingerbread Cookies. The pictures are the identical a
It’s too complicated to have each variations (gluten-free and never) in a single recipe as a result of the measurements and different particulars of the recipe are too completely different.
Components
Right here’s an outline of what you’ll want. I speak about a lot of the elements under.
Easy methods to make them
It’s a primary cookie recipe. Combine collectively the dry elements. Combine collectively the moist elements.
Then you definately combine them collectively, stir in your add-ins, and chill.
Roll into sugar for further fairly and durable cookies. Bake!
Buckwheat flour
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When a commenter requested if she may use buckwheat flour within the previous model of this recipe, which known as for wheat flour, I didn’t anticipate to must experiment a lot. I’m flabbergasted by the massive discount of flour wanted.
I’ve subbed buckwheat for normal or complete wheat flour in a number of different sweets recipes, like this Kladdkaka and by no means had such a drastic distinction.
However for these cookies, as a substitute of 1 2/3 cups of normal or complete wheat flour, and even 1 1/2 cups like within the paleo model, you want 1 cup.
I first examined them with Bob’s Crimson Mill Natural Complete Grain Buckwheat. This is named darkish buckwheat. Observe! In the event you’re gluten-free, this product isn’t labeled as gluten-free.
If that’s essential to you, then discover a model that’s labeled as gluten-free. See my submit on Is Buckwheat Gluten-free? for more information on what manufacturers are secure.
I additionally examined them with mild buckwheat. This one has all the time appeared much less absorbent than darkish buckwheat, however I nonetheless simply wanted 1 cup. Even 1 cup + 2 tablespoons was an excessive amount of flour.
One other difficulty is that you may style the olive oil, which is what I used within the previous model. Not loads, however I didn’t prefer it inferring with the gingerbread spices.
However the greatest drawback was that the dough was tremendous sticky. It’s regular for cookie dough with molasses to be sticky, however this was over-the-top.
So I used refined coconut oil, figuring out that utilizing coconut oil within the dough would agency up the dough within the fridge, and it labored nice. The dough continues to be somewhat sticky however completely manageable. As a result of the dough was too sticky with olive oil, I’ve nixed that choice on this gluten-free model.
The buckwheat model is simply as scrumptious because the wheat model, so should you’re new to baking with buckwheat flour, it is a good spot to start out. No disagreeable surprises right here. 🙂
Can I exploit a special flour?
I first posted this recipe in 2014 with complete wheat. I additionally tried them with Bob’s Crimson Mill 1-to-1 Gluten-free Baking Flour and had horrible outcomes. Now that I discovered make them with buckwheat, I feel I understand how to make the Bob’s model work.
If anybody is , let me know within the feedback, and I’ll strive it out. I even have King Arthur Flour Gluten-free Measure for Measure Flour I may strive. I needed to try this earlier than posting, however my resupply of molasses isn’t arriving till… who is aware of.
Maybe you’ve heard of the huge snowfall in a single day in Bavaria over the weekend. My packages are all delayed.
I stay in Germany, and molasses isn’t a generally discovered ingredient right here. I might say cookies like these Almond Paste Cookies are far more common.
Germany additionally has its model of gingerbread, Lebkuchen, however of the ten recipes I simply checked out, all of them use honey, a number of gingerbread spice, and no molasses. That might clarify why I’m not a fan! They’re lacking molasses, for my part.
Paleo model
In the event you’re paleo, immediately’s recipe isn’t for you. I do have these Paleo Chocolate Gingerbread Cookies, which name for Bob’s Crimson Mill Paleo Baking Flour.
I used 1 1/2 cups of flour as a substitute of the 1 2/3 cups of normal flour known as for. It was a straightforward sub.
Can you utilize almond flour, coconut flour, cassava flour, and so on.? Sadly not. However I’ve these Paleo Gingerbread Cookies! They use almond and coconut flours and are tailored from my Paleo Chocolate Chip Cookies.
Determining how a lot cocoa powder so as to add and the way a lot flour to cut back would require a variety of experimentation. I like to recommend simply including chocolate chips. Then you definately get the identical chocolate gingerbread mixture, and also you’re positive to succeed. 🙂
Blackstrap vs. common molasses
I’ve made these cookies with nice outcomes with blackstrap molasses. It was undoubtedly labeled as blackstrap. Then I attempted one other model of blackstrap molasses, and so they had been horrible.
So I’m not recommending blackstrap molasses. Simply use the common stuff like Grandma’s Unique. In the event you resolve to make use of blackstrap molasses and hate the cookies, you don’t must yell at me. 😄 However should you strive it, please tell us within the feedback how they end up together with your particular model. Then, the individuals who solely wish to use blackstrap will know which model is nice or terrible in these cookies.
Can I simply omit the molasses?
Completely not. The recipe wouldn’t work in any respect.
Do I’ve to roll them in sugar?
No, however it makes them nicer-looking and sturdier. In the event you’re going to be packing these in somewhat bag or field to present them away, undoubtedly roll them in sugar.
I gave some take a look at cookies to my son’s academics and didn’t assume to roll them into sugar. The chocolate obtained somewhat messy within the luggage. I’m so embarrassed now fascinated about how a lot nicer they give the impression of being rolled into coarse sugar!
The sugar types a pleasant type of shell and prevents them from getting smushed.
Do I’ve to make use of crystallized ginger?
These cookies are candy sufficient with out the added sugar, however I like the kick the ginger provides. You’ll be able to completely omit it, although.
I usually do as a result of I’m in a rush and simply need the cookies within the oven ASAP. 😉
Vegan model
I examined these with a chia egg. They had been excellent! I haven’t examined some other egg subs, so I can’t say for positive they’d work right here.
However I’m fairly assured they’d work properly. You solely want one.
Different gluten-free Christmas desserts
I hope you’ll get pleasure from these gluten-free chocolate gingerbread cookies! In the event you strive them out, I’d love to listen to about it. Thanks! 🙂
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- Prep Time:
- Prepare dinner Time:
- Prepared in:
- Yield: 20 cookies
Components
- 1 cup (134 grams) gluten-free darkish buckwheat flour or 1 cup (144 grams) gluten-free mild buckwheat flour
- 2/3 cup (77 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons floor cinnamon
- 1 1/4 teaspoons floor cloves
- 1/2 teaspoon floor nutmeg
- 1/2 teaspoon floor 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 nonetheless heat
- 1/3 cup (117 grams) molasses (not blackstrap)
- 1 giant (50 grams, out of shell) egg, room temperature or 1 chia egg for vegan
- 3/4 cup (136 grams) chopped crystallized ginger
- 3/4 cup (128 grams) semi-sweet chocolate chips (use Take pleasure in Life for vegan/dairy-free)
- 3-4 tablespoons coarse sugar for rolling the dough balls
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a big bowl, combine collectively the flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- With an electrical mixer or stand mixer, beat the sugar, oil, and molasses on medium till properly mixed. Add the egg, and beat for 1 minute on low. Scrape the edges of the bowl after which beat for one more minute. Slowly add the dry elements and blend on medium till mixed. Combine within the crystallized ginger and chocolate chips.
- Place the bowl of dough within the fridge for 30-60 minutes. This can make the dough much less sticky and simpler to deal with.
- Roll the dough into twelve 71-gram balls, roll in sugar and place 3″ aside on the ready baking sheet.
- Flatten the balls barely together with your palm.
- Bake for 10-12 minutes or till crackly. Let the cookies cool for two minutes on the baking sheet after which take away to a wire rack to chill utterly.
- Retailer in an hermetic container at room temperature for as much as 5 days. They can be frozen (dough and baked cookies) for as much as 3 months.
Notes
- In the event you’re gluten-free, ensure your flour is marked as gluten-free. Bob’s Crimson Mill Natural Complete Grain Buckwheat (which is the darkish type) just isn’t.
- To make a chia egg, combine collectively 1 tablespoon floor chia seeds + 3 tablespoons water till goopy like an egg.
Recipe tailored from my Ina Garten Ginger Cookies recipe, which was tailored from Ina Garten’s Final Ginger Cookies
