These gluten-free chocolate gingerbread cookies are unbelievably smooth and chewy! They’re product of 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 entire grain, and used olive oil as an alternative 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. Numerous gooey, melty chocolate.
Even at room temperature, they’re superb. They maintain up nicely, too, making them excellent to present away through the vacation season.
If you wish to use entire 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 discuss many of the substances beneath.
The way to make them
It’s a fundamental cookie recipe. Combine collectively the dry substances. Combine collectively the moist substances.
You then combine them collectively, stir in your add-ins, and chill.
Roll into sugar for additional 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 referred to as for wheat flour, I didn’t anticipate to should experiment a lot. I’m flabbergasted by the large discount of flour wanted.
I’ve subbed buckwheat for normal or entire 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 an alternative of 1 2/3 cups of normal or entire 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 Entire Grain Buckwheat. This is named darkish buckwheat. Word! For those who’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 put up 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 challenge is that you may style the olive oil, which is what I used within the previous model. Not rather a lot, 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, understanding that utilizing coconut oil within the dough would agency up the dough within the fridge, and it labored nice. The dough continues to be just a little 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 great spot to begin. No disagreeable surprises right here. 🙂
Can I take advantage of a unique flour?
I first posted this recipe in 2014 with entire wheat. I additionally tried them with Bob’s Crimson Mill 1-to-1 Gluten-free Baking Flour and had horrible outcomes. Now that I found out 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 attempt it out. I even have King Arthur Flour Gluten-free Measure for Measure Flour I may attempt. 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 large snowfall in a single day in Bavaria over the weekend. My packages are all delayed.
I dwell in Germany, and molasses isn’t a generally discovered ingredient right here. I’d say cookies like these Almond Paste Cookies are far more in style.
Germany additionally has its model of gingerbread, Lebkuchen, however of the ten recipes I simply checked out, all of them use honey, plenty of gingerbread spice, and no molasses. That would clarify why I’m not a fan! They’re lacking molasses, for my part.
Paleo model
For those who’re paleo, at this time’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 an alternative of the 1 2/3 cups of normal flour referred to as for. It was a simple sub.
Can you employ almond flour, coconut flour, cassava flour, and many others.? 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 scale back would require a variety of experimentation. I like to recommend simply including chocolate chips. You then get the identical chocolate gingerbread mixture, and also you’re certain to succeed. 🙂
Blackstrap vs. common molasses
I’ve made these cookies with nice outcomes with blackstrap molasses. It was positively 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 Authentic. For those who determine to make use of blackstrap molasses and hate the cookies, you don’t have to yell at me. 😄 However should you attempt it, please tell us within the feedback how they prove together with your particular model. Then, the individuals who solely wish to use blackstrap will know which model is sweet 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. For those who’re going to be packing these in just a little bag or field to present them away, positively roll them in sugar.
I gave some take a look at cookies to my son’s lecturers and didn’t suppose to roll them into sugar. The chocolate obtained just a little messy within the luggage. I’m so embarrassed now enthusiastic about how a lot nicer they appear rolled into coarse sugar!
The sugar types a pleasant form 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 another egg subs, so I can’t say for certain they’d work right here.
However I’m fairly assured they’d work nicely. You solely want one.
Different gluten-free Christmas desserts
I hope you’ll get pleasure from these gluten-free chocolate gingerbread cookies! For those who attempt 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 Get pleasure from 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 nicely mixed. Add the egg, and beat for 1 minute on low. Scrape the perimeters of the bowl after which beat for one more minute. Slowly add the dry substances 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 may also be frozen (dough and baked cookies) for as much as 3 months.
Notes
- For those who’re gluten-free, ensure your flour is marked as gluten-free. Bob’s Crimson Mill Natural Entire 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
