Chocolate Ginger Cookies Gluten Free
Indulge in the perfect balance of rich chocolate and warm, spicy ginger with these irresistible gluten-free chocolate ginger cookies. Featuring a harmonious blend of unsweetened cocoa, ground ginger, and a touch of cinnamon, these soft and chewy treats are taken to the next level with bursts of finely chopped crystallized ginger and decadent dark chocolate chips. The dough, rolled in granulated sugar for a delightful crunch, bakes up beautifully in just 10 minutes. Ideal for those with dietary restrictions, this gluten-free recipe doesn’t compromise on flavor or texture. Whether served alongside a steaming mug of tea or as a holiday dessert, these cookies are sure to become a new favorite. Perfect for gluten-free baking enthusiasts and fans of unique flavor combinations!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Brown sugar (packed)
- 0.25 cup Molasses
- 1 Large egg
- 0.25 cup Crystallized ginger (finely chopped)
- 0.75 cup Dark chocolate chips
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Add the molasses and egg to the creamed butter mixture, and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the finely chopped crystallized ginger and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar until evenly coated.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve your chocolate ginger cookies with a glass of cold milk or your favorite hot beverage. Enjoy!
Nutrition Facts
Calories |
3867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 627.3 g | 228% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 402.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 648 mg | 50% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3398 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
