Thick & Chewy Double Chocolate Gingerbread Cookies (Gluten-Free)

Last Updated on 12/19/2019

These gluten-free thick and chewy double chocolate gingerbread cookies make for the ultimate seasonal indulgence without any of the guilt! These delicious cookies are made with a blend of brown rice and almond flours, a touch of molasses, your favorite chocolate chips, and a bit of cacao powder. They make for some ooey gooey yummy deliciousness that is both big on flavor & out-of-this-world texture!

These delicious gluten-free cookies have just the right amount of gingerbread spice to feel festive and celebratory; and just the right amount of chocolate to feel indulgent, and your sweet tooth satisfied!

The texture is both soft and pillowy, and delightfully chewy. They make for some melt-in-your-mouth holiday yumminess; and with wholesome ingredients to boot!

If you’re looking for the perfect gluten-free cookies to share with your loved ones this holiday season, these wonderfully spiced chocolate-y delights will not fail to impress!

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

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Thick & Chewy Double Chocolate Gingerbread Cookies (Gluten-Free)

by Kristen Wood | MOON and spoon and yum Nov-30-2017

These gluten-free thick and chewy double chocolate gingerbread cookies make for the ultimate seasonal indulgence without any of the guilt! These delicious cookies are made with a blend of brown rice and almond flours, a touch of molasses, your favorite chocolate chips, and a bit of cacao powder. They make for some ooey gooey yummy deliciousness that is both big on flavor & out-of-this-world texture!

Ingredients

• 1 cup brown rice flour
• 1/2 cup almond flour
• 1/4 cup cacao powder (or cocoa)
• 1/3 cup coconut sugar
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1/4 cup coconut oil
• 1/4 cup butter, softened
• 3 tbs blackstrap molasses
• 2 tbs milk (I use almond)
• 1 egg, beaten
• 1 tsp vanilla extract
• 1/4 cup chocolate chips (semi-sweet or bittersweet)

Instructions

Preheat oven to 350°F.Line a cookie sheet with parchment paper; set aside.In a large mixing bowl combine dry ingredients brown rice flour through sea salt. Stir to combine.In another large mixing bowl combine wet ingredients coconut oil through vanilla. Whisk until smooth.Pour wet ingredients into dry ingredients. Mix to combine.Fold in chocolate chips.Using rounded tablespoon sizes of dough, roll into balls and then using your palm flatten into cookie shapes (shape will not spread or change much while baking).Place each cookie onto your cookie sheet with at least 1″ space in-between one another.Bake for 10-12 minutes or until bottoms and edges are firm.Let cool completely before serving.Enjoy!

Details

Prep time:
0 hrs 10 mins

Cook time:
0 hrs 12 mins

Total time:
0 hrs 22 mins

Yield:
2 dozen cookies

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