Gluten Free Chocolate Gingerbread Cookies Recipe
Easy, rich and delicious gluten free chocolate gingerbread cookies. These holiday cookies are packed with big flavor!
Servings: 24 cookies
- 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
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.
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg