Gluten free gingerbread chocolate chip cookies
These gluten free gingerbread chocolate chip cookies are dairy free and can easily be made vegan.
Equipment
Ingredients
Wet
- 1 egg Can sub flax egg
- ¼ cup molasses
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup almond butter
Dry
- ½ cup + 1 tablespoon oat flour
- ¼ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger in powder form
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup chocolate chips + more for topping off cookies
Instructions
- Preheat oven to 350 degrees.
- Add all of your wet ingredients to a bowl and mix until smooth. Pour in your dry ingredients excluding your chocolate chips. Mix until just combined. Lastly fold in your chocolate chips.
- Form 10-12 evenly sized cookies on a sheet pan lined with parchment paper. The dough is very sticky, I recommend working quickly and with wet hands. Alternatively you can use an ice cream scoop filled ¾ of the way. The dough comes out like little blobs but will melt into a cookie shape in the oven. Optional but recommended - top off each blob with 3-5 chocolate chips so each cookie top has melty sips.
- Bake cookies for 12-14 minutes.
- Let cookies cool for 10-15 minutes and enjoy.
Notes
I don't recommend using silicone for this recipe. I have found that the cookies do not crisp up as well with silicone.
The cookies will firm up as they cool.
This recipe makes 8 cookies.
Nutrition
Calories: 343kcalCarbohydrates: 41gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 103mgPotassium: 410mgFiber: 3gSugar: 28gVitamin A: 1IUVitamin C: 0.02mgCalcium: 139mgIron: 2mg
Tried this recipe?Let us know how it was!