I've never been a fan of the traditional gingerbread man cookies, but these chewy chocolate ginger cookies are a new cookie tradition I can get behind. They are sweet, chocolatey, and a little spicy thanks to the freshly grated ginger. Plus they have all the gingerbread spices and molasses you know from the gingerbread man.
Why You'll Love This Recipe
- It's an easy scoop and drop cookie - no cookie cutters required.
- It's gluten free and dairy free.
- It has all the flavors of the holiday favorite plus chocolate, yum!
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand flour for this recipe. If you want to substitute another blend, ensure it has xanthan gum or you will need to add ½ teaspoon per cup of flour.
- Ground Ginger, Cloves, Cinnamon and Nutmeg - to provide the traditional gingerbread flavors
- Cocoa Powder - I use Hershey's brand cocoa powder which is gluten free.
- Baking Soda
- Vegan Butter - I use either Miyoko's plant butter or Country Crock plant butter for my baking. You could also substitute the same amount of melted coconut oil or regular dairy butter if you're not dairy free.
- Fresh Ginger - Fresh ginger provides a spicy flavor that cannot be achieved with dry ground ginger. Don't be tempted to skip this ingredient. It's usually easily found in the produce section of the grocery store.
- Dark Brown Sugar - You can use dark or light brown sugar, but dark has more molasses which pairs well with the other ingredients in this cookie.
- Molasses - Make sure to use unsulfured molasses. I use Grandma's brand which is common and naturally gluten free.
- Mini Chocolate Chips - I like the allergen friendly mini chocolate chips made by Enjoy Life. If you can't find those, you could use regular sized dark chocolate chips or chopped dark chocolate.
See recipe card for quantities.
These cookies are easy to make. I like to use an electric mixer, but if you don't have one a whisk will do the trick.
STEP 1: Combine the melted butter, dark brown sugar, white sugar and freshly grated ginger in the bowl of an electric mixer. Beat it for 2-3 minutes on medium speed.
STEP 2: Add the egg and molasses into the sugar mixture and beat for about a minute until it's thick like pudding consistency.
STEP 3: Mix the flour, baking soda, salt, and spices into the batter on low speed. Stopping when it is half mixed in.
STEP 4: Add the chocolate chips to the cookie dough and continue to mix a little longer until the flour is incorporated.
STEP 5: Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 2 hours.
STEP 6: Once the dough is chilled, scoop it into golf ball sized balls and roll them in sugar. Place on a lined baking sheet.
STEP 7: Once all the dough balls are rolled in sugar, flatten then slightly and bake.
Store leftover cookies in an airtight container for up to 3 days at room temperature.
For longer storage, wrap the cookies in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw before serving.
Yes, you can make the dough up to 3 days ahead of time and store in an airtight container in the refrigerator.
If you need to make it farther in advance, chill the dough for 2 hours then roll into balls. Do not coat in sugar. Place the balls on a baking sheet and flash freeze for 1 hour. Then move the balls to a freezer bag or container and freeze for up to 3 months. Thaw the dough overnight in the refrigerator, coating with sugar and then flattening. Bake as directed.
Gingerbread is rolled into a sheet and cut into shapes with cookie cutters. Ginger cookies are a drop cookie recipe, no cookie cutter required.
More holiday recipes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Chewy Chocolate Ginger Cookies
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ¼ teaspoon Ground Ginger
- ¼ teaspoon Cloves
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Vegan Butter melted
- 1 Tablespoon Fresh Ginger finely grated
- ⅓ Cup Dark Brown Sugar
- ⅓ Cup Sugar
- ½ Cup Molasses
- 1 Egg
- 1 Cup Allergen Free Mini Chocolate Chips
- Sugar for coating the cookie dough balls
- Combine the flour, ground ginger, cloves, cinnamon, nutmeg, cocoa powder, baking soda and salt in a small bowl. Stir well and set aside.2 Cups Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Ground Ginger, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, 1 Tablespoon Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt, ¼ teaspoon Cloves
- In the bowl of an electric mixer, combine the melted butter, brown sugar, white sugar and freshly grated ginger. Beat on medium speed for 2-3 minutes until well mixed (or whisk well). Scrape down the mixing bowl.½ Cup Vegan Butter, 1 Tablespoon Fresh Ginger, ⅓ Cup Dark Brown Sugar, ⅓ Cup Sugar
- Add the molasses and egg. Beat until congealed, like the consistency of pudding. About 1 minute.½ Cup Molasses, 1 Egg
- Turn the mixer to the lowest setting. Add the flour mixture and stir until it is about half incorporated. Some flour should still be visible.
- Add the chocolate chips and continue to stir until all of the flour is incorporated.1 Cup Allergen Free Mini Chocolate Chips
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- Pour ¼ cup of sugar into a small bowl. Scoop the cookie dough into balls about the size of a golf ball. Roll them between your hands to smooth. Roll the balls in the bowl of sugar, coating all sides. Place them on the prepared baking sheet.Sugar for coating the cookie dough balls
- Flatten the dough balls slightly, so they are discs about ¼" thick. Bake for 9-10 minutes until edges are just set. The centers will still be quite soft. Remove from the oven and cool on the baking sheet for 1 minutes. Carefully move to a wire rack to cool completely.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.