Gluten-Free Gingerbread Chocolate Chip Cookies
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Cook time: 
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Serves: 4 dozen
Sweet, spicy gluten-free gingerbread chocolate chip cookies. All the holiday flavors of your favorite gingerbread men, but in an easy to make drop cookie form. Chocolate makes everything better, right? And Chocolate dipped gingerbread are no exception. These chewy cookies have all the same flavors, but tossing in chocolate chips is so much easier. Perfect for baking when the holidays get busy!
  • 4 oz (1/2 cup) butter, softened (use vegan butter spread to make dairy free)
  • 4 oz (1/2 cup packed) brown sugar
  • 1 egg
  • ¾ cup molasses
  • 19.25 oz (approx 3½ cups) my gluten-free flour blend
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • ¾ teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 9.75 oz (1 /2 cups) semi-sweet chocolate chips (use dairy free chocolate chips to make dairy free)
  1. Preheat the oven o 350F and line your baking sheets with silicone baking mats, or parchment paper.
  2. Cream together the butter and brown sugar.
  3. Add the egg and molasses and cream until smooth.
  4. Add the spices, xanthan gum, baking powder, baking soda, salt, and my gluten-free flour blend. Mix until combined.
  5. Add the chocolate chips and mix until evenly distributed.
  6. Scoop onto prepared baking sheets using a 1 Tablespoon cookie scoop.
  7. Bake for about 8 minutes, or until they lose their doughy shine. They will still be soft if you touch them, but will set up more as they cool.
Recipe by Flippin' Delicious at