These soft ginger cookies are also naturally gluten free. The flavor of warm ginger shines through thanks to both dried ground ginger and freshly grated ginger. The second best part might just be the pockets of dark chocolate in each bite. These are sure to become a favorite!
- 1 3/4 cup gluten-free flour blend
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 cup unrefined virgin coconut oil, at room temperature (not melted)
- 1/2 cup coconut sugar
- 1/4 cup blackstrap molasses
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon baking soda
- 1/4 cup very hot water
- 1 cup chocolate chips (dairy-free preferred)
- Adjust oven racks so one is in the center and the other is in the lower third. Preheat oven to 350°F and line two rimmed baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together gluten free flour blend with dry spices and sea salt; set aside.
- In a large mixing bowl using an electric hand or stand mixer, beat together the semi-solid coconut oil with the coconut sugar, molasses, and fresh ginger. The mixture should be nice and creamy. (If the coconut oil is liquid, the cookies will end up greasy.)
- Add the dry ingredients to the molasses mixture and mix until combined. It may be a little crumbly, but that’s okay.
- In a small bowl, stir together baking soda and very hot water. With the mixer running, pour the mixture into the other ingredients and mix until well-combined.
- Add the chocolate chips and mix on low to distribute them or stir them in with a silicone spatula.
- Using a mini-ice cream scoop or tablespoon, scoop dough and form into 2-inch wide by 1/2-inch thick patties. Place 12 patties onto each of the baking sheets. (You may have extra dough.)
- Place both sheets in the oven. Bake for 5 minutes, then rotate the sheets top to bottom and back to front. Bake for an additional 5-6 minutes or until the cookies are done around the edges and set in the middle. Let cool on baking sheets for 5 minutes, then transfer to cooling racks. Repeat with any remaining dough.
- Store in an airtight container for up to several months stored in a cool, dry place. Cookies can also be frozen for up to six months.
- We recommend using Pamela’s Products or King Arthur Flour gluten free flour blends.
- Omit chocolate chips if desired.
- This recipe has not been tested using paleo flours and we cannot say for sure if using a nut flour blend will yield the same results.
Keywords: gluten free ginger cookies, chewy ginger cookies, vegan ginger cookies