Description
Chewy, warmly spiced chocolate ginger cookies with a rich cocoa flavor and a hint of molasses. These gluten-free, dairy-free, and vegan treats are perfect for a cozy dessert or holiday baking.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup chopped dark chocolate (dairy-free)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, mix the melted coconut oil, brown sugar, molasses, non-dairy milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until a thick dough forms.
- Fold in the chopped dark chocolate.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes until set around the edges.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 20 minutes if it feels too soft to handle.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well for up to 2 months.
- Use high-quality cocoa powder for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
