Gluten Free Chocolate Ginger Cookies (Soft and Chewy)

These soft and chewy fudgy gluten-free chocolate ginger cookies are a delicious twist on the classic, ginger molasses cookie.

Course cookies

Prep Time 45

Cook Time 9

Chill Time 2

Total Time 2 54

Servings

Calories 135kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

10 tablespoons (140g) unsalted softened butter
½ cup (100g) dark brown sugar
½ cup (100g) granulated sugar
⅓ cup unsulphured molasses, not blackstrap
1 large egg, room temperature
2 teaspoons vanilla extract

Dry Ingredients

1¾ cups (238g) gluten-free flour, Bobs Red Mill 1 to 1 Gluten-Free Flour
½ cup (50g) Dutch-process cocoa powder
2 teaspoons espresso powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

For Rolling

¼ cup (50g) granulated sugar

Instructions

Whisk the dry ingredients. In a medium bowl, whisk together the gluten-flour, dutch-process cocoa powder, espresso powder, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until combined. Set the bowl aside.
Cream the butter and sugars. Add the softened butter, dark brown sugar, and sugar to a large mixing bowl or the bowl of a stand mixer. Cream together on high speed for 4-5 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Mix in the molasses. Add the molasses to the bowl and mix for an additional minute.
Mix in the egg and vanilla extract. Add the egg and vanilla extract. Mix until fully combined.
Add the dry ingredients. Add the dry ingredients to the wet ingredients and beat until combined and no streaks of flour remain. The dough will be thick and sticky. Cover the bowl and chill the dough for 2 hours or up to 24 hours before baking.
Roll the cookie dough balls in sugar. Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside. Remove the cookie dough from the refrigerator. If the dough has chilled for over 2 hours, let it come to room temperature for 20 minutes. Pour the extra granulated sugar into a small bowl. Scoop and roll the chilled dough between clean palms into 30-gram balls (2 Tablespoons), weighed on a food scale. Then roll each ball of dough in the cane sugar.
Bake Cookies. Place 6 cookie dough balls on a prepared baking sheet, 2 inches apart. Bake for 8-10 minutes or until the cookies have puffed up and crinkled but are still gooey in the middle. (We love the texture at 9 minutes!)
Round out the cookies and let them cool. To create bakery-style cookies, use a large circular cookie cutter or circular glass, and coax the cookies into perfect circles while they are hot from the oven if desired. Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to continue cooling.

Notes

Measure using a food scale - I highly recommend weighing your ingredients using a kitchen scale for best results.

Use proper room-temperature butter. Cold or melted butter will not cream properly for this recipe. Pull the butter out of the refrigerator at least 30-40 minutes before starting the recipe. Insert a thermometer into the center of the block of butter—when your butter has reached room temperature, it should read between 65 and 72 degrees.

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