Home Chewy Gluten-Free Chocolate Ginger Cookies (Soft, spicy, and totally addictive!)

Chewy Gluten-Free Chocolate Ginger Cookies (Soft, spicy, and totally addictive!)

I’ll never forget the first time I had a chocolate ginger cookie. It was at a small bakery in Portland—rain drizzling outside, the scent of warm spices in the air.

One bite, and I was hooked. The rich cocoa, the fiery ginger, the chewy center with a crisp edge… pure magic. But when I had to go gluten-free, I thought I’d never get to enjoy that perfection again.

Well, I proved myself wrong. And now, I’m sharing the best gluten-free chocolate ginger cookie recipe with you.

These are soft, fudgy, with a deep cocoa flavor and a spicy ginger kick. The kind of cookies that disappear within hours. Trust me, you’ll want to make a double batch.

Tips for the Best Cookies

  • For extra chewiness: Chill the dough for 30 minutes before baking.
  • For more ginger kick: Add ½ teaspoon freshly grated ginger to the wet ingredients.
  • No crystallized ginger? Use extra ground ginger or skip it altogether.
  • Dairy-free? Swap butter for coconut oil or vegan butter.
  • Want them extra chocolaty? Stir in chocolate chips instead of chopped chocolate.

Serving Suggestions

These cookies are amazing with coffee or chai tea. Serve them warm for a gooey chocolate center, or dip them in milk like the old-school classic.

Store in an airtight container for up to 5 days (if they last that long!). You can also freeze the dough balls and bake fresh whenever a craving hits.

These gluten-free chocolate ginger cookies are pure comfort. They’re a little spicy, a little sweet, and a whole lot of delicious. Try them and let me know—do you eat them warm, or do you sneak one straight from the cookie jar at midnight?

No judgment here. 😏🍪

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Chocolate Ginger Cookies


  • Author: Judy Goudy
  • Total Time: 27 minutes
  • Yield: 20 cookies 1x
  • Diet: Gluten Free

Description

Soft, chewy cookies with rich chocolate flavor and a warm ginger spice. Perfectly gluten-free and utterly irresistible!


Ingredients

Scale

(Use fresh, high-quality ingredients for the best flavor!)

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup unsalted butter, room temperature
  • ¾ cup brown sugar, packed
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate, finely chopped
  • ¼ cup crystallized ginger, finely chopped
  • ¼ cup granulated sugar, for rolling

Instructions

  1. Preheat & Prep:
    Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, salt, ginger, cinnamon, and nutmeg.
  3. Cream Butter & Sugar:
    In a large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes).
  4. Add Wet Ingredients:
    Mix in molasses, egg, and vanilla extract until smooth.
  5. Combine Everything:
    Slowly add the dry ingredients to the wet mixture. Stir until combined. Fold in the dark chocolate and crystallized ginger.
  6. Shape & Coat:
    Scoop out 1-tablespoon portions of dough, roll into balls, then roll each one in granulated sugar.
  7. Bake:
    Place dough balls 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are set but centers are still soft.
  8. Cool & Enjoy:
    Let cookies cool for 5 minutes on the pan, then transfer to a wire rack.

Notes

Store in an airtight container for up to 5 days. Dough can be frozen for later.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 15mg