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.

Gluten-Free Chocolate Ginger Cookies
- 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
(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
- Preheat & Prep:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, salt, ginger, cinnamon, and nutmeg. - Cream Butter & Sugar:
In a large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes). - Add Wet Ingredients:
Mix in molasses, egg, and vanilla extract until smooth. - Combine Everything:
Slowly add the dry ingredients to the wet mixture. Stir until combined. Fold in the dark chocolate and crystallized ginger. - Shape & Coat:
Scoop out 1-tablespoon portions of dough, roll into balls, then roll each one in granulated sugar. - 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. - 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