While some people like to make fancy desserts for Christmas, I like to keep it quick and simple. I have enough stress without having to worry if my cheesecake is going to crack or if my layer cake is going to look perfect. So? Cookies it is! Lots and lots of cookies.
After making these whole wheat soft and chewy chocolate gingerbread cookies last year, I knew I had to make a gluten-free version. What I didn't expect is that the gluten-free version would be even more delicious! These gluten-free chocolate ginger cookies are puffy, zingy and so deeply chocolaty. They're probably tied for my favorite gluten-free cookie recipe to date, along with these gluten-free cardamom cookies!
I used both ground ginger and candied ginger in these chocolate ginger cookies. They're plenty sweet without the candied ginger but it adds such a nice touch that I couldn't help but add it. By the way, if you love ginger, try this gluten-free gingerbread. It's really moist and irresistible!
So we've got two types of ginger and also two types of chocolate in the form of melted chocolate and cocoa powder. I always used Dutch-process cocoa powder in my chocolate recipes because I prefer the deeper, darker chocolaty taste. And I definitely recommend using it in these cookies!
I tried making some other buckwheat goodies with regular, natural cocoa powder the other day and you could taste a hint of buckwheat. I'm not a fan of buckwheat's taste, so I always try to hide it. Even if you like the taste, I think it'd be a little unusual paired with ginger. If you don't have Dutch-process cocoa powder at your local store, try Hershey's Special Dark cocoa powder! I've heard that it's very similar in taste.
What's your favorite gluten-free Christmas cookie recipe? Feel free to leave links! I'd love to try something new.
- 1/2 cup semisweet chocolate chips, melted
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsweetened applesauce
- 1 cup buckwheat flour, plus 2 tablespoons
- 5 tablespoons dutch processed cocoa
- 2 teaspoons coconut flour
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup candied ginger, diced
- 2 tablespoons raw sugar, for rolling
- Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
- In a large mixing bowl, stir together the melted chocolate and coconut oil, brown sugar, granulated sugar, vanilla extract and applesauce. Set aside.
- In a medium mixing bowl, stir together the buckwheat flour, cocoa powder, coconut flour, ground ginger, baking soda, and salt. Add this mixture to the wet mixture and stir just until combined. Stir in the diced candied ginger.
- Roll into 1 1/2” (40-gram) balls, roll in the raw sugar, and place 3” apart on the prepared baking sheet. Bake for 9 minutes or until the cookies have crackled.
- Let the cookies, which will be very soft at this point, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
- Store in an airtight container for up to 3 days.
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Demarle Silpat Non-Stick Baking Mat
Le Creuset Jelly Roll Pan
Adapted from Vegan Chocolate Cookies.