A name like “Gluten-Free Ginger Cookies With Dark Chocolate and Cardamom” may feel like a mouthful. But just one bite and you’ll want to cram your mouth FULL of these festive holiday cookies! Their sophisticated spice blend, satisfyingly chewy texture, and dark chocolate topping combine to make these gluten-free goodies worthy of their big name.
A Few Special Instructions
When you first mix the batter, you may look at it and think These cookies are a total flop. Without refrigeration, the dough looks and acts like a mud puddle. My gluten-free ginger cookies absolutely need to be refrigerated for a full hour before baking. These fluffy little nuggets are built to spread gingery deliciousness all over your baking sheet while they’re cooking. (That’s how they get their crispy edges!) But if you skip the refrigeration you’ll basically end up with a sticky, gooey mess.
The same goes for the 5-minute rest time after baking. These ginger cookies need time to harden as they cool. So don’t move them to your cooling racks until at least 5 minutes has elapsed.
The only other thing you have to worry about is the chocolate melting situation, which I wrote about extensively in my Holiday Chocolate Bark recipe. I like to play Jackson Pollack and spatter my sweets with globs of melty goodness, but you might also enjoy dipping one side like a black and white cookie, or creating a more intentional pattern. Get creative and go for it! And when you’re done, please post a pic on Instagram and tag me so I can see how they came out!
Gluten-Free Ginger Cookies With Dark Chocolate And Cardamom
With the flavors of cardamom and dark chocolate, these gluten-free ginger cookies are a welcome riff on the traditional recipe. These holiday treats offer just the right combo of chewy and crunchy to satisfy even the pickiest cookie connoisseur!
- 2 1/4 c superfine almond flour
- 1 3/4 tsp baking soda
- 2 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 3/4 tsp cardamom
- 1/4 tsp salt
- 3/4 c coconut oil melted
- 3/4 c coconut sugar
- 1/4 c blackstrap molasses
- 2 tsp vanilla
- 1/2 c dark chocolate chips
Preheat oven to 350 and line baking sheets with parchment or Silpats.
In a bowl, mix the dry ingredients except the chocolate chips and set aside.
Using an electric mixer, cream together the coconut oil and sugar on medium speed. This should take about two minutes.
Add the rest of the wet ingredients and mix until combined.
Working in increments, slowly add the dry ingredients and mix until thoroughly incorporated. Scrape down the sides of the mixing bowl regularly to make sure everything is well mixed.
Cover with plastic and chill for at least 1 hour.
Scoop cookie dough in rounded balls of about 2 tbsp each and place 4 in apart on prepared baking sheets. Bake 10-12 minutes.
Let rest on cookie sheet for 5 minutes before removing to finish cooling on a wire rack. Meanwhile, melt the chocolate chips.
When cookies have completely cooled, drizzle with or dip in melted chocolate. When the chocolate has completely hardened, they are ready to enjoy!