{"id":8967,"date":"2019-12-21T14:09:15","date_gmt":"2019-12-21T08:39:15","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=8967"},"modified":"2024-12-16T15:03:37","modified_gmt":"2024-12-16T09:33:37","slug":"chocolate-gingerbread-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-gingerbread-cookies\/","title":{"rendered":"Gluten-Free Chocolate Gingerbread Cookies"},"content":{"rendered":"\n

Chocolatey, perfectly spiced, and not too sweet, these easy gluten-free<\/strong> chocolate gingerbread cookies<\/strong> are the quintessential holiday cookies. They happen to be my favorites because it\u2019s the perfect cookie exchange recipe\u2014effortless, quick, and make-ahead!<\/p>\n\n\n\n

\"gingerbread<\/figure>\n\n\n\n

I must have made a thousand gingerbread cookies during Christmas for my baking business in the last 6 years. I kid you not. Yet, every year, I look forward to munching on them. Am I bored with these easy Christmas cookies yet? No, not at all!<\/p>\n\n\n\n

This year, though, I experimented and made one batch of chocolate gingerbread cookies with cocoa powder. Boy, was I in for a wonderful surprise! Chocolate with hints of ginger, cinnamon, nutmeg, and cloves\u2014it's truly a match made in heaven!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"gingerbread<\/figure>\n\n\n\n
\n

Why We Love This Recipe<\/h2>\n\n\n\n

Irresistible blend of rich cocoa and warm spices!<\/p>\n\n\n\n

Hands down, it is the finest last-minute Christmas cookie recipe.<\/p>\n\n\n\n

The familiar and exciting flavor makes it ideal for cookie exchanges.<\/p>\n\n\n\n

Be as creative as you want with the shapes and impress your kids and guests.<\/p>\n\n\n\n

A recipe that offers a delightful and festive twist to traditional favorites.<\/p>\n<\/div><\/div>\n\n\n\n

\n

Recipe Ingredients<\/h2>\n\n\n\n
\"ingredients<\/figure>\n\n\n\n

Flour:<\/strong> I've made these gingerbread cookies gluten-free by using buckwheat flour. Feel free to use your favorite gluten-free flour or substitute with all-purpose flour if you wish.<\/p>\n\n\n\n

Brown sugar:<\/strong> For a deep, earthy, molasses flavor. <\/p>\n\n\n\n

Flaxseed meal:<\/strong> Mixed with water, flaxseed powder is a good substitute for eggs. Just like it did for my\u00a0mocha gingerbread biscotti.<\/a>\u00a0You can use milk to bind the dough, as I did with my\u00a0chocolate ginger cookies<\/a>. You can use 1 egg instead if you wish.<\/p>\n\n\n\n

Honey:<\/strong> This\u00a0gives the gingerbread cookies with chocolate a lovely floral sweetness. You could use molasses, which is what is traditionally used in these cookies. Or maybe maple syrup.<\/p>\n\n\n\n

Cocoa powder:<\/strong> For a rich chocolate flavor. <\/p>\n\n\n\n

Butter:<\/strong> I used salted butter. However, if you wish to use unsalted butter, please add 1\/8 teaspoon of salt to the dry ingredients.<\/p>\n\n\n\n

Gingerbread spices:<\/strong> Cinnamon powder, ginger powder, clove powder, and nutmeg were used to give these chocolate cookies a beautiful gingerbread flavor. I also used this spice mixture for making my spiced madeleines<\/a> and gingerbread crinkle cookies<\/a>. You can also use a store-bought spice blend.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n

How To Make Gluten-Free Chocolate Gingerbread Cookies<\/h2>\n\n\n\n

Step 1<\/strong>: Prepare flax egg by mixing flaxseed powder with water in a small bowl. Set aside for 5\u201310 minutes.<\/p>\n\n\n\n

Step 2:<\/strong> Combine the dry ingredients in a medium bowl: buckwheat flour, baking powder, baking soda, salt (if using unsalted butter), cocoa powder, cinnamon powder, clove powder, ginger powder, and nutmeg powder.<\/p>\n\n\n\n

Step 3:<\/strong> In a large bowl, whisk softened butter with honey, brown sugar, and flax egg until creamy.<\/p>\n\n\n\n

Step 4:<\/strong> Make the chocolate gingerbread cookies with cocoa powder dough by stirring the dry ingredients into the wet with a spatula.<\/p>\n\n\n\n

Step 5:<\/strong> While your oven preheats to 180\u00b0C, line a baking tray with baking paper or Silpat. <\/p>\n\n\n\n

Step 6:<\/strong> Lightly dust your work surface with flour. Roll out the dough to 1\/4-inch thickness. Cut out the desired shapes and transfer them to the prepared baking tray.<\/p>\n\n\n\n

Step 7:<\/strong> Bake for 10\u201312 minutes. For crispier cookies, add an extra minute.<\/p>\n\n\n\n

\"baked<\/figure>\n\n\n\n

Step 8:<\/strong> Allow cookies to cool on the tray, as they will harden as they cool.<\/p>\n\n\n\n

Step 9:<\/strong> Enjoy the cookies warm.<\/p>\n\n\n\n

Optional Step:<\/strong> Let them cool completely. Serve them as-is or decorate the gingerbread and chocolate cookies to your heart\u2019s content.<\/p>\n<\/div><\/div>\n\n\n\n

\n

How To Decorate The Gingerbread Cookies<\/h2>\n\n\n\n

Buttery, light, and wonderfully rich in flavors, you\u2019ll love these gingerbread cookies as-is. But \u2018tis the season, so I didn\u2019t want to skip the chance to be festive and decided to decorate them. It's so therapeutic for me.<\/p>\n\n\n\n