Gluten-Free Chocolate Gingerbread Cookies
Chocolatey, perfectly spiced, and not too sweet, these Gluten-Free Chocolate Gingerbread Cookies are the quintessential Holiday cookies. And these are my favorite ones!
Servings: 24 Cookies
Calories: 108kcal
Ingredients
- 2 cup Buckwheat flour
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Clove powder
- 1 tsp cinnamon powder
- 1 tsp Ginger powder
- 1/4 tsp Nutmeg powder
- 1/8 tsp Salt
- 2 tbsp Cocoa powder
- 4.5 oz Butter, softened I used salted butter so omitted adding salt to the batter.
- 2/3 cup Brown sugar
- 2.3 oz Honey 1/4 cup
- 1 Flax egg 1 tbsp flaxseed powder + 3 tbsp water
Instructions
- In a small bowl, mix the flaxseed powder with water. Keep aside for 5 -10 minutes.
- In a medium bowl, mix together the buckwheat flour, baking powder, baking soda, salt ( if using unsalted butter), cocoa powder, cinnamon powder, clove powder, ginger powder, and nutmeg powder.
- In a large bowl, whisk the softened butter with honey, brown sugar and flax egg until creamy.
- Stir in the dry ingredients with a spatula. Combine well till a soft dough is formed.
- If the dough is very soft and sticky, please refrigerate for 15-20 minutes.
- When you're ready to make the cookies, preheat your oven to 180C. Line your baking tray with baking paper or silpat.
- Lightly dust your work surface with flour and roll out the dough to 1/4 inch thickness. Cut out into desired shapes and transfer to the baking tray.
- Bake for 10-12 minutes. If you want them very crisp, give them another minute in the oven They will harden as they cool.
- Eat warm or let the cookies cool completely if you wish to decorate them. Enjoy!
Notes
- For decorating cookies, please check out the blogs below: https://sallysbakingaddiction.com/christmas-sugar-cookies/ https://www.bakeat350.net/2010/01/royal-icing-102-or-201-or-whatever.html
- The gluten-free dough comes together fairly quickly and doesn't need much resting time.
- This is a great make-ahead recipe for chocolate gingerbread cookies. Stick the dough in the refrigerator for up to 2 days until you're ready to roll it out. Do let the dough sit on the counter until it loses some of its chill before you proceed with baking.
- In case the dough of these soft Christmas cookies is too soft and sticky, refrigerate for 15–20 minutes.
- You can leave out the cocoa powder to make the BEST gluten-free gingerbread cookies!
Nutrition
Serving: 1 Cookie | Calories: 108kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg