Gluten-Free Triple Chocolate Ginger Cookies are non-dairy cookies everyone will flip their lids for. The cookies are so fudgy and delicious, your family and friends won’t believe they are non-dairy and gluten-free! They are the perfect cookie to bake this holiday season for the gluten-free chocoholics in your life!
Hey everybody! How’s December treating you? If you are anything like half the country, you’re in the kitchen baking up a storm, prepping for holiday get-togethers with friends and family. I have a buddy in town with a gluten allergy, so I made sure to whip him up some gluten-free tasty treats! Introducing Gluten-Free Triple Chocolate Ginger Cookies!
True confession time – I’m not much of a baker. I’m not very confident in my baking abilities. However, I’m getting rather decent at making cookies, especially if they are loaded with chocolate. I mean, chocolate is one of my favorite food groups so if I’m going to the trouble of making cookies, you better be damn well sure I’m putting chocolate in them! #prioritiespeople
I love Gluten-Free Triple Chocolate Ginger Cookies because they feature my second favorite ingredient of all-time, ginger. Chocolate and ginger pair remarkably well together, so #tistheseason to eat them together on a regular basis. Remember my Chewy Chocolate Gingersnap Cookies? OMG, they are to die for too!
You may recall our friends Phoebe and Eric are in town with their adorable 11-month-old baby, Seren. Phoebe and Eric use to live in Portland but moved to Wisconsin almost a year ago to pursue their dream jobs as camp directors. Every time I watch Wet Hot American Summer I can’t help but think of Phoebe and Eric. I can only imagine the type of shenanigans they get involved in because they are hilarious people.
Eric has a gluten allergy so I prepare gluten-free meals and snacks anytime we have him and Phoebe over to our house. During their visit, Kieran and I hosted a potluck at our house so they could see as many of their friends as possible. I immediately started brainstorming recipe ideas that Eric and the rest of the guests could all enjoy. One of those recipes had to be a holiday cookie. I busied myself in the kitchen baking 3 batches of Gluten-Free Triple Chocolate Ginger Cookies, hoping they would be a success.
Calling the cookies a success was an understatement! I overhead guests telling each other they had to try the cookies.
One guest would say to another, OMG, have you tried the cookies:? You have to try the cookies!
The other guest would take a bite, Holy shit, these cookies are really good, what’s in them?
RIGHT?? Christina said they are dairy and gluten-free!!!
Shut the hell up, no way!
Needless to say, all the compliments on the cookies made my day. The cookies were devoured in a nanosecond. It’s a good thing I hid an extra batch of cookies in my office, otherwise, I wouldn’t have had anything to photograph and share with you today!
Seriously though, these Gluten-Free Triple Chocolate Ginger Cookies are insanely delicious. They are soft on the inside and a little crispy around the edges. They are unbelievably fudgy for a cookie made without butter and egg yolks. And for a cookie made without flour, these babies are remarkably chewy.
These cookies are very rich, but the addition of fresh ginger gives them a much-needed hint of spice. Wanna know what’s weird though? I felt the cookies tasted way better than the cookie dough. If you frequent my blog you know cookie dough is my kryptonite. Most cookie recipes I attempt only yield two cookies because the rest of the dough winds up in my gut. This cookie dough is intensely sweet but the flavors mellow out once cooked, into gluten-free cookie perfection.
Do me a favor and don’t forget about the dairy and gluten-free family and friends this year! They will be thrilled if you think about them and bake up some Gluten-Free Triple Chocolate Ginger Cookies! Just be sure to make more than one batch, they will be gone in no time 🙂
Thanks for stopping by,
Christina
Did you give this recipe a whirl? You DID?!? That’s freaking awesome! Please let me know your thoughts by leaving a comment below or sharing a photo on Instagram with the hashtag #shockmunch. I love hearing your feedback!
Don’t have time to make this recipe right now? That’s OK, just don’t forget to Pin it for later!
| Prep Time | 10 minutes |
| Cook Time | 9 minutes |
| Passive Time | 30 minutes |
| Servings |
cookies
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- 2 cups powdered sugar
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 teaspoon freshly grated ginger
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 12 oz bag of semi-sweet chocolate chips divided (1/2 cup for the batter, melt the rest for dunking)
- White sprinkles for garnish
Ingredients
|
|
- Line two cookie sheets with parchment paper. Spray the paper with cooking oil. It sounds weird but DO NOT skip this step, the dough is extremely sticky.
- Whisk the sugar, salt, espresso powder, and cocoa powder in a large bowl.
- Add the ginger, egg whites, and vanilla to the dry ingredients and stir until well combined. Scrape down the sides of the bowl and stir until smooth. Note, at first it will feel like there are not enough wet ingredients to turn the dry ingredients into a dough. Keep stirring and mixing and the dough will become thick and sticky, but smooth.
- Use a tablespoon or regular spoon to scope the dough out of the bowl and onto the greased parchment paper. The cookies don't spread out too much in the oven but don't overcrowd them on the pan either. I did approx 7 cookies per cookie sheet. It will depend on how big you make each cookie.
- Let the cookie dough sit on the parchment paper for 30 minutes. During this time preheat your oven to 350 degrees.
- Bake the cookies for 7 minutes if they are small, or 9-10 minutes if they are large.
- Remove the cookies from the oven and allow them to cool on the cookie sheet.
- While the cookies are cooling, melt the rest of the chocolate chips in a double boiler or in the microwave.
- Carefully dunk each cookie in the melted chocolate until half or more of the cookie is covered. Allow the excess chocolate to drip off before returning the cookie to the parchment paper lined cookie sheet. When the cookies are covered in melted chocolate, sprinkle them with white sprinkles.
- Allow the chocolate to harden, and enjoy!
Remember, grease the parchment paper. You can use silicone baking mats but grease them too. I didn't grease my baking mats for the parchment paper and the cookies stuck to the surface. The cookies didn't stick when I greased them beforehand.
December is going by waaaaaay to fast!! I have way to much to do and little time to do it….eeeeeeek! But, what I have to do is get in the kitchen and make these cookies! I have GOT to try! You sold me on them! They look awesome and love the espresso powder! Maybe that’ll give me a little bit more energy to get stuff done, lol 😉
Hahahaha, espresso powder is the best, right?? But real talk – how in the world is it December 13th already???
Gluten free cookies (and cakes and muffins and etc.) always get such a bad rap among folks who don’t have gluten sensitivities. Why is that?? Maybe the very first gluten-free baked goods were lacking, and that just ruined it for future generations of gluten-free baking. Who knows. Either way, I’ve learned that gluten-free doesn’t mind bland and boring! I’m all about some ginger cookies, and I love the idea of throwing in 3 types of chocolate here. Santa approves!
I think you’re right, the first attempts at gluten-free baking weren’t up to par in the taste and texture department. However, the recipes coming out now are freaking wonderful!! I love cooking for my vegan and gluten-free friends. It challenges me to try something new 😉
These look AMAZING! So chocolate-y! I know so many people now who are avoiding gluten and finding good recipes for them is such a challenge. Thank you for making my life a little easier 🙂
Thank you so much!! 🙂
I may just have to whip up a batch of these bites of heaven! They look and sound amazing. I imagine they taste like Christmas!
Thank you so much Laura <3