If you love ginger and you love chocolate, then these cookies are for you. These gluten-free ginger double chocolate chip cookies pair bits of candied ginger and chocolate chips in a chocolate batter for a cookie that’s rich with a pleasant heat from the ginger.
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The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
Why You’ll Love These Cookies
- It’s hard to go wrong with chocolate on chocolate. And these double chocolate cookies definitely deliver. They’re rich and chewy and basically perfect.
- They’re gluten-free, made from just oat flour and cocoa powder as the base. They can also easily be made vegan by swapping the butter for coconut oil or vegan butter substitute and swapping the egg for a flax “egg”.
- The gems of candied ginger add an interesting texture and pleasant bite to these already-delicious chocolate cookies. There’s no missing the ginger kick in these but the spice is balanced perfectly with the richness of the chocolate.
- They freeze beautifully! Bake up an extra batch and then stash them in the freezer for up to 6 months.
Making Gluten-free Ginger Double Chocolate Chip Cookies
To make these cookies, you’ll need…
- ½ cup (114 grams) unsalted butter, softened
- ⅔ cup (150 grams) white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups (125 grams) oat flour
- ⅔ cup (80 grams) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup chopped candied ginger
- ¼ cup chocolate chips
Start by creaming the softened butter and sugar together. Then add the egg and vanilla and mix until combined and creamy, scraping down sides, as needed.
Add in the oat flour, cocoa powder, baking soda, and salt and mix until just combined.
Add the candied ginger and chocolate chips and mix briefly to distribute.
Using a 1-2 tablespoon cookie scoop, scoop dough onto a parchment-lined baking sheet and bake in a 350° Fahrenheit oven for 8-10 minutes. You want the edges to be set but the centers to still be a little soft.
Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
A Note About Ginger
If you’ve never tried candied ginger before, I highly recommend it. Not only is it delicious chopped and mixed into baked goods, but candied ginger is also a tasty way to enjoy some of ginger’s health benefits.
Ginger is a premier herb for supporting healthy digestion. It warms up cold, stagnant digestion that can result in bloating, indigestion, nausea, and gas. It stimulates digestion when taken after meals and encourages gastric emptying. If you’ve ever felt like there was a rock stuck in your stomach after a meal, then you’re familiar with the unpleasant feeling that can come from slugging gastric emptying. Chewing on a bit of candied ginger can also help relieve nausea.
Ginger also supports immune function. It’s a very warming herb that stimulates circulation and can help warm your body up from the inside-out and helping to relieve inflammatory pain.
Other Posts You May Like…
Gluten-Free Oatmeal Chocolate Chip Cookies (With Easy Vegan Option)
Gluten-Free Vegan Pumpkin Chocolate Chip Cookies
Gluten-Free Chai Spiced Chocolate Chunk Cookies
Gluten-free Ginger Double Chocolate Chip Cookies
Ingredients
- ½ cup (114 grams) unsalted butter, softened*
- ⅔ cup (150 grams) white sugar
- 1 egg*
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅔ cup (80 grams) cocoa powder
- 1 ¼ cups (125 grams) oat flour
- ¼ cup chopped candied ginger
- ¼ cup chocolate chips
Instructions
- Preheat the oven to 350° Fahrenheit. Line a large cookie sheet with parchment paper and set aside.
- In a large bowl or a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together. Then add the egg and vanilla and mix until combined and creamy, scraping down sides, as needed.
- Add in the oat flour, cocoa powder, baking soda, and salt and mix until just combined.
- Add the candied ginger and chocolate chips and mix briefly to distribute.
- Using a 1-2 tablespoon cookie scoop, scoop dough onto the prepared baking sheet, leaving about 1 ½ inches between each cookie.
- Bake in the preheate oven for 8-10 minutes, until the edges are set but the center is still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Repeat with remaining dough.
- Store cooled cookies in a lidded container at room temperature for up to 5 days or freeze baked cookies for up to 6 months.
Notes
