Gluten-free Ginger Double Chocolate Chip Cookies
These ginger double chocolate chip cookies are rich, chewy, and offer a pleasant kick from the candied ginger. They’re gluten-free and easily made vegan. *See notes for vegan options
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
*To make these cookies vegan, replace the butter with softened coconut oil or vegan butter substitute. Swap the egg with a flax “egg” by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Whisk and let sit for 10 minutes to thicken before using.
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