Chocolate Chip Gingerbread Cookies

Chocolate Chip Gingerbread Cookies-4

What is it about gingerbread that gives me so much Christmas calm? One whiff of these spiced treats baking in the oven and all is right with the world. I am reminded that there is no need to maintain a frenetic pace in order to plan the perfect Pinterest Christmas. All I need is some time with my family to create some memories….a drive to look at Christmas lights, time well-spent reading some meaningful books and, of course, some bonding over baking. It’s the simple things.

Awhile back, I discovered a recipe for gingerbread men on Minimalist Baker.  We made several batches of gingerbread men….my kids have had a blast decorating them! Then I decided to throw some chocolate into the mix. The results were delicious as expected. I’ve always been a sucker for the gingerbread/chocolate combo. I fiddled just slightly with the recipe, using butter in place of  dairy-free butter. I have also tried them with coconut oil. Sunflower seed butter in place of the almond butter works well too. These are wonderfully forgiving cookies, they have been delicious every time!

Enjoy this little taste of the winter season!

Chocolate Chip Gingerbread Cookies-3

4.0 from 1 reviews
Chocolate Chip Gingerbread Cookies
This sweetly spiced Chocolate Chip Gingerbread Cookie will have your home smelling delicious and your taste buds singing! This is a great dough to make NOW, freeze, then pull out when company is coming.
  • 2 tablespoons flax meal (plus 5 tablespoons water)
  • ½ cup butter (dairy-free if necessary)
  • 1 cup brown sugar
  • ½ cup molasses
  • ⅓ cup almond butter
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 cups gluten-free flour blend*
  • 1½ cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, stir together flax and water. Let rest for 5 minutes.
  3. Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda, and baking powder and beat on a low with a mixer, or vigorously whisk.
  4. Add gluten free flour and chocolate chips to the wet ingredients and stir with a wooden spoon until combined.
  5. The dough will be a bit dryer than traditional cookie dough. If it seems too dry, simply add a tablespoon of water and mix again.
  6. Using a cookie scoop, place dough balls on parchment and bake for 8-10 minutes, until cookies are set. They may looked slightly under baked but that just means you'll end up with a nice, chewy cookie.
  7. Cool and store in an air-tight container. May be frozen. Better yet, freeze the dough so you can bake them up fresh when needed!
* My M & O gluten-free blend does not contain xanthan gum so I added ½ teaspoon of xanthan gum to these cookies. If your blend already contains a binding agent this will be unnecessary.

Gluten-Free Chocolate Chip Gingerbread Cookies

Looking for some simple Christmas ideas and inspiration? Come on over and visit my Christmas Pinterest Board!!


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  1. says

    I love the looks of these! I think these would be perfect for my family as I love gingerbread and the rest of my family are chocolate chip fanatics. 🙂 I may try it with some blackstrap molasses for some extra nutrition. Great recipe!

  2. Annie says

    Hi Becky! These look awesome! I’m in the middle of making them right now and don’t see an oven temp anywhere. Thanks!

  3. says

    Wow, I am trying to get more molasses into my life, and this looks like a delicious recipe for me to have around (so I feel a little healthier about eating molasses cookies all the time! So this might sound crazy, but I read somewhere that eating molasses (especially black strap molasses) can help turn our gray hairs back to a more normal color!! I have been trying it and I think it is working! Ha, that was random! Thanks again

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