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.
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