This is cookie #8 in my Advent Cookie Challenge. (I missed a day, but I’ll double up on my baking to make up for it.) My first week of daily cookie baking has taught me to add vegetable glycerin to gluten-free cookie recipes or the cookies will turn out too dry. I’ve also learned not to over bake the cookies to prevent aforesaid dryness. Gluten-free cookies are unforgiving.
These gingerbread cookies are made with two types of ginger for extra flavor. They’re soft and chewy, but only if you eat them the day they’re baked. Like most gluten-free cookies, they’ll dry out quickly, so store them in the freezer if you don’t eat every last one of them.
The original recipe by Sohla El-Waylly calls for a lot of ground pepper that may not be to everyone’s taste. It adds another dimension to the cookies, but if you’d prefer pure gingerbread cookies, omit the fresh pepper, or cut it back to lessen its bite.
Gluten-Free, Dairy-Free Chewy Gingerbread Cookies
Chewy and loaded with spices, these cookies are best eaten the day they're made for maximum flavor and texture.
- 14 tablespoons dairy-free butter, softened
- 3 tablespoons finely grated fresh ginger
- 1 tablespoon powdered ginger
- 2 tablespoons cinnamon
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg (or 1/4 teaspoon nutmeg powder)
- 1 cup organic powdered sugar
- 1 cup powdered xylitol or erythritol
- 3 tablespoons unsulphured molasses (not blackstrap)
- 1 tablespoon vegetable glycerin
- 1 tablespoon vanilla
- 1 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 large egg at room temperature
- 2 cups gluten-free flour mix
- 1 teaspoon xanthan gum
- 2 tablespoons coconut sugar
- 2 tablespoons granulated xylitol or erythritol
- 2 teaspoons powdered ginger
In the bowl of a stand mixer, beat together the non-dairy butter and spices.
Beat in the sweeteners and molasses, vanilla, salt and baking soda.
Add the egg, and beat until mixture is pale and fluffy.
Stir in the flour and xanthan gum until just combined.
Cover and refrigerate for at least 2 hours.
When ready to bake cookies, cover two baking sheets with parchment paper, and preheat oven to 375 degrees F.
In a small bowl, stir together the coconut sugar, erythritol and 2 teaspoons ground ginger.
Roll the cookies into 1" balls, then roll in the coconut sugar coating.
Place 2" apart on prepared baking sheets, and bake at 375 degrees F for 10 minutes.
Remove from oven and allow to cool on wire rack.
These cookies are best eaten the day they're made.
Store any extras in freezer in a tightly sealed container.