These gluten free chocolate gingerbread cookies are made with tahini, sweetened with maple syrup and flavored with warming spices like ginger and cinnamon. This cookie recipe is super easy - a no chill dough that bakes in minutes, is paleo and vegan friendly.
I love chocolate and I love gingerbread, so combining the two was an easy decision!
These gluten free chocolate gingerbread cookies are the ultimate holiday cookie. They're made with a base of tahini, maple syrup and cassava flour, then flavored with gingerbread spices such as ground ginger, cinnamon and nutmeg.
This gingerbread cookie recipe is paleo and vegan friendly, so great for most dietary needs.
Why You'll Love These Chocolate Gingerbread Cookies
- rich and flavorful - a dark chocolate and gingerbread flavored cookie
- paleo and vegan - no eggs, no gluten, no grains, no dairy, no refined sugar
- easy to make - the cookie dough doesn't require any chilling and bakes in minutes
- healthier - while healthier than your average cookie, these still taste amazing!
- perfect texture - they're crisp on the outside with a slightly chewy center. Either decrease or increase the baking time to impact the crispness.
Ingredients
Here's what you need to make these easy chocolate gingerbread cookies:
- tahini
- maple syrup
- molasses
- vanilla extract
- cassava flour
- cacao powder
- cinnamon
- ground ginger
- nutmeg
- clove
- baking soda
- salt
- dark chocolate
These chocolate ginger cookies use cassava flour, which is an excellent paleo and vegan friendly baking flour. However, if you don't have cassava on hand, a gluten free flour blend should work as a replacement. Just be sure to substitute at a 1:1 ratio by weight (given in grams).
How to Make Chocolate Gingerbread Cookies
Not only do these cookies look beautiful, but they're super easy to make!
First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the tahini, maple syrup, molasses and vanilla. Whisk with a fork until well combined.
Add in the cassava flour, cacao powder, cinnamon, ginger, nutmeg, clove, baking soda and salt. Mix with a spatula until well combined. The dough will be thick and sticky, as shown below.
Grab a small cookie scoop (1 tablespoon in size) and place one rounded scoop per cookie on the lined baking sheet. The cookies do spread, so leave ample room between each cookie.
Place the cookies in your oven and bake at 350 degrees for 10-12 minutes. 10 minutes will give you a softer, more chewy cookie. 12 minutes, a more crisp and crunchy cookie.
After baking, remove the cookies from the oven and let them cool for 5-10 minutes on the baking sheet before transferring them to a wire cooling rack.
Once the cookies are fully cooled (you can pop them in the fridge or freezer to cool faster), melt the dark chocolate.
Drizzle the dark chocolate over the cookies, or feel free to dip them halfway into the melted chocolate if you prefer.
Once the chocolate has set, you can add a pinch of ground ginger or cinnamon for decoration. (I added ginger.)
Storage
Store these paleo chocolate gingerbread cookies in a sealed, airtight container. They can be kept at various temperatures:
- room temperature - the cookies have a more chewy, tender texture. Best kept for 5 days, then transfer to the freezer.
- fridge - the cookies crisp and will be more firm than if kept at room temperature. They store well this way for about 10 days.
- freezer - the cookies will be hard and crunchy and will last up to one month.
More Gluten Free Gingerbread Recipes
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Gluten Free Chocolate Gingerbread Cookies (Vegan)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10-12 cookies 1x
Description
Gluten free chocolate gingerbread cookies - crisp on the outside with a chewy center. They're not only gluten free, but paleo and vegan as well!
Ingredients
- ½ cup tahini (salted)
- ¼ cup maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 3 Tbsp cassava flour (27g)
- 3 Tbsp cacao powder (16g)
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground clove
- ½ tsp baking soda
- ⅛ tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the tahini, maple syrup, molasses and vanilla. Whisk with a fork until well combined.
- Add in the cassava flour, cacao powder, cinnamon, ginger, nutmeg, clove, baking soda and salt. Mix with a spatula until well combined. The dough will be thick and sticky.
- Grab a small cookie scoop (1 tablespoon in size) and place one rounded scoop per cookie on the lined baking sheet. The cookies do spread, so leave ample room between each cookie.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes. 10 minutes will give you a softer, more chewy cookie. 12 minutes, a more crisp and crunchy cookie.
- After baking, remove the cookies from the oven and let them cool for 5-10 minutes on the baking sheet before transferring them to a wire cooling rack.
- Once the cookies are fully cooled (you can pop them in the fridge or freezer to cool faster), melt the dark chocolate.
- Drizzle the dark chocolate over the cookies, or feel free to dip them halfway into the melted chocolate if you prefer.
- Once the chocolate has set, you can add a pinch of ground ginger or cinnamon for decoration. (I added ginger.)
Notes
For best results, please measure flours by weight (given in grams).
These cookies have only been tested with cassava flour, but a gluten free flour blend should work as a replacement.
Katie
My family and I love these chocolate gingerbread cookies and we hope you do too! Enjoy!
Anita Elsbree
Hi, I tried these and the non chocolate version! TERRIFIC recipies. Am doing something wrong though -- they don't "spread" when baking, but stay in the rounded blobs from the scoop! Too little oil in the tahini? Too much cassava flour? Any suggestions would be greatly appreciated! Thanks so much!
Katie
I'm so glad you liked them 🙂 Do you measure your cassava flour by weight (given in grams)? Cassava flour is very dense and can vary from one brand to another, so measuring it correctly is important. Measuring by weight will be the most accurate. It's also possible that different brands of tahini will produce different results. Some are runnier than others. I would suggest measuring the cassava flour by weight if you can. If you're already doing that, then start with 1 tablespoon less of cassava and see how the batter looks. You can always add in more if needed.