These gluten-free chocolate spice cookies are an irresistible blend of warm spices, rich chocolate, and a touch of heat, offering a truly decadent yet balanced treat. It’s an unexpected flavor combination that will delight any chocolate lover and surprise anyone who thinks these cookies look so decadent they could only have one.
Infused with ginger and cayenne, these soft, fudgey cookies have their sweetness tempered by the spice, making them the perfect after dinner treat or anytime indulgence. The rich chocolate color hints at a deep chocolate palate that might be overpowering, but instead this recipe offers a balance that just right.
Browned butter (or dairy-free butter) adds a nutty roundness to the flavor in the cookie base, while your favorite chocolate bar gets pressed into the center, melting just enough to create a gooey, chocolaty surprise.
Candied ginger, both inside and on top, provides a fragrant finish that ties all the flavors together.
Expect these cookies to puff and crack as they bake, creating a stunning visual and an unforgettable taste that will surprise and delight with every bite.
How to Make Gluten Free Chocolate Spice Cookies
The dough for these cookies is very thick and a bit dry, but should not be super crumbly. Although I use a (#30 or #40 approximately 2 Tbs.) cookie scoop, I find it helpful to still roll the dough between my palms to compress the dough and smooth the dough balls.
Refrigerating the dough before baking is not necessary with gfJules Flour and this recipe, and can make the dough too hard to work with unless it comes to room temperature first.
Roll the cookies to the desired size and place on a parchment lined baking sheet. Flatten slightly, then bake for only 8 minutes.
Meanwhile, chop the chocolate bar and candied ginger to ready them for topping the cookies. I‘ve used Dr. Bronner’s Magic All-One Chocolate (Salted Almond Butter) bars here. These are certified vegan and gluten free.
Remove to cool for only a minute or two and then press your favorite chocolate bar pieces into the tops of each cookie, compressing the centers. This will further flatten the cookies and cause the gorgeous crackled edges. Sprinkle with chopped candied ginger.
Return the cookies to the oven just until the chocolate is starting to melt — about 30 seconds to up to one minute. Remove the cookies to cool on wire racks.
The cookies will continue to bake while hot and on the cookie sheets, so remove to the wire racks unless you prefer crunchier cookies.
Peppermint Variation for this Gluten Free Chocolate Cookie Base
Instead of spice, skip the cayenne, ginger, and candied ginger and add 1/2 teaspoon peppermint extract to the dough. Crush gluten free candy canes and sprinkle on top of cookies after the chocolate has melted.
Gluten Free Chocolate Spice Cookie Recipe
Gluten Free Chocolate Spice Cookies
The perfect balance between chocolate and spice, and not overly sweet. These soft and chewy cookies are the unexpected favorite on your cookie tray!
Ingredients
- 1/2 cup butter or vegan alternative (e.g. Earth Balance Buttery Sticks)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg or substitute
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (202 grams) gfJules Gluten Free All Purpose Flour
- 1/2 cup (45 grams) Dutch-processed cocoa powder
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1 chocolate bar (approximately 3 ounces) (I used Dr. Bronner's Magic All-One Dark Chocolate Almond Butter), broken into small shards to press into the tops of the cookies
- 1/4 cup crystallized ginger, chopped finely (you may use less)
Instructions
- Preheat oven to 350°F.
- Heat butter in a small saucepan over low-medium, stirring until foamy. Continue stirring until browning, approximately 4 minutes. If you need to increase the heat, do so while continually stirring to prevent scorching.
- Transfer butter to a mixing bowl and add sugars plus 2 Tablespoons water. Mix or whisk until the sugars are totally dissolved -- this may take 2 minutes or so.
- Add egg and vanilla extract and mix. Add dry ingredients (gfJules Flour, cocoa, salt, baking powder, baking soda, spices) and mix until dough forms.
- Line cookie sheet with parchment and scoop dough balls with cookie scoop or spoon, transferring dough balls to your hands to roll between your palms to compress the dough further. Leave about 2 inches between dough balls. Press down gently on the balls before baking to flatten slightly.
- Bake until puffy, about 8 minutes. Remove to a wire rack for 1-2 minutes.
- Meanwhile, prepare the chocolate bar by breaking or cutting into irregular shapes and pieces and dice the ginger finely.
- Press chocolate into the center of each cookie and sprinkle tops with candied ginger. Return the cookie sheet to the oven for 30 seconds or up to 1 minute -- until the chocolate is looking melty on top. Remove to finish cooling, sliding the parchment onto the wire rack to remove from the hot tray in order to stop the cookies from continuing to bake further.
- Once cooled, serve or store at room temperature in an airtight container.
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