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Chocolate Gluten Free Gingerbread Cookies

Last year I did a great recipe for regular gluten free gingerbread men so I thought I'd give it a go as chocolate gluten free gingerbread cookies. They worked out perfect first time so I wanted to share with you what I did. It's prefect for kids who aren't into regular gingerbread..... because, they're chocolate!! :-)

Here are my tips for perfect gluten free gingerbread cookies from last years blog:

  • Don't roll them too thin - they need to be thick!
  • The coconut oil needs to be solid for them to work - pop it the fridge or freezer to solidify if it's liquid
  • Use a hot oven so they set quickly and don't spread
  • Don't pop them on a hot oven tray if you are cooking a couple of batches - the tray needs to be cool or they might spread

Gluten Free Chocolate Gingerbread Cookies - Happy Tummies

Chocolate Gluten Free Gingerbread Cookies Recipe

Gluten free, wheat free, dairy free, soy free, nut free, egg free


½ cup (45g) desiccated coconut
¾ cup (105g) sorghum flour
½ cup (60g) arrowroot starch
1 tspxanthan gum (orguar gum)
⅔ cup (100g) coconut sugar or  rapadura sugar (or sweetener of choice)
1 tsp mixed spice
1 tsp ground ginger
3 tbsps cacao powder
¼ cup (55g) coconut oil, solid (place in freezer for a few minutes if not solid)
2 tbsp maple syrup (or liquid sweetener of choice)

2 tbsps (40mls) cold water


  • Pre-heat oven to 190° C
  • Line a tray with baking paper
  • Grind together all dry ingredients in a food processor (if using a Thermomix grind on speed 9 for 10 secs)
  • Add solid coconut oil and blitz for a few seconds until it resembles breadcrumbs (if using a Thermomix mix on speed 5 for 5 secs)
  • Add cold water and maple syrup and mix again until thoroughly combined and nice and smooth (if using a Thermomix combine on speed 5 for 5 secs, scrape down and repeat if necessary)
  • Pop in the fridge wrapped in cling wrap for approx 20 - 30 minutes
  • Roll between two sheets on baking paper and cut with cookie cutters
  • Carefully place on over tray - use an egg slide to carefully lift if you need to
  • Bake for approximately 15 minutes until cooked
  • Leave to cool on the tray for 5 minutes and move to a wire rack to finish cooling off

I decorated mine with a tiny bit of icing sugar mixed with water. You could use any dairy free chocolate to do this or any ingredients you choose!

Recipe From - Copyright 2016 Happy Tummies


Enjoy! Lisa x