Cocoa Gingerbread Cookies (Gluten-Free)
Prep Time
40 mins
Cook Time
14 mins
Rest
30 mins
Total Time
1 hr 24 mins
Servings: 24
Calories: 158 kcal
Ingredients
Wet
- 1 cup cane sugar divided
- ¾ cup brown sugar packed
- ½ cup unsalted butter room temperature
- ½ cup dark molasses
- 1 egg
Dry
- 2-½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- ¼ cup cocoa powder
- 1 Tbsp. ground ginger
- 2 tsp. Bob’s Red Mill Baking Powder
- 1-½ tsp. ground cinnamon
- 1 tsp. Bob's Red Mill Baking Soda
- ¼ tsp. ground nutmeg
- ¼ tsp. kosher salt
Instructions
-
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
-
In large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
-
In separate bowl, whisk together all dry ingredients.
-
Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate at least 30 minutes, until dough is firm and scoopable.
-
Spread ¼ cup cane sugar across plate.
-
Using cookie scoop, portion dough into 1½ tablespoon balls and roll in sugar. Place on baking sheet and bake 12-14 minutes. (Note: Cookies will puff and crackle.)
-
Cool on baking sheet 3 minutes before transferring to wire rack to cool completely.
Recipe Notes
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Nutrition Facts
Cocoa Gingerbread Cookies (Gluten-Free)
Amount Per Serving
Calories 158
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 17mg6%
Sodium 84mg4%
Potassium 183mg5%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 21g23%
Protein 2g4%
Vitamin A 129IU3%
Vitamin C 0.02mg0%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.