Hey friends!
Get excited because I have a treat for you!
Today, I’m sharing my gluten-free gingerbread latte cookies.
They’re warm, spicy, and oh-so-cozy. Perfect for the holiday season or any chilly day!
And guess what? They’re super easy to make, even if you’re new to gluten-free baking.
Let’s dive into this deliciousness!
Ingredient Substitutions
For a gluten-free version of these cookies, replace the all-purpose flour with a gluten-free flour blend. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour if the blend doesn’t already contain it. This will help maintain the cookies’ structure and texture. Unsalted butter can be substituted with coconut oil or a plant-based butter alternative for a dairy-free option. Use the same amount, but be aware that the flavor may change slightly. For those looking to reduce sugar intake, the white and brown sugars can be replaced with a natural sweetener like monk fruit or erythritol. Start with about 3/4 of the amount called for in the recipe, as these alternatives are often sweeter than regular sugar, and adjust to taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 2 hours 20 minutes – 2 days 15 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-3000
- Protein: 25-30 g
- Fat: 180-200 g
- Carbohydrates: 320-350 g
Ingredients
For the cookies:
- 1/4 cup espresso powder
- 1 tsp coarse salt
- 1/4 cup molasses (unsulphured, not blackstrap)
- 2 tsp vanilla extract
- 2 cups all-purpose flour (I like King Arthur)
- 2 tsp ground ginger
- 1 large egg
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter (softened at room temperature)
- 1/2 cup white sugar
- 1 tbsp fresh ginger (grated)
- 1/2 cup dark brown sugar (packed)
- 1 tsp ground cinnamon (I use McCormick)
- 1/2 tsp ground nutmeg (freshly grated preferred)
For the coating:
- 1/4 cup white sugar
- 1/2 tsp ground ginger
- 2 tsp espresso powder
Step 1: Prepare the Spiced Butter Mixture
Melt the butter in a medium saucepan over medium heat.
Once it begins to bubble and get foamy, remove it from the heat.
Whisk in the espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg, and clove until fully combined.
Transfer the butter mixture into a medium mixing bowl and allow it to cool for about 5 minutes.
Step 2: Mix the Wet Ingredients
Once the butter mixture has cooled, add the sugars, molasses, and salt into the bowl.
Whisk vigorously until the mixture is well combined.
Add the egg, vanilla, and baking soda, then continue whisking until the mixture is smooth and resembles the consistency of thin pancake batter, which should take about 2 minutes.
Step 3: Combine with Dry Ingredients and Chill
Gradually add the flour to the mixture, stirring until it is evenly incorporated.
Once mixed, cover the bowl and chill the dough in the refrigerator for at least 2 hours and up to 2 days before proceeding to bake.
Step 4: Prepare the Baking Sheets and Coating
Preheat your oven to 375 degrees Fahrenheit, positioning your oven racks in the lower and upper thirds.
Line two baking sheets with parchment paper.
For the coating, combine granulated sugar, espresso powder, and ground ginger in a small bowl.
Set aside for use later.
Step 5: Shape and Coat the Cookies
Using a 2-tablespoon (1-ounce) scoop, portion the chilled dough and roll it into walnut-sized balls using your hands.
Alternatively, scoop 2 tablespoons of dough per cookie using a tablespoon measure.
Roll each dough ball in the sugar mixture to coat thoroughly.
Step 6: Bake and Cool the Cookies
Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for about 10 minutes, rotating the sheets on the racks halfway through the baking time.
The cookies should spread slightly and have a craggy surface.
Let them cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Once cooled, the cookies will flatten.
Store in an airtight container at room temperature for 4 to 5 days.
