Gluten Free Zippy Chippy Cookies
Loaded with the flavours of gingerbread cookies, fresh brewed coffee, and melt-in-your-mouth chocolate, these cookies aren't your standard chocolate chip cookie - these are Gluten Free Zippy Chippy Cookies.
Serves: 35 cookies
  • 1/2 cup butter, softened but still cool
  • 1/4 cup cream cheese
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup Crosby's fancy molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 3/4 cup gluten-free quick cook oats
  • 1/2 cup potato starch
  • 1/3 cup cocoa powder
  • 1/4 cup tapioca starch
  • 2 teaspoons espresso powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped crystallized ginger
  1. In the bowl of a stand mixer, beat the butter and cream cheese together. Scrape down the bowl. Add the sugars, and beat until evenly mixed. With the mixer running on low, add the molasses, and then the eggs, one at a time, scraping down the bowl as necessary. Add the vanilla.
  2. In a separate bowl, whisk together the brown rice flour, sorghum flour, oats, potato starch, cocoa powder tapioca starch, espresso powder, ginger, xanthan gum, baking powder, baking soda, cinnamon, cloves. and salt.
  3. With the mixer on low speed, add the dry ingredients to the butter/sugar mixture. Scrape down the bowl to make sure that the dough gets evenly mixed.
  4. Stir in the chocolate chips and crystallized ginger.
  5. Cover the bowl with plastic wrap and let the dough sit for 30 minutes. This will improve the texture of the baked cookie.
  6. Preheat the oven to 350 degrees F. Line your baking sheets with parchment paper.
  7. Roll the dough into small balls, about 2 tablespoons per cookie, leaving 5-centimeters (2-inches) between cookies. Flatten the cookie dough with the palm of your hand, pressing it to about 1 centimeter (1/2-inch) thick.
  8. Bake in preheated oven for 12 minutes. Remove from oven, and place on wire cooling rack to cool.
  9. Allow cookies to cool completely before storing in an airtight container.
Recipe by Faithfully Gluten Free at