These Gluten-Free Double Chocolate Ginger Cookies are incredibly fudgy and flavored with powdered ginger and chewy pieces of crystallized ginger. They have a soft, gooey center and crisp edges.

I always love a good super chocolatey cookie – give me all the chocolate crinkle cookies, double chocolate walnut cookies, and fudgy brownie cookies please! But sometimes I want a little something *extra* attached to all those super rich, chocolatey flavors: enter, chocolate ginger cookies.

These double chocolate cookies are flavored with the perfect amount of powdered ginger, and the chocolate chips are interspersed with pieces of crystallized ginger. The crystallized ginger adds chewy bits of ginger goodness that is simply irresistible. I shared these with friends, and they got rave reviews all around — from the kids and the adults alike!

And while I love a gingerbread cookie, those are not that – there’s no cinnamon, molasses, or nutmeg to be found here. Just a simple marriage of the chocolate and ginger flavors, for a perfectly delicious ginger chocolate cookie.

Here’s what you’ll need to make them, and some substitution options:

  • Coconut Oil: this can be substituted with butter or vegan butter, if preferred.
  • Coconut Sugar: my sweetener of choice! Any granulated sweetener will work, but avoid substituting with a liquid sweetener, as it will throw off the wet:dry ratio.
  • Egg or Flax Egg: either will work here. I generally use a flax egg to keep the dough vegan and easy to eat without concern.
  • Vanilla Extract: 
  • Ground Ginger: make sure your ginger is fragrant in the jar! Old ginger won’t smell, or taste, like much.
  • Baking Soda & Salt:
  • Cocoa Powder: cacao powder also works if that’s what you have on hand.
  • Almond Flour: I use superfine almond flour from Bob’s Red Mill for the best texture – avoid almond meal, as it is a little too coarse for baking with.
  • Dark Chocolate: in either chips or chunks, whatever your preference is!
  • Crystallized Ginger: I used uncrystallized ginger from Trader Joe’s, but any type of candied or crystallized ginger will work here.

What is crystallized ginger? Crystallized ginger is made by boiling peeled, sliced ginger in water to soften it, and then cooking it with sugar to crystalize it. This process makes it shelf stable, sweet, and absolutely delicious. It’s perfect for dipping in chocolate, or chopping up to add to cookies, cakes, granola, or wherever else you want a delicious hit of ginger goodness.

How to make chocolate ginger cookies

  1. Making the cookies is a simple process for anyone familiar with making classic drop cookies.
  2. Cream the fat and sugar. In this case, you’ll be creaming together the coconut oil and coconut sugar until well combined.
  3. Add in the egg and vanilla extract, and then mix in well.
  4. Mix in all of the dry ingredients. You can choose to mix them up beforehand, but it’s not necessary because you can’t really over-mix a gluten-free dough.
  5. Fold in the chocolate chips and crystallized ginger until combined.
  6. Refrigerate the dough for at least one hour, or up to 48 hours. 
  7. Scoop the dough using a cookie scoop and bake for 10 minutes, until set and crispy on the edges with a gooey center. Allow to cool completely on the cookie sheet.
  8. The most important step: DEVOUR!

If you want to store the cookie dough, I recommend scooping the cookie dough into balls on a baking sheet. Freeze the dough balls, and then transfer to an airtight container or freezer bag for long term storage. They will stay good like this for up to a year.

To store the baked cookies

At room temperature: store the cookies in an airtight container at room temperature for up to 3 days.

In the refrigerator: layer the cookies in an airtight container with parchment separating any layers. Store in the refrigerator for up to a week.

In the freezer: layer the cookies in an airtight container with parchment separating any layers. Store in the freezer for up to 3 months. 

Want more chocolate cookies?

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Chocolate Ginger Cookies

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  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Chill Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These Gluten-Free Double Chocolate Ginger Cookies are incredibly fudgy and flavored with powdered ginger and chewy pieces of crystallized ginger. They have a soft, gooey center and crisp edges.


  • ½ cup coconut oil, room temperature
  • ¾ cup coconut sugar
  • 1 egg, room temperature OR 1 flax egg (1 tablespoon flax meal whisked with 2½ tablespoons water, let stand for 5 minutes to gel before using)
  • 1 teaspoon vanilla extract
  • 1¾ cups (168g) blanched almond flour
  • ½ cup cocoa powder
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (3 oz, 85g) chopped dark chocolate
  • ¼ cup candied/crystallized ginger, chopped
  • Flaky sea salt, to sprinkle on top, optional


  1. Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla and mix until smooth.
  2. Add the cocoa powder, almond flour, salt, powdered ginger, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and crystallized ginger. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
  3. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly.
  4. Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just set around the edges.
  5. Store in an airtight container.

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