Cinnamon Ginger Chocolate Chip Cookies

As I head out for the holidays, I thought I’d leave you with one more delicious cookie recipe to add to your holiday baking.  Their name is a mouthful, but I promise that the flavors go perfectly together.


I found these cinnamon ginger chocolate chip cookies on and I was immediately intrigued by the use of cinnamon and ginger in this recipe.  The recipe reminded me of snickerdoodles, but even better because they have chocolate chips!  I made some changes, but used the original recipe as my guide.  These cookies have been very popular among all of my gluten-eating friends and I’m making a big batch for the holidays.  David said this was a really good flour combination too so I might try it with some other cookie recipes to see how it works in my other baking endeavors.

I love the texture of these cookies because they’ve been rolled in sugar.  Yum!  I also tried refrigerating some of the dough for a couple of days and then using it to make a batch of cookies and it worked just fine.  The cookies came out a little smaller after their three days in the fridge, but the taste was still delicious!

Cinnamon Ginger Chocolate Chip Cookies (From


  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Flour Mixture (2 Cups)

  • ¼ cup almond flour
  • ¾ cup white rice flour
  • ¼ cup corn starch
  • ½ cup brown rice flour
  • ¼ cup sorghum flour

Sugar for rolling dough

Preheat oven to 375.  Line a baking sheet with parchment paper.

In a bowl, combine flours, cinnamon, ginger, baking soda, salt and xanthan gum.

In a separate bowl, with a mixer, cream butter, sugars, and vanilla.  Add egg and mix.

Add the dry mix to the mixer and blend with wet ingredients until blended.


Stir in chocolate chips.


Put sugar in a bowl.  Form 1-inch balls of dough and roll them each in the sugar.  Place on cookie sheet and flatten each cookie a little.


Bake for 10-12 minutes.  Remove from oven, let rest for 5 minutes on pan before transferring cookies to a wire rack.


Enjoy!  These are a fun twist to your normal chocolate chip cookes.  For some reason, cinnamon reminds me of the holidays so I find that this recipe has a festive touch without being overly sprinkled or topped with gobs of icing.  Have a wonderful and healthy holiday.


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