These might be THE BEST gluten-free chocolate ginger molasses cookies you’ve ever made. Crunchy on the outside and chewy on the inside. YES PLEASE!
I think Linley and I tested these cookies 6 times before actually perfecting them. DANG, does it feel good to finally get it once the perfect batch comes out of the oven. You guys. These cookies are AMAZE BALLS. We’re talking a little bit of crunch on the outside and soft and chewy on the inside. What more could you ask for?
I am totally the type of girl who NEEDS an afternoon pick-me-up of sorts. A delicious cookie made with real ingredients + coffee is at the top of my list. Did I mention that Christmas is the best time of year for snacking because there’s always cookies to be eaten 🙂
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These cookies are made with some of my favorite ingredients.
Because I have been working closely with Ancient Harvest, I’ve been experimenting with quinoa products in baked goods. I actually really love the flavor the quinoa flour brings to this cookie. On point. This year AH is hosting a Quinoa Cookie Swap. Check out more amazing holiday cookie recipes featuring quinoa HERE.
I’m definitely adding these cookies to the “I make these all year round even though they’re made with Christmas flavors” list. Who’s with me?
Oh! I almost forgot. This recipe fits perfectly in a mason jar for you to give as a gift. Want to know what I would do? I would make a batch of these bad boys and give my friends a few cookies + the jar of ingredients to get them excited to bake them in their own kitchen.