I’m on a mission to make the best gluten free cookies ever. You’d never know these soft, chewy cookies were actually gluten free! Rich ginger-molasses flavor with a hint of coffee and THE best texture, they’ll disappear from your holiday cookie exchange in minutes. (So make extra. You won’t regret it.)

Aren’t these pretty? They’d be so fun as part of a cookie box or plated at a cookie exchange or a holiday party. I’m always up for something new and unexpected, and these gingerbread latte cookies are exactly that.

You will love these Gingerbread Latte Cookies!

Do you love intensely gingered molasses cookies like me? With fresh AND powdered ginger, these cookies pack a ginger punch as well as some bitterness from espresso powder. They’re good on their own, but the white chocolate dip adds some needed sweetness to counter the bitterness and intensity from the cookies.

And the crushed dark chocolate espresso beans bring out that delicious coffee flavor even more. I REALLLLY loved the combination of flavors here!

Gingerbread Latte Cookie Ingredients

• Palm shortening — This helps give the cookies their chewy texture. I prefer this to vegetable shortening as I do my best to avoid hydrogenated oils in my cooking and baking.
• Butter — I use salted, but if you use unsalted, increase the salt by a generous pinch.
• Coconut sugar or brown sugar
• Molasses
• Fresh ginger — I love buying frozen grated ginger cubes from Trader Joe’s. I’ve seen them in other grocery stores, too. They’re so convenient!
• Egg
• Gluten Free Flour — I use Namaste Gluten Free Flour for most of my cookies, and I highly recommend using it for these.
• Ground ginger
• Ground cinnamon
• Ground cloves
• Baking soda
• Instant espresso powder — You can find little jars of this in the coffee aisle.
• Sea salt
• Turbinado sugar — This is for rolling the dough before baking to give them a sparkly exterior, but this is optional.
• White chocolate — You can melt down some white chocolate chips, melting discs, or chop up a couple of high-quality white chocolate bars, like Lindt.
• Dark chocolate covered espresso beans — I found mine in the bulk dept of my grocery store. Trader Joe’s also has them as well as other well-stocked grocery stores. If you’re wanting to buy these in bulk they have lots to choose from on Amazon.

How to make gingerbread latte cookies

1. Cream the shortening, butter, and sugar together well.
2. Add the egg, molasses, fresh ginger and mix well.
3. Add the dry ingredients (flour, spices, espresso powder, baking soda, salt) and mix well.
4. Chill the dough for 30-60 minutes.
5. Preheat oven to 375F and line a couple baking sheets with parchment or treat them with nonstick spray.
6. Scoop out the dough balls, roll them in turbinado sugar, and place them on the baking sheets.
7. Bake for 8-9 minutes.
8. Melt the chocolate in a bowl in 20-sec intervals in the microwave.
9. Crush the espresso beans by putting them in a ziptop bag and smacking them with a rolling pin.
10. Dip the cooled cookies into the melted white chocolate and sprinkle some crushed espresso beans on the wet chocolate. Set aside until the chocolate sets.

How to store Soft Gingerbread Latte Cookies

You can simply store these in a lidded container at room temperature for up to 5 days for best flavor.

TIP: These are a great cookie for mailing since they keep their shape and texture for a few days without drying out!

More Gluten Free Holiday Cookies on Perry’s Plate

GF Chocolate Crinkle Cookies

GF Sugar Cookies — Roll them out and decorate how you like!

Gluten Free Ginger Cookies — A classic, chewy molasses cookie without the espresso.

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Gingerbread Latte Cookies

Yield: 36 cookies

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

You'd never know these soft, chewy cookies were actually gluten free! Rich ginger-molasses flavor with a hint of coffee and THE best texture, they'll disappear from your holiday cookie exchange in minutes.

Print

Ingredients

• 1/2 cup palm shortening
• 4 Tablespoons butter, softened
• 1 1/4 cup coconut sugar or brown sugar
• 1/3 cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 1/4 cups Namaste Gluten Free Flour
• 3 Tablespoons instant espresso powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup turbinado sugar, optional
• 12 ounces white chocolate, for melting
• 4 ounces chocolate covered espresso beans

Instructions

1. Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer.
2. Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.
3. Add the molasses, fresh ginger, and egg and beat until just combined.
4. Add flour, espresso powder, spices, baking soda, and salt. Mix on low until combined.
5. Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.
6. When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
7. If you're rolling the dough in turbinado sugar, put the sugar in a small bowl. Form dough into 1 1/2 inch balls (a medium cookie scoop is handy here.)
8. Roll each dough ball in the raw sugar and place on the cookie sheet 2 inches apart.
9. Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side.
10. Let them cool for several minutes before transferring to a wire cooling rack to cool completely.
11. Melt the chocolate chips (or melts, or chopped chocolate) in a bowl in the microwave for 20-second intervals, stirring after each one until smooth.
12. Put the espresso beans in a ziptop bag and hit/roll them with a rolling pin until coursely crushed.
13. Dip each cooled cookie into white chocolate, shake off excess chocolate and put on a parchment lined cookie sheet. Sprinkle some espresso beans on the wet chocolate. Repeat with remaining cookies. Let them sit for 20 minutes at room temperature until chocolate has set.
14. Store these in a lidded container at room temperature for up to 5 days for best flavor.

Notes

1. I highly recommend using the flour suggested in the recipe. It really provides the best results. I can't guarantee the same texture if you use a different kind of flour.
2. If you're using the frozen ginger cubes, just pop them out of their molds into a small bowl and microwave for 20 seconds to soften them up before adding to the dough.
3. If you're not a fan of white chocolate, using milk or dark chocolate would also be delicious.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  HOMURE H Cookie Scoop 2 Tablespoon,
• 
  Great Bay Chocolates Dark Chocolate Espresso Beans. Nut Free (12 OZ)
• 
  Sarah's Candy Factory Premium Coating Melting Wafers White Chocolate Baking in Bag, Kosher and Gluten Free, 2 Lbs
• 
  Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 Ounce
• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 1.5 lbs,24 Ounce

Nutrition Information

Yield 12 Serving Size 3 cookies
Amount Per Serving Calories 466Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 7gCholesterol 33mgSodium 218mgCarbohydrates 59gFiber 1gSugar 56gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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