Why You’ll Love This Recipe

I love this recipe because it’s quick, gluten-free, and full of holiday flavor. The combination of cookie butter and chai spice adds a depth that makes these cookies taste like something straight from a bakery. They’re easy to make, beautifully spiced, and just sweet enough without being heavy. Whether I bake them for a holiday get-together or a cozy night in with tea, they always bring warmth and cheer to the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/4 cups gluten-free flour
2 teaspoons ground ginger
1 teaspoon chai spice (from a tea bag)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon baking salt
2/3 cup granulated monk fruit sweetener
1/2 cup Elavi Cookie Butter
2 large organic eggs
1 tablespoon vanilla extract
1/3 cup sugar-free white chocolate chips
3 tablespoons crystallized ginger

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. Then, in a large mixing bowl, I whisk together the gluten-free flour, ground ginger, chai spice, baking powder, baking soda, and baking salt until everything is evenly combined.

Next, I add the granulated monk fruit sweetener, cookie butter, eggs, and vanilla extract right into the same bowl. I stir until a thick, sticky dough forms — it should be well blended but still soft enough to scoop.

I divide the dough into five large portions and shape them into cookies, placing them on the prepared baking sheet with enough space between each one to allow for spreading. Then I top each cookie with a generous sprinkle of sugar-free white chocolate chips and crystallized ginger pieces for added texture and sweetness.

I bake the cookies for about 11 minutes, just until the edges start turning golden. Once baked, I let them cool on the sheet for a few minutes before transferring them to a wire rack. They come out soft in the center, chewy around the edges, and beautifully fragrant.

Servings and Timing

This recipe makes 5 large cookies and takes about 15 minutes total — around 5 minutes of prep time and 11 minutes of baking.

Variations

Sometimes I use almond flour instead of gluten-free flour for a slightly nuttier flavor. If I want extra spice, I add a pinch of cinnamon or nutmeg. For a richer cookie, I drizzle melted white chocolate on top once they’ve cooled. I’ve also made them into smaller cookies for easier portioning — just reduce the baking time by a few minutes. For a vegan option, I replace the eggs with flax eggs and use dairy-free white chocolate chips.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy them warm again, I pop one in the microwave for about 10 seconds — it softens the center and brings out that cozy, fresh-baked aroma.

FAQs

Can I use regular flour instead of gluten-free?

Yes, I use all-purpose flour when I don’t need the cookies to be gluten-free.

What if I don’t have chai spice?

I mix cinnamon, cardamom, cloves, and a pinch of nutmeg for a quick substitute.

Can I make smaller cookies?

Yes, I make 10–12 medium cookies instead — just bake them for 8–9 minutes.

Can I use another sweetener?

Absolutely, I sometimes use coconut sugar or brown sugar instead of monk fruit sweetener.

How do I make them vegan?

I use flax eggs and vegan cookie butter for a plant-based version.

What can I use instead of Elavi Cookie Butter?

Any creamy cookie butter, such as Biscoff or a homemade version, works great.

Can I skip the crystallized ginger?

Yes, though I love the chewy, spicy bits it adds — you can replace it with chopped nuts or dried fruit.

How do I know when they’re done baking?

The edges should be lightly golden, and the centers should still look a bit soft — they’ll firm up as they cool.

Can I add more mix-ins?

Definitely — I like adding chopped pecans or a handful of dark chocolate chips.

How do I keep them chewy?

I slightly underbake them and store them in an airtight container with a slice of bread to retain moisture.

Conclusion

These Gingerbread Cookie Butter Cookies are the perfect combination of soft, spiced, and sweet — everything I love in a holiday cookie. I love how the chai and ginger flavors mingle with the creamy cookie butter and sweet white chocolate. Whether I’m baking them as a gift or just treating myself, they’re a festive, flavorful cookie that always fills the kitchen with cozy warmth and joy.