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Gingerbread Cookie Butter Cookies

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Soft, chewy, and filled with warm holiday spices, these Gingerbread Cookie Butter Cookies combine chai spice, ginger, and creamy cookie butter for a gluten-free treat. Topped with white chocolate chips and crystallized ginger, they’re festive, flavorful, and irresistibly cozy.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, ground ginger, chai spice, baking powder, baking soda, and baking salt.
  3. Add monk fruit sweetener, cookie butter, eggs, and vanilla extract. Stir until a thick, sticky dough forms.
  4. Divide dough into five large portions and shape into cookies. Place on the baking sheet with space between each.
  5. Top each cookie with white chocolate chips and crystallized ginger.
  6. Bake for about 11 minutes, or until edges turn golden and centers look slightly soft.
  7. Cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

Use almond flour for a nuttier variation.

Add cinnamon or nutmeg for extra warmth.

Make smaller cookies (10–12) and bake for 8–9 minutes.

For a vegan version, replace eggs with flax eggs and use dairy-free white chocolate chips.

Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-cookie-butter-cookies/