Allergic Girl Recipe: Easy Chocolate Brownie Chip Gingerbread Cookies, Nut-Free, Gluten-Free

Wanting another batch of those heavenly chocolate gingerbread cookies but now only having a box of brownie mix in my cupboard, I wondered: Would that work, cookies from a brownie mix? I found a recipe on the Pillsbury site that said yes it would!

And I’m thrilled to report, not only does it work to make cookies out of a brownie mix but with gluten-free mixes, it worked even better! 

The cookies had a firmer texture than the cake mix variety (i.e. they held together once baked much better!). 

They are still a soft cookie, with some chew in the middle, and crispiness on the edges like a cousin of your favorite brownie. 

They travel well, freeze well and oh knock your socks off delish.

The spicing is light but unmistakably gingerbready, which is very pleasant and feels like fall.

And chocolate chips?! You can’t go wrong there.

Recipe Notes:

I used Namaste Foods Brownie Mix

Namaste Foods Brownie Mix as of August 2018

I bet this would work with your favorite brand of brownie mix, that’s safe for you.

I used Enjoy Life Foods mini chips,

I used organic eggs, size large.

And I used Lucini Olive Oil.


Allergic Girl Recipe: Chocolate Brownie Chip Gingerbread Cookies, Nut-Free, Gluten-Free

Yield approximately 18 cookies
Adapted from Pillsbury Easy Brownie Cookies

13 ounces of Namaste Foods Brownie Mix
1 ¾  teaspoons powdered ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup vegetable oil
2 large eggs  

Heat oven to 350°F. In large bowl, mix wet ingredients (oil, eggs) and then add the dry ingredients (the mix and the spices and chips). Mix all of the ingredients with spoon until a dough forms.
 Chill the dough in the bowl in the fridge for 15-20 minutes. 

Once chilled, shape dough into 1-inch balls with a tablespoon.

Lay cookie dough balls on cookie sheet lined with parchment or foil. (Sprinkle cinnamon sugar if using.) The cookies won’t spread much.

Bake 14 -16 minutes or until set. 

Let cool in the pan for a few minutes until you can transfer the parchment or foil to a cooling rack.

Cool completely, about 30 minutes, before storing in tightly covered container.


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