Chocolategingercookiesglutenfree Recipes

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories Desserts Cookies Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

Ingredients

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

GLUTEN-FREE BISCOTTI WITH GINGER & CHOCOLATE

Gluten-Free Biscotti with Ginger & Chocolate image

A gingery, chocolate-dipped, orange-infused take on classic Italian biscotti! Gluten-free, vegan, and just 10 ingredients required!

Provided by Minimalist Baker

Categories Dessert Snack

Time 1h30m

Number Of Ingredients 12

Ingredients

1/2 cup coconut oil, melted
1/2 cup organic cane sugar
1/2 cup applesauce
1 tsp vanilla extract ((optional))
1 ¼ cup brown rice flour
1 cup tapioca starch*
1/3 cup finely ground cornmeal (or sub more brown rice flour)
2 tsp baking powder
1/4 tsp sea salt
1 tsp orange zest ((optional))
1/2 cup chopped candied ginger ((or crystallized ginger))
3/4 cup vegan semi-sweet chocolate chips

Steps:

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the melted coconut oil and sugar until thoroughly combined. Add the applesauce and optional vanilla. Whisk until well incorporated.
Add the brown rice flour, tapioca starch, cornmeal, baking powder, salt, and optional orange zest. Stir until no flour pockets remain. Add in the chopped candied ginger and give it a good stir. The dough should be thick and moist.
Let the dough rest in the fridge for 5 minutes. It's okay if it seems a little oily - this makes it less fragile when cutting.
When ready to bake, divide the dough into two equal amounts. Place each amount onto the parchment-lined baking sheet and shape into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible so they bake evenly.
Bake for 30 minutes, then remove from the oven and let cool slightly.
Once slightly cooled, use a very sharp serrated knife to cut the biscotti so they are about 1 inch thick. Be very gentle at this point - the candied ginger can get in the way of the knife. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side until golden brown (16-20 minutes total).
Remove the biscotti from the oven and let cool.
Meanwhile, add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
Once biscotti are cool, you can dip them into the chocolate for a more classic look or drizzle the chocolate across the whole biscotti.
Place on a parchment-lined baking sheet to set the chocolate. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely set.
Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed. Enjoy with hot tea, coffee, hot toddies, hot chocolate, or a pumpkin spice latte or chai latte!

Nutrition Facts : ServingSize 1 biscotti, Calories 232 kcal, Carbohydrate 35.1 g, Protein 1.7 g, Fat 10 g, SaturatedFat 7.4 g, Sodium 100 mg, Fiber 1.5 g, Sugar 11.1 g, UnsaturatedFat 0.8 g

CHOCOLATE GINGER COOKIES. GLUTEN FREE

Chocolate Ginger Cookies. Gluten Free image

These cookies are the best when taken right out of the oven and eaten. This is due to them going stale quite quickly.

Provided by Kayla 08

Categories Drop Cookies

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup softened margarine or 1/4 cup butter
1/2 cup brown sugar
1/2 cup ginger sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup gluten-free flour
3/4 cup soy flour
1/2 teaspoon baking soda
1 cup chocolate chips

Steps:

Mix together the margarine, sugars, egg and vanilla in a small bowl.
In a separate bowl blend the flours, baking soda, and salt. Combine the two bowls and add in the chocolate chips. Roll into balls.
Bake at 375 for 12-15 minutes on a lightly greased cookie sheet.

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