Chocolategingercookiesglutenfree Recipes

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

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.

GLUTEN-FREE BISCOTTI WITH GINGER & CHOCOLATE

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!

CHOCOLATE GINGER COOKIES. GLUTEN FREE

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.