CHOCOLATE GINGER COOKIES
These Gluten-Free Double Chocolate Ginger Cookies are incredibly fudgy and flavored with powdered ginger and chewy pieces of crystallized ginger. They have a soft, gooey center and crisp edges.
Provided by Rachel Conners
Categories Cookies
Time 1h20m
Number Of Ingredients 12
Steps:
- Beat together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla and mix until smooth.
- Add the cocoa powder, almond flour, salt, powdered ginger, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and crystallized ginger. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly.
- Sprinkle with flaky sea salt if desired. Bake for 10 minutes or just set around the edges.
- Store in an airtight container.
GLUTEN-FREE GINGERSNAP COOKIES
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!
Provided by Isabel Carlisle Storolis
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h30m
Yield 25
Number Of Ingredients 18
Steps:
- Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
- Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
- Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
- Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g
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!
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
GLUTEN-FREE DOUBLE-CHOCOLATE GINGER CRINKLE COOKIES
Provided by Silvana Nardone
Categories dessert
Time 45m
Yield About 24 cookies
Number Of Ingredients 17
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
- Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
- Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.
CHOCOLATE GINGER COOKIES. GLUTEN FREE
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
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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- In a medium bowl, sift together the oat flour, sweet rice flour, cocoa powder, and tapioca flours with the baking soda, ginger, cinnamon, allspice, and salt.
- In a large bowl, stir together the butter, molasses, brown sugar, and 1/3 cup of the granulated sugar. Whisk in the egg and vanilla extract.
- Stir in the flour mixture with a sturdy wooden spoon. Once the flour is incorporated, stir vigorously for 40 strokes - this activates the stickiness of the flours and makes for chewy cookies. Stir in the chocolate.
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