• These cookies call for both fresh and powdered ginger so they have a very distinct ginger flavor. If you don't have fresh ginger, you can double the powdered ginger.

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla
  • 1 egg (or equivalent egg replacer)
  • 3 tablespoons dark molasses
  • 1 1/2 cups gluten-free All Purpose Baking Mix from The Pure Pantry (find at www.thepurepantry.com or your natural food store)
  • 2 teaspoons powdered ginger
  • 2 teaspoons grated fresh ginger
  • 11/2 cups white chocolate or dark chocolate chips
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PREP TIME 10 Min READY IN 20 Min
COOK TIME 10 Min SERVINGS 24
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven
CUISINE American

Preparation

  1. Preheat oven to 350 degrees.
  2. Place coconut oil in a large bowl and beat with both brown and granulated sugar.
  3. Add vanilla and mix well.
  4. Add egg or egg replacer.
  5. Add molasses and blend well.
  6. Fold in dry ingredients.
  7. To grate ginger, cut away the outer peel of a 1 inch piece of fresh ginger and grate the flesh part with a ginger grater or fine holes on a regular grater. Measure 2 teaspoons.
  8. Add fresh ginger to bowl and blend well.
  9. Place tablespoon size balls of dough on greased cookies sheet.
  10. Bake for 10 minutes or until golden brown.
  11. Cool cookies on rack.
  12. Melt white or dark chocolate chips in a double boiler pan, stirring constantly.
  13. Dip each cooled cookie in melted chocolate so that half the cookie is covered in chocolate.
  14. Place dipped cookies on waxed paper and let chocolate harden.
  15. Carefully remove cookies from waxed paper and serve.

Rating

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