Choc-Ginger Cookies (gluten-free)
I LOVE the smell of freshly baked cookies, it always takes me to a happy place. These choc-ginger cookies are so delicious, they are decadent, soft and chewy. I always make an extra batch of the cookie dough to freeze. All you need to do its roll it into a log, cover it in baking paper and freeze. It will keep in the freezer for up to 6 months. When you are ready to bake them, preheat the oven to 180 degrees remove the cookie dough from the freezer, cut into 3cm discs and place on a baking tray lined with baking paper.
The ginger powder and uncrystallised ginger gives these cookies a warm spicey flavour….that is perfect with a cup of chai. Enjoy!
- Date and ginger choc cookies
- 125gm of unsalted butter
- ½ cup of Rice malt syrup or maple syrup
- 1 egg
- 2 teaspoons of ground ginger
- ½ teaspoon of ground cinnamon
- 25gm of cacao
- 225gm of gluten free flour (I use Monica's gluten-free flour)
- 1 teaspoon of bicarb of soda
- 200gm of dark chocolate bites
- 150gm of uncrystallized ginger roughly chopped
- 150gm of dried dates pitted and roughly chopped
- Heat the oven to 180°C conventional or 160°C fan-forced and line a baking tray with baking paper
- Put butter and syrup in a saucepan, heat until butter is melted but not boiling
- Pour mixture into a mixing bowl and leave to cool slightly, then add egg and beat with electric mixer until smooth
- Mix in the cacao, spices, flour, and bicarb
- Stir in the chocolate, ginger, and dates
- Take I tablespoons of dough and roll into balls. Place 5cm apart on a baking tray and flatten a little.
- Bake for 15minutes to 18 minutes depending on how crisp you like them.