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Choc-Ginger Cookies

chocolate and ginger cookies, gluten-free

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!

 
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Author:
Serves: 12-15 cookies
Ingredients
  • 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
Instructions
  1. Heat the oven to 180°C conventional or 160°C fan-forced and line a baking tray with baking paper
  2. Put butter and syrup in a saucepan, heat until butter is melted but not boiling
  3. Pour mixture into a mixing bowl and leave to cool slightly, then add egg and beat with electric mixer until smooth
  4. Mix in the cacao, spices, flour, and bicarb
  5. Stir in the chocolate, ginger, and dates
  6. Take I tablespoons of dough and roll into balls. Place 5cm apart on a baking tray and flatten a little.
  7. Bake for 15minutes to 18 minutes depending on how crisp you like them.

 

 

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