Chewy Chocolate Ginger Cookies
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T
hese Chewy Chocolate Ginger Cookies are rich with spice and sweetness; the perfect holiday cookies! If that wasn't enough, they're gluten free, nut free, eggless and can easily be made vegan!
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In a large bowl, whisk together the gluten free flour, cocoa powders, baking soda, baking powder, ginger, cinnamon and kosher salt. Set aside.
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In a small bowl, using a spoon, combine the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
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Beat the room temperature butter or vegan baking stick with the dark brown sugar until smooth and creamy.
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Add the molasses and beat until combined.
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Slowly add in the cornstarch water mixture and the vanilla and beat until combined. It will be chunky and that's normal.
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With the mixer on low speed, slowly add in the gluten free flour mixture and mix until just combined. Scrape down the sides and combine.
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Form dough into a disc, wrap in plastic and freeze for 30 minutes.
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Using an ice cream scoop, or a large cookie scoop, scoop the dough out into 12 scoops.
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Flatten the ball into a thick disc and coat in granulated sugar.
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Bake the cookies in the center rack of the oven at 350 degrees until crackly on top.
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Once cool, drizzle with melted chocolate and decorative sugar.
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Get the complete recipe via the link below!
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