Ok so you’re probably thinking – what’s with all these recipes where ginger plays the star role?? I can’t help it! It’s that time of year where you just need a little spice to put a jump in your step and keep you heated through these chilly nights. Ok, that, and I had to use up the candied ginger I made recently. I promise though, this will be the last ginger related recipe for a while…of course until it’s Christmas time, because then it’s all about gingerbread people cookies.
But who could resist, at any time of year, a gingy cookie that’s crackled on the outside yet soft and chewy on the inside? Not me! So I had to give in to yet another ginger inspired gluten free recipe (sorry).
I found a recipe on the Food Network site which looked very tempting –of course though, it wasn’t gluten free; but that didn’t stop me from revamping it.
Sometimes, converting a wheat flour recipe into a gluten free flour recipe can be a bit tricky. However this time, I decided to use some of the Better Batter all-purpose gluten free flour I had on hand. If you live in Canada (more specifically the GTA area), you may find it difficult to find this brand in your regular grocery store. I found this brand in my local HomeSense store (which by the way, is a great spot to find lots of gluten free goodies that you can’t find anywhere else!).
With a couple of tweaks here and there, the recipe came together nicely…aaand…the result was a gluten free cookie that was soft and yummy!
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Pure deliciousness!
Here are the recipes…enjoy!
Recipe adapted from Food Network
Ingredients
- 2 1/4 cup all-purpose gluten free flour*
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup brown sugar (I used golden yellow brown)
- 1/4 cup light olive oil
- 1/3 cup unsulfured molasses
- 1 large egg (room temperature)
- 1 cup chopped candied ginger
- Enjoy Life Chocolate Mega Chunks (enough to top each cookie with 1 chocolate chunk)
- Granulated sugar for rolling the cookies
Method
- Preheat oven to 350°F and prepare pans.
- In large bowl, combine flour, baking soda, spices and salt.
- In bowl of mixer with paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes.
- Add egg and beat well.
- With mixer on low, slowly add dry ingredients and mix for 2 minutes until well combined.
- Add the candied ginger and mix by hand, using wooden spoon, until well combined.
- Using a small spoon, scoop dough and roll each cookie by hand into 1”balls. Roll in granulated sugar, place on pan and flatten slightly.
- Top each cookie with an Enjoy Life Chocolate Mega Chunk, and press lightly into cookie.
- Place in oven and bake for 13 minutes. The cookies will be crackled and soft inside.
- Let cookies cool for 1-2 minutes before transferring to wire racks to cool completely.
Notes
*I used Better Batter brand gluten free all-purpose flour, which already includes xanthan gum. If the all-purpose flour you use does not include xanthan gum, you will need to add about 1/2 tsp to the mix.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
