02 Dec Chocolate Chocolate Chip Cookies with Candied Ginger
Posted at 16:34h
Chocolate Chocolate Chip Cookies with Candied Ginger
12 - 14 minutes
Dice the candied ginger. Set aside.
In a small mixing bowl, combine the sorghum flour, cocoa powder, teff flour, buckwheat flour, arrowroot powder, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
In a medium mixing bowl, beat together the oil and sugars.
Add the flour mixture to the sugar mixture. Stir until the flour mixture is completely moistened.
Add the chocolate chips and candied ginger. Stir until evenly incorporated.
Using your hands, press the mixture together, like making a snowball.
Chill the dough in the refrigerator for 3 hours.
Preheat the oven to 325°F. Line one large baking sheet with parchment paper.
Press the dough into a mold like a biscuit cutter or a mason jar lid that is no more than 2 inches across. Cookies any larger will fall apart.
Gently place the cookies on the prepared baking sheet. The cookies will retain their shape while baking.
Bake for 12 – 14 minutes.
Let the cookies cool on the baking sheet for 10 minutes. Then, gently transfer to a cooling rack to cool completely. The cookies crumble easily.
Store in an air tight container.
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
- Crumble on top of vanilla ice cream (dairy or non-dairy).
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