My college roommate was way ahead of her time. While the rest of us were skipping breakfast and living off coffee and Ramen noodles, she checked cookbooks out from the College library and shopped at the farmer’s market. She was the only 20 year old I knew who could identify an acorn squash, much less roast one! I supposed it’s no coincidence that I went on to develop an interesting assortment of auto immune diseases while she went on to become a kickboxing champion…but I digress.
I fondly remember the chocolate ginger snaps she made one year during finals. The warm zip of ginger played a perfect counterpoint to the sweetness of the chocolate, and those cookies may well have been the most wholesome thing I ate all semester. I did a little research, and found a recipe by Martha Stewart that could be converted to gluten free while still being melt-in-your mouth, skip-first-period-and-eat-cookies-instead good!
The secret to these chewy chocolate ginger snaps is the fresh ginger. You can use a gluten-free flour blend for the flour, and they are also egg-free! The recipe calls for 14 ounces of good quality semi-sweet chocolate, you may use organic fair-trade chocolate chips (shown here) or a high quality chocolate bar. I doubled the recipe below from the original, and was glad I did. These cookies are a new family favorite!
- 14 ounces organic, fair-trade semi-sweet chocolate (in bar form or chocolate chips)
- 2 teaspoons baking soda
- 1 cup organic, grass-fed butter
- 1 cup organic brown sugar
- 3 tablespoons freshly grated ginger root
- 3 cups gluten-free flour mix (I used this, or use organic unbleached wheat flour if you don't need gluten free)
- 2 tablespoons organic cocoa powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup organic, unsulphered molasses (like this)
- ½ cup organic cane sugar (like this) (for dusting cookies)
- If using bar chocolate, chop the chocolate into pieces the size of chocolate chips. Dissolve the baking soda in 3 teaspoons of boiling water, set aside.
- In a large mixing bowl beat butter, ginger and brown sugar until combined. In a separate bowl, combine the gluten free flour and other dry ingredients (but not the cane sugar!) and mix well.
- Add ½ the dry ingredients mixture with the butter mixture, mix well. Add the baking soda mixture and the molasses, followed by the remaining dry ingredients and chocolate chips or chunks. Mix well, scraping the sides of the bowl as needed.
- Wrap the dough in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 325. Line cookie sheets with parchment paper.
- Roll dough, 1 Tbsp. at a time, into balls. Roll dough balls in the cane sugar, and place on cookie sheets 2 inches apart. Bake for 18 minutes, until the tops of the cookies crack. Allow to cool for five minutes, then transfer to a wire cooling rack.
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