0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
15 min |
| Inactive: |
15 min |
| Cook: |
15 min |
| Yield: |
About 24 cookies |
Ingredients
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 ounces chopped bittersweet or semisweet chocolate
- 1/4 cup chopped candied ginger, plus more for decorating
- 2/3 cup canola oil
- 1 cup sugar, plus more for coating
- 2 large eggs, at room temperature
- 1/4 cup molasses
- White chocolate, melted, for decorating
Instructions
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cookies: In a small bowl, whisk together the cocoa, baking soda, cinnamon, ground ginger, salt, chopped chocolate and 1/4 cup candied ginger with 1 1/2 cups gluten-free flour blend.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat together the oil and sugar with an electric mixer on medium speed until the sugar is dissolved. Add the eggs and molasses; mix until combined. With the motor running, gradually add in the flour mixture and mix until combined.
- Place some sugar in a small bowl. Using a 1 1/2-inch ice cream scoop, drop balls of dough into the sugar; toss to coat and place on the prepared baking sheets. Bake until puffed and cracked on the tops, about 15 minutes. Place on wire racks and let cool completely.
- Dip the cookies into the melted white chocolate and decorate with candied ginger. Place on parchment paper until completely set.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
237 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
42 g |
| Dietary Fiber |
2 g |
| Sugar |
14 g |
| Protein |
2 g |
| Cholesterol |
16 mg |
| Sodium |
140 mg |
