Friday, January 22, 2016
So I know, the year is practically fleeing before our very eyes and I haven’t even posted yet in 2016. I have reasons. They seem like good ones, but still I hate that haven’t had anything to share. I have plenty of excuses, like my blog issues, still dealing with that as I was in December. Then my old laptop had some serious problems. It’s gone. My awesome husband got me a new, nicer laptop that hopefully I will not have the same kind of problems I had with the old one. We also made the mistake of not getting the warranty on the old computer which has been a problem since day one. RIP, year old laptop, that poor thing just never had a chance.
So I’m trying to get something posted before January 2016 is in the history books. And I’m not even sure it will post because of the blog issues. I know most people out there have beautiful, wonderful blogs that looks so good and I know that mine is the same it has been for almost eight years now, but I don’t really have it in me to make those changes. I would if it was just the snap of my fingers, I would have done it long ago, but alas, it is not to be. So let’s see if this works.
The holidays are gone, but my love for ginger cookies (and all things ginger flavored for that matter) is not gone. So a couple weeks ago I made some really good, or dare I say, perfect gluten free ginger cookies. I was happy and wish I still had some. I’ll make them again even though the season for ginger is over. Who decided that anyway? I’m sticking with what I like any time of the year. You with me on that?
The cookies have the perfect amount of crisp snap that I like, but are still a little softer and chewy in the middle. If you don’t know me well enough by now, I put chocolate in just about everything, so these ginger cookies were made perfect for me with the addition of some chopped chocolate (the kind I used just happened be organic dark chocolate and had crystallized ginger in it). You can use any chocolate chips or chocolate you’d like or if you’re a ginger purest, you can leave it out, but chocolate and ginger are one of those matches made in heaven. Just saying.
Chocolate Chip Ginger Cookies (Gluten Free), by Katrina, Baking and Boys!
2 cups gluten free flour blend
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 cup unsalted butter, softened
1/4 cup organic cane sugar
1/2 cup coconut sugar
1/4 cup unsulphured molasses
2 teaspoon balsamic vinegar
1 teaspoon vanilla extract
1/2 cup (3 ounces) chopped chocolate or chips
Sugar in the Raw (turbinado sugar) for sprinkling on top
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium sized bowl, combine all the dry ingredients down to the pepper and whisk together. In the bowl of a mixer, combine the butter, cane sugar and coconut sugar and beat for a couple minutes until creamy. Scrape the sides of the bowl. Add the egg, molasses, balsamic vinegar and vanilla and beat until well combined. Scrape the sides of the bowl. Add the dry ingredients and beat just until combined. Stir in the chocolate. Scoop the cookies into walnut sized balls and sprinkle each with some Sugar in the Raw. (You can roll them in the sugar, but I was going for less sugar.) Bake for 10-12 minutes (depending on how firm/crunchy you want them). Let sit on baking sheet for a few minutes then move them to a cooling rack to cool completely. Makes about 3 dozen. Store in an airtight container.
I don’t think anyone would have a clue that these are gluten free. But here at my house, I like to tell the boys when I’ve made something gluten free, it stops them from eating MY cookies because they assume they don’t taste good. ; ) Works for me.