Chewy Gingerbread Cookies

Chewy Gingerbread Cookies

Chewy Gingerbread Cookies 2

One of the things I love about this time of year are all of the delicious baked goods! As you may know, I have a real soft spot in my culinary heart for cookies. I simply adore cookies! These cookies are some of my favorites around the holiday season. They are super moist with the perfect ginger flavor. I love the addition of the cocoa which gives it a slight chocolate edge. Ginger contains many nutrients that benefit our health – from anti-inflammatory properties to helping fight infection to alleviating nausea. I always have fresh ginger on hand to cook or bake with. Here’s a tip for storing fresh ginger: peel ginger root and store it in a freezer bag. It is really easy to grate the ginger once it is frozen. I really love the delicious gingerbread flavor of these cookies! They pair very well with a hot cup of cocoa or tea. Enjoy!

Chewy Gingerbread Cookies 3

Chewy Gingerbread Cookies 4

1 1/2 cups gluten-free flour of choice
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup baby-food prunes or applesauce
1 tablespoons peeled, finely chopped fresh ginger (I used my microplane to get a fine grated ginger)
1/2 cup coconut palm sugar
1/4 cup unsulphered molasses
1 teaspoon baking soda dissolved in 1 1/4 teaspoons boiling water
1/4 cup powdered sugar

Preheat oven to 325 degrees F. Put flour, cocoa, and spices into a medium bowl and set aside. Put prunes and ginger into bowl of electric mixer and blend on medium speed until well mixed. Add coconut palm sugar; mix until combined. Add molasses; mix until combined. Dissolve baking soda in boiling water. Add flour mixture in 2 batches, alternating with baking soda mixture.
Transfer dough to a piece of plastic wrap and pat to a 1-inch thickness. Refrigerate until firm. Line 2 baking sheets with parchment paper. Roll dough into 1 1/2 – inch balls, then roll balls in powdered sugar. Space balls 2 inches apart on prepared baking sheets. Bake for 20 minutes, or until surfaces crack slightly. Cool on sheets for 5 minutes. Transfer to a wire rack and cool completely. (Adapted slightly from Recipe Source: Prevent and Reverse Heart Disease)


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