These delicious little Chocolate Chip Ginger Cookies contain some unexpected flavor combinations that will have everyone you share them with raising their eyebrows even while reaching for another. They are also gluten free, which sometimes my kids can detect right away and complain about. In this case, they went so quickly I had to make another batch.
If you're looking for Classic Chocolate Chip Cookies that are thin, chewy and crispy, this is not the recipe for you. Try this Chocolate Chip Cookie recipe instead. Actually, try them both. They both have chocolate chips, but that's really where the similarities end. Classic Chocolate Chip Cookies are thin and buttery, tasting of vanilla and chocolate. These Chocolate Chip Ginger Cookies are tender and soft, and have a deeply complex flavor that's packed with ginger, cinnamon, cloves and black pepper. The combination of spice and chocolate is unexpected... and divine.
You'll notice these contain an ingredient you might not be familiar with - Sorghum Syrup. Lately, I've been experimenting more with Sorghum. It's the 5th most important grain crop in the world and the United States is the biggest producer. Yet, many of us have never tried it, which is a shame because it tastes delicious, is gluten free, and very nutritious. Sorghum flour is a great substitute for wheat flour because it has a neutral flavor that works particularly well in combination with other flours and flavors. But I am positively obsessed with Sorghum Syrup!
Sorghum Syrup used to be a popular sweetner in the south. It has a complex, deep, almost leathery flavor that is divine in Pecan Pie, or drizzled over biscuits, pancakes or corn bread. It also has a very high ratio of taste to sweetness. It's sweet – but not sickeningly so, like corn syrup. It is quite a bit more expensive than corn syrup, which is why it's not used very often any more. Which makes me sad because too often we opt for a having a lot of whatever's cheap over having a little of something that's better, healthier or more flavorful. Just ¼ cup of Sorghum Syrup in these cookies transforms them from "pretty good" to "Oh. My. God. What is in these?"
The other ingredient in these cookies that you might not have used before is crystalized candied ginger. You can usually find it in the baking isle of any grocery store, mixed in with all the other spices. You can also order it, for much, much cheeper, on Amazon. I love crystalized candied ginger all on it's own, sitting atop Lemon Ginger Muffins, and, of course, baked into these cookies.
A word of caution before you start baking: Protect the cookie dough from the other people in your house if you want to successfully bake any of these into actual cookies. The spicy, chocolate chip cookie dough is really, really good. I mistakenly left the dough in reach of my husband and daughters and ended up with half the amount of cookies I should have.
📖 Recipe
Gluten Free Chocolate Chip Ginger Cookies
These Chocolate Chip Ginger Cookies are tender, spicy & deeply flavorful. The combination of spice & chocolate is unexpected... and divine.
Ingredients
- ⅓ cup granulated sugar
- ½ cup dark brown sugar
- 3 teaspoon ground ginger
- ½ teaspoon cloves
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- 2 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sorghum syrup
- 1 stick salted butter, at room temperature
- 1 large egg
- 2 ¾ cup oat flour
- ¼ cup crystalized candied ginger, chopped into pea size pieces
- 1 ½ bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Add both sugars, spices, baking soda, salt, sorghum syrup, butter and egg to the bowl of a standing mixer fitted with the whisk attachment and beat at medium-high speed for 2 minutes, until well blended and lightened slightly.
- Add the oat flour to the mixture and beat on low just until blended.
- With a wooden spoon or spatula, stir in the ginger and chocolate chips.
- Drop the dough in tablespoon size amounts onto your cookie sheet, spacing 2 inches apart. Bake for 10-12 minutes, until slightly golden and just set. Remove these from the oven while the centers still look soft. Do not over bake.
Nutrition Information:
Yield: 40 Serving Size: 1 cookieAmount Per Serving: Calories: 43Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 113mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
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