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Ginger Cookies dipped in Chocolate

December 23, 2013 By Jessica

Happy 2014 everyone!!! Make it an amazing one, with lots of good health, good food, and good times.

Here is the ginger cookie recipe, the last of three from my trio of holiday gift cookies that I had given for Christmas… Here are the Oatmeal Cranberry Orange Glaze and Red Velvet Crinkle cookies.

I know, finally. I was hoping to get this out to you sooner, but you know, life happens. It is a recipe worth waiting for (wink, wink), so there! Gosh it’s New Year’s day yet it feels like Christmas was ages ago, doesn’t it?

This is one of my favorite cookies, it not only tastes delish, it also makes the house smell amazing. Ginger, Cinnamon, Cloves…love those spices. And did I mention these are allergen-free and vegan? Yep, good stuff.

These cookies are a lovely hostess gift anytime of the year, with or without the chocolate, especially during the holidays. Or afternoon tea with cookies, yum. Super easy to make and freezes well. Enjoy!

Makes 4 dozen cookies

Ingredients

Cookies:

3/4 cup sorghum flour
1/2 cup organic millet flour
1/2 cup organic brown rice flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1 cup firmly packed organic light brown sugar
3/4 cup Earth Balance Soy Free Spread or palm shortening
1/4 cup organic unsulphured molasses (can use blackstrap if you like that deeper flavor)
3 tablespoons organic chunky organic unsweetened applesauce
1 1/2 teaspoons organic ground cinnamon
2 teaspoons organic ground ginger
1 teaspoon organic ground cloves
2 teaspoons aluminum free baking soda
1/4 teaspoon kosher salt
1/8 cup organic evaporated cane sugar
1/4 cup demerara sugar
handful GF crystallized ginger, thinly sliced into small pieces (optional for decoration)

Glaze:

3 ounces dark chocolate chunks (I use Enjoy Life)
1 tablespoon Earth Balance Soy Free spread

Note: These cookies are delicious without the glaze, but super pretty and decadent with the dipped chocolate, especially for gift giving. Try them both ways.

Preparation:

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Whisk to combine flours, ginger, cinnamon, clove, and baking soda in a small bowl, set aside.

In a stand mixer fitted with a paddle attachment, or with a hand mixer set on low speed, combine light brown sugar, earth balance, molasses, and applesauce until just combined.

Then raise speed to medium for 2 minutes, add the dry blend slowly and beat for 2-3 minutes, or until well blended.  Scrape back in any remaining dry ingredients left at the bottom of the bowl, using a rubber spatula, or wooden spoon. It will be dense.

Wrap dough in wax paper and let chill in the refrigerator for 1-2 hours. Note: not necessary to chill the dough unless you are working in a hot kitchen, otherwise, continue to prepare cookies for baking.

Note: Dough can be frozen in an airtight container up to a month

Note: Sometimes I prepare and freeze my dough ahead of time to cut out prep time, then thaw the dough in the refrigerator overnight. I then let it sit on the counter for an hour or so before I bake. (Picture above is a double batch.)

Combine cane and demerara sugars in a small shallow bowl, set aside.

Shape cookie dough into 1 inch balls between the palms of your hands. Do not press down. Then dip each ball into the sugar crystals.Make sure to get a good amount of sugar all around for that pretty crackle.

Place balls onto baking sheets leaving 2 inches of space around each. They don’t spread much, but spreading out helps gives them heat circulation.

Update Note: I adjusted my recipe to bake at 375 F instead of 350 F, which doesn’t require the pressing down of each ball common for ginger cookies. The higher baking temp has also given my cookies a crunchy exterior with a softer center. If your dough is very chilled (resists a thumb imprint) you may want to slightly press them down to ensure they will spread.

Bake for 9-11 minutes (9 minutes if you like them chewy).

Let cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.

I needed to have some cookies before dipping, wouldn’t you?

Glaze:

Set a small saucepan over medium heat filled a third of the way with water, let it come to a simmer. Place a glass bowl or other heatproof bowl over, making sure the bowl does not touch the simmering water, or it may burn the chocolate. Add chocolate chunks and 1 tablespoon earth balance, stir occasionally until melted. Take the bowl off the saucepan and let it cool 10-15 minutes before dipping the cookies.

Place a baking sheet under a cooling rack (or line your baking sheet with wax paper).

Dip each cookie halfway then place on baking sheet. Place a little slice piece of crystallized ginger on top of the chocolate side. Before the cookies set, remove from the cooling rack and transfer it back on to your baking sheets to cool completely. The dipped cookies will stick to the cooling racks, if left to cool completely.

Chill for at least an hour before serving or wrapping as food gifts.

Can be stored in the refrigerator up to 5 days in an airtight container, or frozen for a month.

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Filed Under: chocolate, cookies, dessert, entertaining, holiday, vegan Tagged With: chocolate, cookies, dairy-free, dessert, entertaining, gluten-free, holiday, soy-free, vegan

« Red Velvet Crinkle Cookies
Carrot Cake »

Comments

  1. Sabrina says

    October 22, 2014 at 9:34 pm

    These cookies look amazing for vegan. They actually look like cookies with butter. I don't have a mixer, will they still come like this? Some vegan cookies are hard to mix without a mixer.
    Reply
    • Jessica says

      October 23, 2014 at 2:37 pm

      A mixer is not necessary, use a wooden spoon or large rubber spatula to fully mix the ingredients. A good bicep workout!
      Reply
  2. britt says

    November 13, 2014 at 1:26 pm

    was browsing through your cookies in the tag section and these struck me right away. will keep browing but how were these? I bet they were amazing!
    Reply
  3. Sara says

    December 1, 2014 at 10:13 am

    I think I just found my cookie exchange cookie. Can I use a banana instead of applesauce? I don't usually have applesauce. Thanks :)
    Reply
    • Jessica says

      December 1, 2014 at 12:22 pm

      Yes, one mashed banana can replace the applesauce in this recipe :)
      Reply
  4. Shelly says

    December 10, 2014 at 10:27 pm

    These holiday cookies are gorgeous! Nice idea to package as gifts.
    Reply
  5. Sue says

    December 18, 2014 at 12:24 am

    These look like the perfect holiday gift for my ginger loving gals. I haven't used demerara sugar before, where do I buy it? Is there another common sugar I can use? Thank you.
    Reply
    • Jessica says

      December 18, 2014 at 11:25 am

      Sue, you can find this sugar at specialty markets. If it's not available you can use a coarse raw sugar instead for rolling the dough. Enjoy!
      Reply
  6. Mary says

    November 10, 2016 at 5:55 pm

    I would love to try out the recipe but wondering if I can use Bob's Red Mill gluten-free mix instead of the different flours you use? Makes it easier since already have it. Thanks.
    Reply
    • Jessica says

      December 10, 2016 at 8:04 am

      So sorry for the late reply Mary! Somehow I didn't see your comment. Hope you went ahead with your flour mix and gave it a try.
      Reply
  7. Melissa says

    December 9, 2016 at 10:03 pm

    These look delicious! Actually just trying to make them. I am wondering; where does the light brown sugar get used? It states dark brown sugar in recipe. I'm new to this but hoping you can clarify. Thank you.
    Reply
    • Jessica says

      December 10, 2016 at 7:41 am

      It should say light brown sugar, oops, will fix that! Also, chilling the dough is not necessary - I actually forgot to do that, the last time, and they baked well. Hope you enjoy! :)
      Reply
  8. Blake says

    March 10, 2017 at 7:48 pm

    My new favorite ginger cookie recipe! YUMMMM.
    Reply

Trackbacks

  1. Oatmeal Cranberry Orange Glaze Holiday Cookies says:
    September 9, 2014 at 3:30 pm
    […] baked three holiday cookies this week that I think you will love. Ginger Cookie dipped in Dark Chocolate (vegan), this Oatmeal Cranberry Cookies with Orange Glaze, and Red Velvet Crinkle Cookies (both […]
    Reply
  2. Red Velvet Crinkle Cookies says:
    September 12, 2014 at 1:06 pm
    […] is cutting back on eggs. The rest for gift giving. My trio of holiday cookies gifts also includes ginger cookies, recipe is on the […]
    Reply
  3. {Paleo} Ginger Spice Cookies (gluten free, grain free, dairy free, egg free, soy free, vegan) – From Jessica's Kitchen says:
    December 1, 2016 at 8:27 pm
    […] a baking recipe quicker, easier, and better, then I am up for the challenge. Especially so with my ginger cookies. We can’t live without these things and since we are giving grains a break until the end of […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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