Chocolate Gingerbread Cookies
- 2 C GF 1 to 1 Flour (I use Bob's Red Mill)
- 1 1/4 tsp Ginger
- 1 tsp Cinnamon
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1 Tbsp Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 C Coconut Oil, melted
- 1 Tbsp Freshly Grated Ginger
- 1/3 C Light or Dark Brown Sugar
- 1/3 C Sugar
- 1/2 C Molasses
- 1 Large Egg
- 1 C Mini Dark Chocolate Chips
Sift together into a large bowl: flour, dry spices, cocoa, baking soda and salt. Set aside.
In the bowl of an electric mixer, combine melted coconut oil, grated ginger, and sugars. Beat on medium speed 2-3 minutes. Add molasses and beat again until it becomes congealed. Scrape down the bowl. Add the egg and beat for 30 seconds more. Turn mixer to lowest setting. Slowly pour in the flour mix. When it is nearly all incorporated, add the chocolate chips. Scrape down the bowl and fold in any remaining dry bits. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 325 degrees and line to baking sheets with parchment paper.
Scoop dough into golf ball size pieces. Flatten slightly with your palms, should still be about 1/4 inch thick. Roll in coarse sugar. Place onto prepared baking sheet and bake for 9-10 minutes until edges are set. Remove from oven and cool on the sheet for 1 minute, then remove to cooling rack to cool completely.
Makes about 30 cookies.