Whole Living Daily

G-Free Friday: Chocolate-Dipped Molasses Ginger Cookies

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Perk up your holiday baking with these cookies. They call for both fresh and powdered ginger, so they have a very warm, spicy flavor and provide anti-inflammatory benefits, to boot.

Chocolate-Dipped Molasses Ginger Cookies

½ cup coconut oil or palm-fruit shortening, such as Spectrum brand
½ cup dark brown sugar
¼ cup coconut or white sugar
1 Tbsp vanilla
1egg or egg replacer
3 Tbsp molasses
1½ cups Elizabeth’s Gluten-Free Flour Blend or The Pure Pantry Gluten-Free Organic All Purpose Baking Mix
2 tsp powdered ginger
2 tsp freshly grated ginger
½ cup good quality bittersweet chocolate, for dipping

1.  Preheat oven to 350F. Cream shortening with both sugars. Add vanilla and mix until well blended. Add egg or egg replacer. Add molasses and blend well. Fold in baking mix, and beat until combined. Add dry and fresh ginger to cookie mix and blend well.

2.  Place tablespoon-size balls of dough on a greased baking sheet and bake until golden brown, about 10 minutes.  If you're feeling fancy, roll out dough to 1/4-inch thickness and cut with scalloped edge cookie cutter.

3.  Melt chocolate in a double boiler over medium heat. Line a baking sheet with waxed paper. Dip one side of cooled cookies into chocolate and let excess chocolate drip off.  Lay on waxed paper to dry.

Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.

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