As I head out for the holidays, I thought I’d leave you with one more delicious cookie recipe to add to your holiday baking. Their name is a mouthful, but I promise that the flavors go perfectly together.
I found these cinnamon ginger chocolate chip cookies on http://www.gfzing.com/ and I was immediately intrigued by the use of cinnamon and ginger in this recipe. The recipe reminded me of snickerdoodles, but even better because they have chocolate chips! I made some changes, but used the original recipe as my guide. These cookies have been very popular among all of my gluten-eating friends and I’m making a big batch for the holidays. David said this was a really good flour combination too so I might try it with some other cookie recipes to see how it works in my other baking endeavors.
I love the texture of these cookies because they’ve been rolled in sugar. Yum! I also tried refrigerating some of the dough for a couple of days and then using it to make a batch of cookies and it worked just fine. The cookies came out a little smaller after their three days in the fridge, but the taste was still delicious!
Preheat oven to 375. Line a baking sheet with parchment paper.
In a bowl, combine flours, cinnamon, ginger, baking soda, salt and xanthan gum.
In a separate bowl, with a mixer, cream butter, sugars, and vanilla. Add egg and mix.
Add the dry mix to the mixer and blend with wet ingredients until blended.
Stir in chocolate chips.
Put sugar in a bowl. Form 1-inch balls of dough and roll them each in the sugar. Place on cookie sheet and flatten each cookie a little.
Bake for 10-12 minutes. Remove from oven, let rest for 5 minutes on pan before transferring cookies to a wire rack.
Enjoy! These are a fun twist to your normal chocolate chip cookes. For some reason, cinnamon reminds me of the holidays so I find that this recipe has a festive touch without being overly sprinkled or topped with gobs of icing. Have a wonderful and healthy holiday.