Double Ginger Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Chewy and tender and mildly sweetened, these delicious cookies are simple to make and are gluten-free too. And bonus you would never be able to tell that they are gluten-free. So don't. Just serve them up and enjoy!
Author:
Serves: 24
Ingredients
  • 1 cup sorghum flour
  • 1 cup buckwheat flour
  • 1 tsp baking soda
  • 2 tbsp dried ginger
  • ⅓ tsp sea salt
  • ⅔ cup packed Giddy Yoyo Cane Juice Crystals (or use Sucanat)
  • 4 tbsp raw unpastuerized honey
  • ½ cup coconut oil
  • 2 eggs
  • 2 tbsp freshly grated ginger
  • Small handful of mini chocolate chips (we use Enjoy Life Brand)
Instructions
  1. Preheat oven to 350F.
  2. Whisk together the flours, baking soda, dried ginger and sea salt. Set aside.
  3. In a large bowl, mix together the sucanat, honey, and coconut oil, add the egg and freshly grated ginger and let sit for a moment while the cane juice crystals or sucanat softens.
  4. When ready, add in the dry ingredients and chocolate chips.
  5. Drop by spoonfuls or a one-ounce scoop onto a Silpat or parchment-lined cookie sheet, placing them about 2-inches apart.
  6. Bake for 12 minutes, until golden brown.
  7. Store between sheets of parchment paper as they tend to soften and stick.
  8. Makes 24 cookies
Recipe by at https://www.cathyrussellcreativenutrition.com/double-ginger-chocolate-chip-cookies/