I may have already used this line on you, but if you are going to make one thing from this blog, this recipe is it! These gluten free triple ginger cookies are amazing. Seriously. They taste wonderful and have the perfect consistency of a slightly crispy outside and a nice chewy inside. If you love ginger like I do, you will love that these cookies are packed with fresh ginger, crystallized ginger and ground ginger. Please let me know what you think after you make them!
- 1 cup brown rice flour
- 1/2 cup white rice flour
- 1/4 cup sorghum flour
- 1/4 sweet white rice flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 5 tsp Pixie Dust
- 1/2 cup organic butter, softened
- 2/3 cup organic brown sugar
- 1 organic egg
- 1/4 cup molasses
- 1 1/2 tsp finely grated fresh ginger
- 1/2 tsp Simply Organic Vanilla Extract
- 1/3 cup chopped crystallized ginger
- Whole Sweeteners Organic Sugar, for rolling
Preheat oven to 325 degrees. Cover two baking sheets with parchment paper.
Combine flours, ground ginger, baking soda, cinnamon, Pixie Dust and stir to blend. Set aside.
In a mixing bowl cream butter and sugar. Add egg, molasses, fresh ginger and vanilla and beat until blended.
Add dry ingredients and mix well. Stir in crystallized ginger.
Shape dough into 1 inch balls, roll in sugar and place 2 inches apart on baking sheet.
Bake 12-15 minutes. Place on rack to cool.