Description
Gluten free chocolate gingerbread cookies - crisp on the outside with a chewy center. They're not only gluten free, but paleo and vegan as well!
Ingredients
Scale
- 1/2 cup tahini (salted)
- 1/4 cup maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 3 Tbsp cassava flour (27g)
- 3 Tbsp cacao powder (16g)
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground clove
- 1/2 tsp baking soda
- 1/8 tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the tahini, maple syrup, molasses and vanilla. Whisk with a fork until well combined.
- Add in the cassava flour, cacao powder, cinnamon, ginger, nutmeg, clove, baking soda and salt. Mix with a spatula until well combined. The dough will be thick and sticky.
- Grab a small cookie scoop (1 tablespoon in size) and place one rounded scoop per cookie on the lined baking sheet. The cookies do spread, so leave ample room between each cookie.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes. 10 minutes will give you a softer, more chewy cookie. 12 minutes, a more crisp and crunchy cookie.
- After baking, remove the cookies from the oven and let them cool for 5-10 minutes on the baking sheet before transferring them to a wire cooling rack.
- Once the cookies are fully cooled (you can pop them in the fridge or freezer to cool faster), melt the dark chocolate.
- Drizzle the dark chocolate over the cookies, or feel free to dip them halfway into the melted chocolate if you prefer.
- Once the chocolate has set, you can add a pinch of ground ginger or cinnamon for decoration. (I added ginger.)
Notes
For best results, please measure flours by weight (given in grams).
These cookies have only been tested with cassava flour, but a gluten free flour blend should work as a replacement.