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Chocolate & spice cookies

gluten free iced double chocolate chunk ginger chip cookies

I have been having an incredibly busy couple of weeks. Have you missed me? Life has been topsy turvy, I launched 2 website redesigns at my day job, have a third one launching this week. I am probably going to be having surgery on Thursday (if everything goes according to plan). Needless to say, October has been one heck of a crazy month.

I also realized that the month is mostly over, and I haven’t baked much at all this month. There has been so much going on that I hadn’t been able to just stop and take a few hours to create a recipe and bake something. And I really needed to bake something. And I had no idea what to bake. So I did what any baking-obsessed girl would do. I pulled out 2 things from my cabinet and hoped that I could make a dessert that would be delicious. Thank goodness it worked.

Lately, I have been obsessed with ginger. There were brown butter ginger doughnuts, bourbon ginger peach pie, ginger pumpkin doughnuts. I had been buying these awesome ginger chips (chocolate chip sized bits of candied ginger) until they stopped carrying them at Williams-Sonoma. I had to settle for regular crystallized ginger & chopped it myself. and I finally got my hands on some of those new Enjoy Life Mega Chocolate Chunks. So clearly I had to make ginger & chocolate cookies. I am in love with the texture of these. They are soft but not crumbly. They are wonderfully delicate with just a touch of chew.  I want to start a campaign to get Enjoy Life to add these cookies to the package. They are that good.

Iced Double Chocolate Chunk Cookies with Ginger Chips
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Serves: 60
Chocolate & ginger make a delightful pair and in these cookies, they dissolve in your mouth.
  • 385 grams (3¼ cups) gluten free all purpose flour*
  • 1½ teaspoons xantham gum**
  • 55 grams (6 tablespoons) cocoa powder
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • teaspoon baking powder
  • 1 tablespoon baking soda
  • 170 grams (1½ sticks) butter or Earth Balance Buttery Sticks, softened
  • 215 grams (1 cup firmly packed) dark brown sugar
  • 1 large egg***
  • 1 teaspoon vanilla
  • 100 grams crystallized ginger, chopped
  • 100 grams (1/3 package) Enjoy Life Mega Chocolate Chunks
  • 170 grams (1½ cups) confectioners sugar, sifted
  • 1 tablespoon milk****
  • 1 tablespoon lemon juice
  1. Sift together flour, xantham gum (if using), cocoa, cloves, cinnamon, baking powder and baking soda. Set aside.
  2. In the bowl of a stand mixer (this recipe won’t work with a hand mixer – the dough is too stiff) cream together brown sugar and butter.
  3. Scrape down the sides of the bowl and add the egg. Beat to combine.
  4. Pour in the vanilla, scrape down the sides and beat again.
  5. Add the flour mixture to the butter mixture in 3 even groups, scraping down the sides between additions.
  6. Mix in the ginger & chocolate chunks and stir until they are evenly distributed.
  7. Separate the dough into thirds, put them into seperate ziploc baggies and chill the dough for at least 30 minutes or up to 2 days.
  8. When you are ready to bake, preheat the oven to 350 degrees.
  9. Grease or line your cookie sheets with parchment paper.
  10. Divide the dough (it will be pretty stiff) into balls the size of ping-pong balls (about 2 tablespoons of dough) and as you put them on the cookie sheet, smoosh them so they are about 3/8 of an inch thick. Leave about an inch of space between the smooshed dough.
  11. Bake for 6-8 minutes.
  12. Once your cookies are baked, combine the sifted powdered sugar, milk and lemon juice together. Dip the still warm cookies into the glaze and set on a cooling rack (put news paper or a cookie sheet under the rack to collect drips). If the icing is too thick, add more lemon juice or milk ½ teaspoon at a time to achieve your desired consistencey.

*I used Williams-Sonoma Cup for Cup flour blend, but I also highly recommend the Jules Nearly Normal flour for people who can’t have dairy (I also use this blend fairly regularly). You can also use this all-purpose blend from No Gluten, No Problem.

**If your blend already has xantham gum (or Expandex, guar gum, etc,) you can omit this.
*** If you can’t have eggs, dissolve 1 tablespoon ground flax with 3 tablespoons warm water.
****Feel free to use any kind of “milk”. I use the So Delicious unsweetened coconut milk, but you can substitute with what you prefer (Soy, almond, hemp, dairy, etc.)

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  1. Mel says:

    ZOMG! Those look AMAZING!!!!! Let me know if you need anything on Thursday if your surgery goes through. My night plans are off so I am free if you need/want anything.

  2. Mel says:

    OH! So, if you could recreate the Whole Foods Molasses Ginger cookies I would bow at your feet because those are my FAVORITE and my local WF doesn’t carry them anymore. le sigh.

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