Gluten Free Chocolate Dipped Gingersnaps
Gluten free and dairy free thin gingersnaps cookie dipped in dark chocolate
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Dry Ingredients
- ½ Cup organic cane sugar
- 2¼ cup whole grain Spelt flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoon ground ginger
- ½ teaspoon pink salt
- 1 cup Dark chocolate chips
Wet Ingredients
- ½ cup dairy-free butter room temperature
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla extract
Preheat oven to 350° and line a baking sheet with parchment paper.
Using a mixer (or strong arm), combine all wet ingredients in a medium bowl.
Combine all dry ingredients (minus chocolate chips) in a seperate bowl and then slowly add to the mixer of wet ingredients.
Cover the dough and place it in the fridge for one hour until it is firm.
Roll dough out into ¼ inch thick sheet. Using a mason jar lid or cookie cutter, cut out small circles and put on baking sheet.
Bake these cookies for 10 minutes or until golden brown.
Remove from oven and let cool for at least 15 minutes.
In a small bowl, melt chocolate chips in microwave. Dip cookies into melted chocolate, place back on baking sheet and put in fridge until chocolate hardens.
Enjoy!
Keyword Baking, Christmas, Cookies, Gingersnaps, Gluten Free