Double ginger Orange chocolate chip cookies *vegan and gluten free*

Gingery, orangey, chocolatey goodness!

Yield: between 20-24 cookies - depends how big you make them

Author: Brooke McKasson

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Double Ginger Orange Chocolate Chip Cookies

Two types of spicy ginger, orange zest and juice, and chocolate chips make these such a delightful combination to enjoy! These are also vegan - no eggs! You can increase or decrease the amount of candied ginger. I don't like to overpower each bite, so I err on the lighter side.

Prep time: 10 MinCook time: 18 MinInactive time: 1 HourTotal time: 1 H & 28 M

Ingredients

• 1 1/2 cups all purpose gluten free flout (I used King Arthur All Purpose)
• 1 cup organic brown rice flour
• 1/2 cup chopped crystallized ginger
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1 tsp xanthan gum (omit if your flour mix already contains xg)
• 1 1/4 cup sugar, divided
• 1/2 cup applesauce
• 1/4 cup vegetable oil
• 1 heaping tsp grated orange rind
• 1 tbsp fresh squeezed orange juice
• 1/4 tsp vanilla extract
• 1/2 cup dairy free semi sweet chocolate chips (I used mini enjoy life)

Instructions

1. Combine all dry ingredients (flour through xanthan gum) in a bowl, whisk to combine, make a well in the center, and set aside.
2. Whisk together the sugar and the rest of the ingredients in a bowl, only using 1 cup of the sugar (the rest will be used for rolling the cookie dough)
3. Pour the wet ingredients into the well you created in the dry ingredients. Stir to combine.
4. Mix in the chocolate chips, form dough into a ball, cover with a wrap and refrigerate for at least 1 hour.
5. Preheat oven to 350 degrees.
6. Line two baking sheets with parchment and pour the 1/4 sugar onto a small plate. Begin shaping the dough into balls - about to tbsp of dough per ball. Roll each one in the sugar and place on the parchment. These cookies do not spread very wide on the cookie sheet when baking, so you can fit them 2 inches apart. You should be able to make about 24 cookies depending on the size you prefer.
7. Bake at 350 for 15-18 minutes. Remove from the oven, allow to cool for a minute or two on the sheet, then transfer to a cooling rack.

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