GINGER DIPPED CHOCOLATE COOKIES

Have you ever seen the Snowflakes falling down in the mid-Dec? ❄ Don't we all love gingerbread cookies? I know you are all nodding your head. 😄👍 Yesterday, we baked cookies in our house, and it was so much fun. Angelina has helped me so much but I couldn't capture everything as I was enjoying all these special moments. The ingredients are super simple for these vegan cookies.

Ingredients

🔸️1 1/2 cup Gluten Free flour. I used mixed of Oat and Coconut flour. But, you can use all purpose flour. 🔸️1/2 tsp baking soda 🔸️2 tsp ground cinnamon 🔸️1 tsp ground ginger 🔸️1/2 tsp nutmeg 🔸️1/2 tsp ground clove 🔸2 tbsp maple syrup 🔸80g unsalted butter, at room temperature. I used the hemp pantry butter https://www.thehemppantry.com/ 🔸️1/4 tsp Himalayan salt 🔸️1 chia egg 🔸️3 tbsp fresh pomegranate juice, not from concentrate. 🔸 150g dark vegan chocolate

🔸️ 3 tbsp desiccated coconut

Method:

Prepare your baking sheets ( I used Nontoxic Silicone Mats) and set them aside. In a large bowl, place the flour baking soda, cinnamon, nutmeg, ground clove, ginger, Himalayan salt, and whisk to combine well. Create a well in the center of the dry ingredients and add the vegan butter, maple syrup, chia egg, and pomegranate juice, mixing to combine after each addition. I ended up using 4 tbsp of pomegranate juice. The dough should be thick and sticky. Divide dough in half and place each onto a large piece of beeswax wrap. Wrap each up tightly and pat down to create a disc shape. Chill the dough for at least 15-20 minutes in the freezer. Remove 1 chilled cookie dough from the freezer. Generously sprinkle with flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. Picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into festive Snowflake shapes. Place shapes 1 inch apart on prepared baking sheets. Repeat with the remaining dough.

Bake cookies for about 8-10 minutes. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely. Once completely cool, decorate as desired with dark chocolate.

Melted chocolate method:

1. Fill a medium saucepan with 4cm of water. Place over a medium heat and bring to a very gentle simmer.

2. Place a heatproof glass bowl on top of the pan so that it doesn’t touch the water.

3. Lower the heat to simmer.

4. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.

5. Carefully remove the pan from the heat and allow the chocolate to cool a little before using.

Dip each cookie in melted dark chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to parchment paper to set at room temperature.

Cookies can stay fresh covered at room temperature for up to 1 week. 😉 Don't forget to share my recipe with your friends if you like it.

Please let me know in the comments how did your cookies turn out. 😉 Please remember to tag me #NutriviciousFoodForYou when you posting on social media your creation. Happy baking.😊