Los Angeles is not well known for its seasons. I never really notice one ending and the other beginning… except for late autumn. The temperature drops, a crisp breeze rustles through the leaves and the light is sensational. Once fall arrives, I go on a fall baking frenzy.
Ginger, pumpkin, coconut, apple, butternut squash. Yes, I bake with most of these year round but when the weather matches and the ingredients are farm fresh, there is magic in the air. These dark chocolate candy bars have been kicking around since Melissa and I started the low sugar challenge.
Dark Chocolate Ginger Cookies
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
2 Ginger Crystallized in Dark Chocolate Chocolove chocolate bars
8 tablespoons olive oil
1/2 cup Big Tree Farms Organic Coconut Sugar
1/4 cup maple syrup
Heat oven to 325 degrees.
Sift the white rice, brown rice and sorghum flours together. Blend in the ginger, cinnamon, nutmeg, cocoa powder and baking soda.
Double broil or microwave the chocolate bars until softened into a butter consistency. Fold into the flour blend.
Slowly mix in the in the olive oil, coconut sugar and maple syrup.
Knead the dough. The consistency will be a little thicker than most gluten-free batters. Add in water a tablespoon at a time if necessary to get it workable.
Make inch size dough balls. Optionally, roll the dough balls into a plate of coconut sugar.
Flatten the dough balls into the thickness you prefer the cookies (gluten free dough doesn’t spread) and place onto a cookie sheet. Bake 10-12 minutes.