Double Chocolate Gingerbread Cookies (vegan, gluten free, soy-free, nut-free, grain-free)

Happy Holidays! I owe you one big apology if you follow my blog! I am so sorry that I have fallen off the grid for so long. Work and life ...



Happy Holidays! I owe you one big apology if you follow my blog! I am so sorry that I have fallen off the grid for so long. Work and life have kind of swept me away these past few months, but I am hopeful the 2018 will be a great time to get back into Baking Backwards! To celebrate, I baked you some cookies.

These Double Chocolate Gingerbread Cookies were a bit of an experiment. I threw a bunch of healthy and not so healthy ingredients together and these soft, cakey spiced double chocolate cookies emerged. They are really good! They're also vegan, gluten free, soy-free, nut-free, and grain-free -- perfect for friends or family with allergies or sensitivities.


My husband is my official taste tester and gave these a rave review -- he is not gluten free or vegan and eats desserts out often  -- so basically you could say he has a normal palate. He doesn't automatically tell me that my desserts are good -- he gives me honest feedback every time.



Let's talk about the ingredients for these cookies:

QUINOA FLOUR:
High in protein and minerals, not a grain but a pseudo-grain seed. Bitter taste that can be overpowering if it isn't balanced out by another flour in baking. Light texture that's good for cakes and cookies.

BUCKWHEAT FLOUR:
High in protein and minerals, not a grain but a pseudo-grain seed. Somewhat bitter tasting but easier to use on its own. More dense in baked goods, can be a little sticky if not mixed with another flour. I find it gives a slight nut-butter-like flavour to baked goods.

LIQUID SWEETENER:
Anything will do here -- maple syrup, coconut syrup, agave, raw honey (if you eat honey)

COCONUT SUGAR:
Higher in minerals and vitamins than table sugar. A low-glycemic alternative to brown sugar. You can substitute brown sugar here.

BANANA:
Sweet, high in minerals and vitamins. Used here as a binder and sweetener.

SPICES:
I used ginger, cinnamon, cloves and salt for a gingerbread flavour.

COCOA OR CACAO:
You can use either cacao or cocoa powder in this recipe. Cacao is healthier for you as it is much higher in antioxidants than cocoa.

VEGAN CHOCOLATE CHIPS:
Not healthy but a kind ingredient to use and keep in your pantry.  I use Enjoy Life brand.

COCONUT OIL:
Great oil for baking, especially in cookies. Melts easily, I used softened but not melted in this recipe.

OLIVE OIL:
Heart healthy oil. Not ideal for high heat but I like to balance out the coconut oil flavour in this recipe with a small amount.

VANILLA EXTRACT:
Adds sweetness and a lovely aroma. 



As you probably noticed, these cookies aren't as innocent as the majority of my other recipes, but at Christmas I like to bake without holding back on fat and sugar. I can assure you that your family members will not be mad at these -- they taste like good bakery-style soft cookies (vegan and gluten free or not). I hope you enjoy them!

Happy Holidays!
X Danielle




Double Chocolate Gingerbread Cookies

  • 1 ripe banana
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp olive oil
  • 2 heaping tbsp cacao powder
  • 1 cup buckwheat flour
  • 1 cup quinoa flour or rice flour
  • Stevia (a sachet or several drops of stevia concentrate) (use more coconut sugar if you omit this ingredient)
  • 4-5 tbsp liquid sweetener (honey or agave or maple syrup)
  • 1/4 cup coconut oil
  • Good pinch of salt
  • 1 teaspoon cinnamon
  • 1/3-1 tsp ground ginger (your call)
  • 1/8-1/4 tsp ground cloves (your call)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ac vinegar
  • 1/3 cup chocolate chips

Preheat oven to 350F.

Add banana, cacao, olive oil, coconut oil, coconut sugar, salt and spices, liquid sweetener to a mixing bowl. Mash together until the banana is well mashed, then whisk mixture for a couple of minutes. Add the BP, BS and vinegar a whisk to incorporate. Stir in the flours until well mixed. Stir in about 1/4 cup of hot water to thin to a thick cake or brownie batter consistency. Stir in chocolate chips. Taste the cookie dough (if you are ok with that) to test its sweetness. Add more flour if too sweet, or more coconut sugar if not sweet enough, mixing well.


Using a large spoon, drop spoonfuls of the batter on parchment lined baking sheets, ensuring an inch around each so the cookies can spread as they bake. Bake in 350F for 10-11 minutes, rotating your trays half way through for best results. They are done when the bottoms are brown and the tops are soft but not too soft. These can burn easily so take them out on time. Cool and enjoy.

 

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