Loaded with the flavours of gingerbread cookies, fresh brewed coffee, and melt-in-your-mouth chocolate, these cookies aren’t your standard chocolate chip cookie – these are Gluten Free Zippy Chippy Cookies.
Last year when I attended the Food Bloggers of Canada (FBC) Conference, one of the evenings we were treated to a cookie on our pillow for a night snack. They were courtesy Crosby’s Molasses, and were cute little cookies, dipped in white chocolate, I believe. The reason the cookies themselves aren’t branded into my memory is because they were not gluten-free. I brought my cookies home for my kids, and I think they were inhaled 5 minutes after I got in the door. This year, Crosby’s is having a recipe contest, open to all FBC members, for a molasses cookie that will adorn all the pillows at Food Bloggers of Canada Conference 2014. At the 11th hour, I decided to throw my cookie in the ring, so to speak. I hit the kitchen, and created these beauties.
These Zippy Chippy Cookies are a soft, chewy gingerbread cookie, that is enhanced with the flavour of espresso, and studded with chocolate chips and candied ginger. I really wasn’t sure what to call these. Cafe au Ginger? Java ‘n’ Ginger? Spicy Java? Ginger Brew? I even took to Instagram and Facebook asking for your help. You guys had a lot of fabulous ideas as well, but the one that stuck in my head, and was kinda catchy, was Zippy Chippy. Thanks for the suggestion, Jennifer M!
If you’re skeptical about the flavour combination, there is no need. I fell in love with the gingerbread/chocolate/coffee combo when I baked this Gingerbread Cake with Chocolate and Coffee. If you haven’t yet, you’re missing out – that cake is A-MAZ-ING.
So, here is my entry into Crosby’s Sweet Dreams Cookie Contest. Here’s hoping that the Zippy Chippy Cookies are chosen to grace the pillows of the attendees this year. I would love to be able to nibble on these cookies while chatting to my roommate about the day’s events. THAT would be memorable!
- 1/2 cup butter, softened but still cool
- 1/4 cup cream cheese
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup Crosby's fancy molasses
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- 1 cup sorghum flour
- 3/4 cup gluten-free quick cook oats
- 1/2 cup potato starch
- 1/3 cup cocoa powder
- 1/4 cup tapioca starch
- 2 teaspoons espresso powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 salt
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup chopped crystallized ginger
- In the bowl of a stand mixer, beat the butter and cream cheese together. Scrape down the bowl. Add the sugars, and beat until evenly mixed. With the mixer running on low, add the molasses, and then the eggs, one at a time, scraping down the bowl as necessary. Add the vanilla.
- In a separate bowl, whisk together the brown rice flour, sorghum flour, oats, potato starch, cocoa powder tapioca starch, espresso powder, ginger, xanthan gum, baking powder, baking soda, cinnamon, cloves. and salt.
- With the mixer on low speed, add the dry ingredients to the butter/sugar mixture. Scrape down the bowl to make sure that the dough gets evenly mixed.
- Stir in the chocolate chips and crystallized ginger.
- Cover the bowl with plastic wrap and let the dough sit for 30 minutes. This will improve the texture of the baked cookie.
- Preheat the oven to 350 degrees F. Line your baking sheets with parchment paper.
- Roll the dough into small balls, about 2 tablespoons per cookie, leaving 5-centimeters (2-inches) between cookies. Flatten the cookie dough with the palm of your hand, pressing it to about 1 centimeter (1/2-inch) thick.
- Bake in preheated oven for 12 minutes. Remove from oven, and place on wire cooling rack to cool.
- Allow cookies to cool completely before storing in an airtight container.
Having trouble with your cookies, and not sure why? Be sure to read How to Correct Your Gluten-Free Cookie Crisis.