12 days of cookies: gingerbread chocolate chunk

Isn’t it amazing how fast these days go before Christmas now that we’re no longer little anxious kiddos waiting for their Christmas loot? When I was younger, I think the entire month leading up to Christmas would just drag on forever. I wish I could go back to the days when this month went slowly! Being able to enjoy this time of year, seeing the Advent wreath lit up at church, looking forward to St. Nick coming to get my fill of chocolate and oranges, decorating my present for Baby Jesus to give him at our church’s Christmas program, buying and wonderfully wrapping presents for family and friends… Now it seems like just a rush to get things done! No time to sit down and enjoy the season anymore.

I think this month has been the fastest of them all because I’ve been working full time. This is the first December I haven’t been a student, gearing up for finals and Christmas break. I think mentally I am somehow waiting for finals to come to signal Christmastime – although it is quite nice to not have to study and have more time to bake cookies! So whether this time of year goes really quickly, or goes really slowly for you, finding time to relax and enjoy time with your family and friends with a nice plateful of cookies and a hot chocolate is about as good as it can get.

This recipe is another adaptation from the Martha Stewart Cookie Cookbook, and is actually on the cover of the cookbook! I thought it was strange having a gingerbread chocolate chunk be the featured image, but after taking a bite of my first batch I knew. Gingerbread + chocolate is just about the perfect combination, especially around the holidays. It might seem weird at first, but the flavors complement each other so well.

Gingerbread Chocolate Chunk

  • 1 cup gluten free oat flour
  • 3/4c sorghum flour
  • 3/4t xanthan gum
  • 1 1/4t ground ginger
  • 1t cinnamon
  • 1/4t cloves
  • 1/4t nutmeg
  • 1T cocoa powder
  • 1 stick unsalted butter
  • 1/2c organic brown sugar
  • 1/2c molasses
  • 1t baking soda
  • 1 1/2t boiling water
  • 7 oz (1/2 bag) semisweet chocolate chunks
  • 1/4c granulated sugar, for rolling
1. Whisk together the flours, spices and cocoa powder.
2. Cream the butter and brown sugar together until pale and fluffy.
3. Add in the molasses and stir to combine.
4. In a separate, small, bowl, mix together the baking soda + boiling water. Mix in 1/2 of the flour into the butter + sugar mixture. Mix in the baking soda, and then add the rest of the flour.
5. Mix in the chocolate chunks and then turn dough out onto some plastic wrap. Wrap in a disk shape, and then place in the fridge for a few hours, or overnight. (Overnight is best, especially for gluten free cookies!)
6. Once the dough has sufficiently cooled, take out of the fridge and scoop into equal sized balls, I used a small cookie scoop for this. Once they were scooped, I rolled them in my hands and then rolled each ball in sugar. If the dough starts sticking to your hands, place the scooped balls back in the fridge/freezer until they set up.
7. Place the sugar-coated doughballs on a parchment-covered cookie sheet and place in the freezer for a few minutes to firm up again.
8. Bake in a preheated 325? oven  for 10-12 minutes. These are really fragile right off the pan, so let them set up for a few minutes once they are out of the oven before you try to move them. Allow to cool completely before putting away. But I would recommend eating a few first because the melted chocolate is oh-so-good.

Original recipe can be found here.

These are now a staple at Christmastime. I’m just happy that even though December is going fast and Christmas is sneaking up on me, I have still found time to make plenty of cookies and treats!

12 days of cookies: gingerbread trees

Another day, another recipe. My sugar tooth is definitely getting its fill this week, but that’s what is great about this season! Unlimited cookies, advent calendar chocolates and St. Nick goodies – it really is a good thing I’m in the last month of half marathon training which is forcing me to go out and RUN! Even when the weather is freezing, when my training plan says run, I can have no excuses. Even in rain and 10 degree weather, I’m out and I’m going.

It’s a good thing these cookies are sooo worth being drenched and slightly turning into an icicle while out in Wisconsin December weather. Sister came across this recipe and I am go incredibly glad we tried them out. It was easily converted to gluten free by subbing out all the flour to gluten free oat flour (ground in a blender) and a little added xanthan gum (totally optional). There was a minor panic attack when the cookies completely deformed themselves in the oven, but that was easily corrected by scooping the sides back together into a triangle shape. Much easier than cutting out a bunch of trees, and just as adorable!

Gingerbread Trees

  • 2 1/2 cups gluten free oat flour
  • 1 1/2t xanthan gum
  • 1t baking soda
  • 1t ground ginger
  • 1/2t ground cloves
  • 1/2t cinnamon
  • 1t salt
  • 1 sticks unsalted butter or margarine
  • 3/4c organic sugar
  • 1 egg
  • 1/4 c molasses
1. Whisk the flour and other dry ingredients together in a small bowl.
2. In a larger bowl, cream and butter and suagr until pale and fluffy. Add in the egg and molasses and mix until well combined.
3. Add the flour mixture into the wet and stir until thoroughly mixed.
4. Wrap the dough in plastic wrap and stick in the fridge for a few hours, or overnight.
5. Take the dough out of the fridge and roll out on a lightly floured surface (I used sorghum flour, but you can use oat or any other gluten free flour).
6. Roll the dough to 1/4″ thickness. I have a Joseph Joseph adjustable rolling pin and it is FANTASTIC! Best present I bought myself last Christmas!
7. With a pizza cutter or knife, cut into triangle-shaped pieces. I cut into strips and then zigzagged to make triangles.
8. Bake in a preheated 350′ oven for 10-12 minutes. At around 8 minutes, we took out the pans and reformed the triangles. The edges had expanded a little too much, but using a metal spatula worked perfectly to reform them.
9. Let the finished cookies cool a bit on the pan, and the move them to a cooling rack.
10. Top cooled cookies with a drizzle of powdered sugar + milk + butter frosting and a few holiday sprinkles.
(Yet another) Recipe adapted from Martha Stewart – I can’t resist!
These look like they took FOREVER, but cutting them out was too easy, especially with the pizza cutter.

I love gingerbread cookies, and you can be sure this is not the last one that will be on the 12 Days of Cookies!