7.5 oz (1 1/2 cup) gluten free flour blend, I use Manini’s

1 tsp ground cinnamon

1 1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg

1 TBSP cocoa powder

1 stick salted butter at room temperature

1 TBSP grated fresh ginger

3.5 oz (1/2 cup) packed dark-brown sugar

1/4 cup molasses

1 tsp baking soda

1 1/2 tsp boiling water

7 oz dark chocolate chips

1/4 cup granulated sugar for coating the cookies

Makes about 20 cookies.

Pre-heat oven to 325*.

Dissolve baking soda in boiling water in a small bowl, set aside.

Whisk together the flour, cinnamon, ground ginger, cloves, nutmeg, and cocoa powder, set aside.

In the bowl of a standing mixer, beat the butter and fresh ginger, with the paddle attachment, for 3 minutes, scrapping the sides half way through.

Add the brown sugar to the butter, mixing until combined then add the molasses, mixing until combined. Scrap the sides of the bowl as needed.

Add half of the dry ingredients to the butter/sugar and mix.

Add the dissolved baking soda and water, mix, then add the remaining dry ingredients.

Gently mix in the chocolate chips.

Transfer the dough to a plate or plastic wrap, pressing it out until it is about 1 inch thick. Chill the dough in the refrigerator until firm, at least 2 hours.

With a spoon, create 1 - 2 inch dough balls, roll in granulated sugar and place on cookie sheet, about 2 inches apart and bake until cracks form on the top, about 10 minutes.

Allow the cookies to cool for a few minutes on the cookie sheet, then transfer to cooling rack.

Cookies are always best fresh out of the oven, but these can be stored in a lidded container for a few days.

The dough freezes really well, so make a double batch and store half of the dough in the freezer.

This recipe has been adapted to be gluten free from Martha Stewart’s Chewy Chocolate-Gingerbread Cookies. The original can be found here.

Enjoy!

Happy Baking

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Listeria contamination! @treehouse_foods_
The VERY long list includes multiple GF products.
Check the list and check your freezer!

TreeHouse Foods discovered the contamination during routine testing and luckily no illnesses have been reported.

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For any of you who are thinking about going off to college, or are a caregiver of someone looking at schools, and have celiac disease, this is for you!

All are welcome to register and join Andrea Tucker ( @gfcollege101 @baltimoreglutenfree ), and Se

I love to cook and herbs & spices are critical! These are the brands that you’ll find in my kitchen:

@spicelyorganics They are also an amazing sponsor of our @runningfromgluten5k event each May!

@sietefoods

@mccormickspice

@mortonbass

The food on Kauai was so good and it was easy to find safe GF spots. 🌺🌺
Here is a list of the places that we ate at during our visit over the 4th of July. We ate out for lunch & dinner the whole week.

West side:
@islandtaco — amazing ta

Anne Barbo Moon

Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.