If you’ve not been to Cost Plus World Market, you are missing out. They have the most random collection of home goods, foods, drinks, furniture and other knick knacks from around the world. I love shopping here, especially around the holiday season because you can find the best stocking stuffers!
On my last adventure to World Market, I picked up these crystallized ginger chips. I never thought I would be such a ginger fanatic (though I always liked the taste) but the boyfriend loves ginger and so I like to use it in a recipe any chance I get. Just as much as my guy loves ginger, I love chocolate! What better way to create a treat for the two of us, than with the winning combination of chocolate and ginger?! Here’s to the best of both worlds…
Chocolate and Ginger Chip Cookies
Gluten free, Vegan
(serves 16-18 cookies)
- 1/2c sweet potato puree
- 1c brown rice flour
- 1/4c coconut flour
- 1/4c + 2T arrowroot starch
- 1t baking powder
- 1 1/2t baking soda
- pinch of salt
- 1/2t cinnamon
- 1 1/4t ginger powder
- 1/8t uncut stevia
- 2T vanilla extract
- 3T coconut oil
- 1/4c agave syrup
- 1/2c hot water
- 1/4c chocolate chips
- palm full of crystallized ginger chips
Preheat oven to 350F. Stir together dry ingredients.
Blend together your wet ingredients and sweet potato puree (except for your hot water).
Pour puree into dry ingredients followed by the hot water. Finally Stir in your chocolate chips. Spoon batter (2″ sized cookies) onto parchment lined pan and sprinkle with crystallized ginger chips. Bake cookies approximately 15 minutes.
Now enjoy the warm spice of ginger and the smooth taste of chocolate packed in one (or 6…) delicious little cookie!
If you liked this, give one of these other recipes a try: