White Chocolate Dipped Ginger Cookies

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 15 | time: 15-20 mins

Christmas isn’t complete without a touch of festive baking! These gluten-free gingerbread cookies are quick & easy to make, using wholesome ingredients to keep you feeling good all season long. We dipped ours in white chocolate from the bulk food section for a perfectly sweet & gingery twist!

Ingredients

• 2 cups Bob’s Red Mill 1:1 Flour

• 1 tbsp Lovin’ Body Ginger Powder

• 2 tsp baking soda

• 1 tsp cinnamon, ground

• 3/4 cup grass-fed butter, room temperature

• 1.5 cup coconut sugar

• 1 egg

• 1/4 cup molasses

• Optional: 100g white chocolate, melted

Method

1. Preheat oven to 180°C. Line a large tray with baking paper.

2. In a stand mixer, mix on low-medium speed butter & coconut sugar until well combined. Add in molasses & once combined, add in the egg.

3. Add flour, ginger, cinnamon & baking soda to wet mixture & combine over a low speed. Once incorporated, increase to a high speed for 30-seconds.

4. Using a cookie scoop, scoop balls of dough onto baking tray. If you are using your hands, scoop 1 tbsp of mixture & roll into a ball. Place on tray. Alternatively, if you would like to bake Christmas shapes, roll out your dough between two sheets of baking paper until 1cm thick & use a cookie cutter to create shapes.

5. Bake in the oven for 12-15 minutes. The balls of dough will form cracks on top of them, however the shapes won’t.

6. Allow to cool on a cooling rack. Optional, once cooled, dip into white chocolate & allow to set in the fridge.