I don’t know what it is about cold weather, but it could be October or January, and if it’s chilly, I’m in the mood for a gingersnap. This twist on the traditional will please all palates — chocolate lovers are placated by the chips that offer a sweet counterbalance to the molasses, and any kid loves a cookie rolled in sugar! The peanut butter-chocolate fans in my midst are thrilled with that option, and I love that the figs bring a moist, cake-like texture to these chewy cookies, and that they pair so well with the ginger and cinnamon. Could be a new family favorite! Enjoy!
- 2/3 cup packed brown sugar
- 1/2 cup vegetable oil
- 3/4 tsp. Ener-G® Egg Replacer + 1 Tbs. warm water (or 1 large egg white)
- 3 Tbs. Blackstrap Molasses
- 3/4 cup stemmed, finely chopped figs (may also use dates -not dried- here)
- 1 1/2 cups Jules Gluten Free™ All Purpose Flour
- 1 tsp. ginger (ground)
- 1 tsp. cinnamon (ground)
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder, gluten-free
- 1/8 tsp. fine sea salt
- 1/2 cup chocolate chips (Enjoy Life® is gluten, soy, dairy & nut-free), optional
- 1/4 cup peanut butter chips, optional
- 1/2 cup Demerara sugar
Preheat oven to 350° F.
Beat brown sugar and oil until smooth. In a separate bowl, whisk together Ener-G Egg Replacer and water, or the egg white. Add to the brown sugar mixture, together with the molasses. Stir in the chopped figs to incorporate.
Whisk together dry ingredients in a separate bowl (including chocolate and/or peanut butter chips, if using). Slowly stir into the molasses mixture. The dough will be thick and taffy-like when combined.
Pinch off tablespoon-sized pieces of dough, and roll in your hands to form a ball. Roll in the Demerara sugar (you may use regular granulated sugar instead, but the sugar will be absorbed into the cookies more than those pictured here).
Place rolled and sugared balls onto a parchment-lined baking sheet. The cookies will not spread much, if any, so they can be placed only 1-2 inches apart. Bake in center rack of preheated oven for 9 minutes. The cookies may have cracked slightly and be crispy at the edges, but they should still be soft and cake-like in the centers.
Cool on a wire rack before serving.
Yield: 2 ½ – 3 dozen cookies.