2-1/4 cups flour (all-purpose, white-wheat, or a gluten-free blend with xanthan gum)
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
¾ cup light brown sugar or evaporated cane juice
¾ cup margarine (Earth Balance Buttery Sticks are the best)
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips
¼ to ½ cup finely diced ginger
Instructions
Preheat oven to 350º
Combine the flour, baking soda, and salt in a bowl, and set aside.
In a mixing bowl, cream together the margarine, sugars, and vanilla.
Add the eggs, and mix them in to make a nice creamy dough.
Slowly incorporate the flour mixture until everything is well combined.
Fold in the chocolate chips and as many ginger bits as you would like, by hand. *If you have some ginger-averse taste buds in your house, just divide up the dough and make a ginger loaded batch for yourself.
Drop globs of the dough by the tablespoonful onto a cookie sheet.
Bake for 9 to 10 minutes, or until they are no longer doughy in the center and are just turning golden around the edges.
Remove to a wire rack to cool.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/ginger-qtollhouseq-cookies-gluten-free