My typical chocolate chip cookie version uses oil, but since it was my birthday, I splurged and used Earth Balance buttery sticks, but any dairy-free margarine would work. I also tried these with a gluten-free flour blend that contained xanthan gum and was pleasantly surprised with the successful gluten-free ginger chocolate cookies!
Inhale while warm as the gooey melting chocolate coats the ginger bits with each bite…
Special Diet Notes: Ginger Chocolate Chip Cookies
By ingredients, this recipe is dairy-free / non-dairy, nut-free, and peanut-free. Optionally gluten-free and soy-free.
- 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
- 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.