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Sparkly Chocolate-Ginger Cookies

Makes approximately 48 cookies


Dry ingredients

Wet ingredients

  • 8 T. allergy friendly shortening, preferably butter flavor
  • ½ C. dark brown sugar
  • ½ C. molasses
  • 1 T. freshly grated ginger
  • ½ C. turbinado sugar, for rolling


  1. Preheat oven to 325°.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Whisk together the dry ingredients, set aside.
  4. With a hand mixer, whip the shortening with the dark brown sugar. Add the molasses and fresh grated ginger and blend to combine. Gradually add the dry ingredients in and mix until thoroughly combined.
  5. Chill dough for 1-2 hours.
  6. Roll into 1 ½” balls and then roll balls in sugar to coat. Place on parchment lined baking sheets and bake for 10-11 minutes until just cooked through. Cool and store at room temperature for 4-5 days.