Crispy Gingersnaps Drizzled with Chocolate

 So, good news - If you don't want to make your gingersnaps free from dairy or eggs, you can make my chewy gingersnaps recipe and just flatten and bake them as directed below.  However, if you are serving anyone with rice, dairy or egg issues, this recipe is delicious!  Light and crispy.  Yum!   

Yummy Chocolate Drizzled Gingersnap cookies, ready to eat!

Crispy Gingersnaps Drizzled with Chocolate (GF, nut-free, dairy-free, egg-free)

Makes 24 cookies

Preheat oven to 375 F.  Line two cookie sheets with parchment paper.  

In a large bowl, whisk together the dry ingredients: 

1/4 cup white corn flour OR cornstarch

1/4 cup oat flour (make sure GF if Celiac or sensitive) OR brown rice flour OR sorghum flour

1/4 cup potato starch

2 Tbsp tapioca starch

2 Tbsp sorghum flour

scant 1/2 tsp xanthan gum

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

In a mixer, beat until relatively smooth and a bit fluffy:

1/3 cup brown sugar

1/4 cup coconut oil (not melted)

3 Tbsp oil

Add and mix in thoroughly: 

2 Tbsp molasses

2 Tbsp applesauce

Add dry ingredients and mix until smooth.  Scrap and give another few stirs with your spatula.  Scoop 1 Tbsp scoops onto your prepared parchment-lined cookie sheets.  These spread quite thin, so 12 per pan should work well.  

Flatten cookies by dipping a flat bottomed glass lined with plastic wrap in granulated sugar and pressing down the tops of the cookies.  Usually once works, but you can dip and press the tops a second time if any doesn't have sugar evenly coating the surface.  

Cookies flattened with sugar coated glass cup

Bake cookies at 375 F for 6-8 minutes.  Shorter cook time will make for slightly less crisp cookies.  Let rest on the pan for a few minutes before removing to cooling rack to cool.  

Fresh from the oven. Let rest shortly before moving to cooling rack. 

Let them cool fully. These cool quickly because they're so thin. 

Place cooled cookies on a parchment-lined baking pan.  Melt the following together at 50% power in the microwave, stirring regularly: 

3/4 cup high-quality dark chocolate chips (dairy-free are readily available in dark chocolate chips)

1 tsp oil

Place melted chocolate in a small freezer ziploc.  Snip a small corner off and then drizzle over half of each cookie.  Place the cookies in the refrigerator 15 - 20 minutes until the chocolate has set.  Remove and serve!  These will store nicely in a closed container for a few days.  (They've never lasted longer than that around here).  

Gingersnaps drizzled with chocolate.

SO pretty!

Crispy Gingersnaps Drizzled with Chocolate Recipe by Successfully Gluten Free!