Biscuits sans gluten au gingembre et aux pépites de chocolat

Ingrédients

• 1/3 cup granulated sugar
• 1/2 cup dark brown sugar
• 3 tsp ground ginger
• 1/2 tsp cloves
• 1 1/2 tsp cinnamon
• 1/2 tsp ground black pepper
• 2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup sorghum syrup
• 1 stick salted butter, at room temperature
• 1 large egg
• 2 3/4 cup oat flour
• 1/4 cup crystalized candied ginger, chopped into pea size pieces
• 1 1/2 bittersweet chocolate chips

Préparation

1. 1

   Preheat oven to 350 degrees and line 2...: Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

2. 2

   Add both sugars, spices, baking soda, salt, sorghum...: Add both sugars, spices, baking soda, salt, sorghum syrup, butter and egg to the bowl of a standing mixer fitted with the whisk attachment and beat at medium-high speed for 2 minutes, until well blended and lightened slightly.

3. 3

   Add the oat flour to the mixture and...: Add the oat flour to the mixture and beat on low just until blended.

4. 4

   With a wooden spoon or spatula, stir in...: With a wooden spoon or spatula, stir in the ginger and chocolate chips.

5. 5

   Drop the dough in tablespoon size amounts onto...: Drop the dough in tablespoon size amounts onto your cookie sheet, spacing 2 inches apart. Bake for 10-12 minutes, until slightly golden and just set. Remove these from the oven while the centers still look soft. Do not over bake.