Gingembre et Cocoa

This recipe would be my adult version of Gingersnaps. Yes, the sinful decadence of cocoa powder and cacao nibs, gives these gingersnaps a more sophisticated flavour. The cocoa is subtle in this recipe, I could have made this batch of cookies even more rich in chocolate by adding chocolate chunks, but I omitted the dark chocolate. Yes, the chocolate lovers out there must think I've gone mad. Why did I do that I'm not sure. I think I didn't want the chocolate to overpower the ginger because I love the spicy warmth that ginger gives off when it goes down the hatch. Also, the batter tasted very rich, and I thought that by adding the chocolate chunks it would make this recipe a little too rich for my liking. So I decided to keep both flavours balanced and leave the chocolate chunks out. I think I'll save the dark chocolate for a double chocolate chip cookie recipe...or some other recipe which beckons decadence.

1 cup Brown Rice Flour
3/4 cup Quinoa flour
1/2 tbsp tapioca starch
1/4 tsp clove powder
1/4 tsp nutmeg
1/2 cup butter
1 1/2 tbsp fresh grated ginger
1/3 cup agave syrup
1/2 cup unsulphered blackstrap molasses
1 1/4 tsp ginger powder
1 tsp baking soda
1/4 cup xylitol
1 tsp cinnamon
1 tbsp cocoa powder
1 tsp cacao nibs ground

Cream butter and sugar until light and fluffy. Add ginger and ginger powder. Whisk in syrup, molasses until light and resembles the consistency of pudding. Dissolve baking soda in 1 tbsp of hot or boiling water. Whisk into mixture. Mix in spices, cocoa powder, cacao nibs. Gradually add flour. Wrap in saran wrap and set to chill in fridge for 2hrs.
Preheat oven to 325 degrees
Section off into 1 1/2" balls and depress, or spoon 1 1/2" portions onto cookie sheet.

bake for 18mins

Makes approx 2 dozen cookies