Naomi and John work with/mentor youth in their community. A couple of kids, Dan and Lizzie, are particularly close to the family and help with the youth group. One day, they decided to make cookies for the kids in the group. Naturally, being super-goth, and totally amazing and creative, they wanted to create their own recipe…. and make sure it was a beautiful shade of black. Naomi said “Okay!” – with the stipulation that no food color could be allowed in the house. This recipe, which proves the wonderful things teenaged artists can do if really given freedom, is deeply chocolatey with just a hint of spice. The youth group devoured the batch in five minutes, and all the adults who have tried the recipe since say the same thing – this ranks up there as one of the best cookies we’ve ever eaten. Truly gourmet. And an awesome option for Halloween, if you’re so inclined.
1 1/2 cups (6oz or 170g) Better Batter Gluten Free Flour, sifted
1/2 cup dark (black) cocoa – this goes by many names, but Hershey’s sells it as Special Dark Cocoa
1 tsp ground, dried ginger
1/8 tsp cayenne pepper
2 tsp cinnamon
1 tsp baking soda
1/2 tsp sea salt
1 stick butter or nondairy margarine
1 cup granulated sugar
1/4 c water or coffee
1 large egg or 1/4 c chia or flax gel
1/3 c molasses
3/4 c chocolate chips (we prefer miniature chocolate chips) or dried cherries
raw sugar, for rolling cookies in
Prepare two baking sheets with parchment paper and set aside.
Sift together Better Batter flour, cocoa, ginger, cayenne pepper, cinnamon, baking soda, and sea salt in a medium bowl.
In a separate bowl beat the butter or margarine until soft and fluffy. Add the sugar and beat until the mixture changes color (becomes slightly pale and fluffy). Add the egg and molasses and continue to beat until well incorporated.
Add the flour mixture all at once and stir until well combined. Add chocolate chips or dried cherries.
Using a cookie scoop or large spoon (2 tbsp scoop) scoop dough onto prepared baking sheets. Mixture will be very soft and sticky. Refrigerate for about 1/2 hour or place in freezer for 15 minutes. Balls will firm up considerably as they chill.
Meanwhile heat oven to 350 degrees.
Remove sheets from fridge/freezer. Quickly roll balls in raw sugar and place back on chilled sheets. Place immediately into the oven and cook for 13 minutes. Remove from oven and allow to cool on sheets for 8 minutes. Remove the entire sheet by sliding it onto a rack and allow cookies to cool completely on the parchment. Peel from the parchment and transfer to a very airtight container. These will store for about a week.
Makes about 2 dozen cookies.