If you haven’t noticed I’m a little into the holiday season this year. This is the earliest we have EVER put up our tree. I just love Christmas and I’m embracing what brings me joy. The only problem…. Ginger cookies! I love ginger cookies almost as much as I love my little gingers. Gingerbread, ginger snap, ginger love. If we’re being super honest I don’t actually care for sugar or shortbread cookies, AT ALL. I know!!! You’re like What? Katie?!! What about all those times you baked cut out cookies. I’m sorry, but that’s why I make them. Because I know I won’t eat them!! I know, I’m a genius! My cookie problem now is this fall I’ve been noticing that when I eat wheat I don’t feel super. So without further adieu meet Katie. Baker Katie! She has a fabulous blog. Katie’s Kitchen. She was so lovely and shared this recipe with me. Ginger cookies here I come!
Ginger Snaps – GF & Vegan
As I start experimenting with the idea of a vegan diet, I am happy to be having some success altering my gluten free recipes to make them vegan as well. I came across a great cheat sheet to help beginner vegans bakers from PETA:
How handy is this? With these helpful tips in mind, I recreated my ginger snap recipe for a vegan diet.
• 3/4 cup melted coconut oil or vegan margarine (I love Melt Butter)
• 1 cup white sugar
• 1/2 cup molasses
• 1 tbsp ground flax seed mixed with 2 tbsp water (egg replacement)
• 1/2 cup sorghum flour
• 1/4 cup teff flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1/2 cup white rice flour
• 1/4 cup sweet rice flour
• 1 1/2 tsp xantham gum
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
1 In a small bowl, combine ground flax seed with water and place in fridge for approximately 10 minutes to set.
2 Mix flour, xantham gum, baking soda, cinnamon, ginger and cloves in a medium bowl.
3 In a mixing bowl, combine melted coconut oil with sugar, molasses and flax seed mixture. Mix well.
4 Add dry ingredients to wet ingredients.
5 Chill dough for 30 minutes
6 Roll dough into small balls (about the size of a ping pong ball) and roll into white sugar. Place cookies on a baking sheet lined with parchment paper.
7 Bake at 350 degrees for approximately 8 minutes until tops of cookies are cracked.
I hope you love these as much as I do. And please remember if you’re baking for someone with a true allergy, double dipping in flour/sugar/oat bags is a NOGO! Have an amazing week, let’s get baking!
With love Katie(s)