Gluten free
Dairy free
Gluten-free vegan ginger cookies
Ginger Cookies- gluten free, soy free, vegan are a delicious treat for those on a gluten-free or dairy-free diet. Each serving covers 2% of your daily requirements of vitamins and minerals. Best enjoyed as a hor d'oeuvre, this recipe takes about 45 minutes to make and is perfect for the holiday season.
Ingredients
dark brown sugar
220 g
coconut oil
163.5 ml
molasses
84.25 ml
unsweetened applesauce
3 Tbsps
nut meal
374 g
ground cinnamon
1 tsp
ground ginger
2 tsps
ground cloves
1 tsp
seasoning blend
0.5 tsps
baking soda
2 tsps
Method
- Preheat Oven Temperature to 350 degrees F
- Prepare 3 half sheet baking pans lined with parchment paper, set aside.
- In a small shallow bowl add cane sugar for rolling.
- In a small bowl, whisk to combine flour, spices, baking soda, set aside.
- In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated.
- Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients.
- Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar.
- Roll into 1 inch balls with light pressure, like a meatball.
- When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
- Place sugared cookie dough onto baking sheets.
- Press down gently just to dent the top a bit.
- Bake for 9-11 minutes.
- Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely.
- Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.
Nutrition:
125 kcal
Carbs
26 g
Fat
2 g
Protein
1 g
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