Friday, August 16, 2013

Gluten Free Ginger Snaps Recipe- Vegan, Refined Sugar Free Options

I really wanted to make cookies. Gingersnaps in particular, but any would be good. But I just had coconut sugar to work with, and wanted to make sure that the cookie recipe I used would work well with coconut sugar. (Not every single cookie recipe works well with coconut sugar. The ones that rely on the sugar melting to hold them together don't usually work with coconut sugar in place of regular sugar.) So I did a little googling and came across this recipe for gingersnaps, made with coconut sugar. Awesome.
Well, mostly. The cookies were made with gluten, dairy, and eggs, all ingredients that are on the no-no list in my home. But its a great recipe to start with. And if you don't have any food restrictions, feel free to use that. I've included variations in the recipe below- pick and choose, whichever you want, either to make it healthier, cheaper, etc...

Gluten Free Ginger Snaps Recipe- Vegan, Refined Sugar Free Options

1 cup coconut oil (other oils probably would also work)
1 1/2 cup coconut sugar (or 1 cup white sugar, brown sugar, or sucanat)
2 tablespoons ground flax seeds (or 2 eggs)
1/4 cup water (leave out if using eggs)
1/2 cup (blackstrap) molasses
4 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3-3 1/4 cup all purpose gluten free flour (I used this one but any is fine) or 2 1/2 - 3 cups of regular wheat, whole wheat, spelt, or sprouted wheat flour.

1. Mix all the ingredients together other than the flour.

2. Mix very well making sure there are no clumps.

3. Add the flour.

4. Form balls and place on a cookie sheet.

5. Bake at 350 until mostly solidified- can take anywhere from 10-20 minutes. Keep checking them, and remove when ready.

6. Allow to cool before removing from cookie sheet.

Are you a fan of gingersnaps? Have you ever made them before?
Does this look like a recipe you'd try? What version would you make?

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