Gluten-Free Chewy Ginger Cookies Recipe
These delectable cookies are chewy and a little spicy, with a rich molasses flavor. They also just happen to be gluten-free, vegan and low fat, although no one will ever guess. They freeze really well, too.
Ingredients
-
- 3 Tbsp. Crisco® Pure Canola Oil
- 1/2 C. granulated sugar
- 1/2 C. Grandma’s® Original Molasses
- 1/4 tsp. Spice Islands® Pure Vanilla Extract
- 1 tsp. orange zest
- 1 1/2 C. superfine brown rice flour
- 1/3 C. potato starch
- 3 Tbsp. tapioca flour/starch
- 1 tbsp ground golden flax meal
- 1 tsp Clabber Girl® Baking Soda
- 1/2 tsp. xanthan gum
- 1 tbsp Spice Islands® Ground Ginger
- 1/2 tsp Spice Islands® Ground Allspice
- 1/2 tsp Spice Islands® Ground Saigon Cinnamon
- 1/4 tsp. Spice Islands® Ground Nutmeg
- 1/4 tsp. salt
- 2 Tbsp. soy or almond milk
- 1/2 cup candied ginger, diced
- 1/2 cup coarse or raw sugar, for rolling
Directions
- Preheat oven to 350F.
- In a small saucepan, heat the oil, sugar and molasses over medium heat until sugar dissolves.
- Take off heat and add vanilla and the orange zest.
- Mix flour, starches, flax meal, baking soda, xanthan gum, ginger, allspice, cinnamon, nutmeg and salt in a large bowl.
- Make a well in the center and add the oil mixture.
- Add milk and stir until combined. Fold in candied ginger. Chill dough for 2 hours.
- Roll tablespoon-sized balls of the dough in the raw sugar then place onto a lined cookie sheet.
- Bake for 18 minutes or until done.
- Rest for 5 minutes on a cooling rack and enjoy!
