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
- 1 1/2 cup superfine brown rice flour
- 1/3 cup potato starch
- 3 tbsp tapioca flour/starch
- 1 tbsp ground golden flax meal
- 1 tbsp Spice Islands® Ground Ginger
- 1 tsp Clabber Girl® Baking Soda
- 1/2 tsp xanthan gum
- 1/2 tsp Spice Islands® Ground Saigon Cinnamon
- 1/2 tsp Spice Islands® Ground Allspice
- 1/2 cup granulated sugar
- 1/2 cup Grandma’s® Original Molasses
- 3 tbsp canola oil
- 2 tbsp soy or almond milk
- 1/2 cup candied ginger, diced
- 1/2 cup coarse or raw sugar, for rolling
- 1 tsp orange zest
- 1/4 tsp vanilla
Directions
- Preheat oven to 350F.
- In a small sauce pan, heat the oil, sugar and Grandma’s™ Molasses over medium heat until sugar dissolves.
- Take off heat and add vanilla and the orange zest.
- Mix flour, starch, meal, baking soda, xanthan gum, ginger, allspice, cinnamon, nutmeg and salt in a large bowl. Make a well in the center and add the butter mixture.
- Add milk and stir until combined. Chill dough for 2 hours.
- Put tablespoon-sized balls of the dough onto a lined cookie sheet and bake for 18 minutes or until done.
- Rest for 5 minutes on a cooling rack and enjoy! This recipe yields approximately 16 cookies.
