Ginger Cookies- gluten free, soy free, vegan
By: Jessica Glick
Published: Friday, December 21, 2012 - 9:30am

Ingredients




1 cup organic dark brown sugar
3/4 cup organic coconut oil
1/4 cup organic molasses
3 tablespoons chunky organic applesauce
2 3/4 cups gluten free flour (I use Bobs Red Mill Gluten Free All Purpose Blend)
1 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon pumpkin spice blend
2 teaspoons baking soda
1/4 cup granulated cane sugar for rolling the dough in

Preparation

1 Preheat Oven Temperature to 350 degrees F 2 Prepare 3 half sheet baking pans lined with parchment paper, set aside. 3 In a small shallow bowl add cane sugar for rolling. 4 In a small bowl, whisk to combine flour, spices, baking soda, set aside. 5 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. 6 Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients. 7 Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar. 8 Roll into 1 inch balls with light pressure, like a meatball. 9 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. 10 Place sugared cookie dough onto baking sheets. 11 Press down gently just to dent the top a bit. 12 Bake for 9-11 minutes. 13 Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. 14 Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.

About

I came up with this recipe years ago after finding out one of my children could not have eggs, in addition to gluten, dairy, or soy, so out went our store-bought ginger snaps. After some tweaks I came up with this crispy, yet chewy, ginger cookie full of that ginger spice we all love, in every bite. If you love ginger cookies you will LOVE these! He can now eat eggs but I still make it vegan because they are that good. Who says we have to sacrifice flavor for gluten free, soy free, vegan food? No way! Perfect holiday cookie to also give as a food gift.