Gingersnap Cookie - Low Gluten, Low Glycemic, Vegan
These Gingersnaps are spicy, rich in flavor, firm yet has a soft chew, and lightly sweet. Exactly what a gingersnap cookie should be.
Ingredients
- 1 batch Flax eggs 2 TB flax meal mixed with 2 1/4 TB water
- 1/4 cup erythritol
- 1/4 cup coconut sugar
- 2 tbsp brown sugar
- 1/4 cup almond butter
- 3 tbsp blackstrap molasses, plus 2 tsp
- 1/4 cup plant-based butter
- 1 tbsp ginger power FRESH
- 1 tbsp ginger root (or candied ginger) finely chopped
- 1/2 tsp baking soda
- 1 cup white flour 1/4
- 1/4 cup buckwheat flour
- 1/4 cup rice flour
- 1 pinch salt
Instructions
- Mix all of the dry ingredients together in one bowl
- Mix all of the wet ingredients in another bowl
- Add the wet ingredients to the dry ingredients. Stir until the dough becomes a ball. You should be able to keep the dough together in a ball but it might be a little flaky.
- Cover the ball with plastic wrap and put into the refrigerator for about 1 hour.
- Set the over to 350 degrees.
- Remove the ball from the refrigerator and create a few smaller balls. Use your hands to warm and manage the dough to make it soft and pliable. Dust your surface with a little rice flour.
- Place plastic wrap over a dough ball and roll it out to desired thickness - about 1/8 inch. Use your favorite cookie cutter to cut out the cookies.
- Lightly grease a cookie sheet with cooking spray (or use parchment paper). Gently transfer the cut dough to the cookie sheet. Put the sheet in the oven and cook for 12 to 14 minutes.
- Remove the cooked cookies from the oven and place the cookies on a wire rack to cool.
Notes
