Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, December 24, 2010

Gluten Free, Vegan Gingersnaps


Happy Holidays! Here is my version of gluten free and vegan gingersnaps...not only are they really good, they smell just like Christmas. I love that they are a snap to throw together - no chilling needed! The original recipe (which I modified slightly) can be found here. I have used prune butter to replace the egg (I love, love, love using prune butter in cookies!), but you may try applesauce - just omit the rice or coconut milk as the applesauce has more moisture than the prune butter.

2 2/3 cups GF flour blend (I used this one)
1 1/2 tsp. xanthan gum

1 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. baking soda

1/8 tsp. salt

1/2 cup palm shortening

1 cup sugar

1/4 cup molasses

1/4 cup prune butter
1 - 2 tbsp. rice or coconut milk
sugar for coating

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray, set aside.


Sift together the flour through the salt, set aside. In a separate bowl, beat together the shortening and the sugar. Add the molasses and beat well. Add the prune butter and 1 tbsp. rice or coconut milk beat until smooth . Beat in the dry ingredients until the dough forms large clumps and pulls away from the sides of the bowl - you may need to add another 1 tbsp. rice or coconut milk for more moisture. You do not want the dough to be too sticky or too dry - take a bit in your hand and roll it - if it does not stick to you and does not fall apart into bits, you are done.

Divide the dough in half. Place half the dough on a piece of waxed paper and roll with your hands into a log about 2 inches thick. Cut the logs into 1/3 inch thick slices. Repeat with remaining dough.

Press both sides of each slice into the sugar. Place on prepared baking sheet, spacing cookies 2 inches apart. Bake about 10 minutes, until the tops look crackly and the bottoms are lightly browned. Cool on baking sheet one minute before removing to a wire rack to cool completely.


These cookies are soft when warm, and crispy when cool - simply perfect!

1 comment:

Sophie said...

MMMMMMMM,..tasty looking cookies!