Gluten-free + Vegan Gingersnap Cookies

I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)

Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.

So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.

Tall order, right?

 

Enter the gluten-free, vegan, egg-free (obviously), potato-free gingersnap cookie.

*does the fist pump dance*

… the answer to this years’ Christmas gifts.

Ha! It’s only November 14th and I just declared that I have Christmas gifts planned. And better yet? The stands are done, the cookies are in the freezer, this lady is rockin’

Gingersnap Cookies

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

These gingersnaps are full of flavor. They’re chewy, moist, and have a crackly top, as any gingersnap should. If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!

Yield: 12 cookies

Servings: 12

Ingredients

Cinnamon sugar

Dry

  • 1 cup brown rice flour
  • 2/3 cup blanched almond flour
  • 1/3 cup arrowroot powder
  • 1 tablespoon whole flax seed
  • 1 tablespoon freshly ground flax seed
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 teaspoon gluten-free baking soda
  • 1/4 teaspoon Himalayan rock salt

Wet

  • 3 tablespoon blackstrap molasses
  • 1.5 tablespoon water
  • 1/2 cup coconut sugar
  • 1/4 cup grapeseed oil
  • 2 tablespoon canned pumpkin – just pumpkin, not the pie filling

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
  3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
  4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
  5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
  6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
  7. Roll balls in cinnamon sugar and place on prepared sheet.
  8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Kevin likes his gingersnaps snappy, so I cooked a second batch for 20 minutes juuust for him.

calories: 212; fat 8g; carbs 31g; sugars 15g; protein 3g

Don’t let my organization fool you. The house is a disaster and I’ve just realized my left sock has gone missing.

You can’t win ‘em all my friends, you can’t win ‘em all.

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