Gluten-free, vegan gingersnaps from Baking You Happy
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Total Time 23 minutesminutes
Servings 17
Author Cookie Madness
Ingredients
1¾cupsBob’s Red Mill gluten-free all-purpose baking flour
¾cup+ 6 tablespoons coconut sugardivided
¼cupflax meal
1½teaspoonsxanthan gum
1½teaspoonsginger
2½teaspoonscinnamondivided
½teaspoonbaking soda
½teaspooncream of tartar
½teaspoonsea salt
⅛teaspooncloves
½cupmelted coconut oil
½cupgluten-free molasses
1tablespoonvanilla extract
Instructions
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
STEP ONE In a medium bowl, sift together the Bob’s Red Mill gluten-free all-purpose baking flour, ¾ cup coconut sugar, flax meal, xanthan gum, ginger, 1 teaspoon cinnamon, baking soda, cream of tartar, sea salt, and cloves.
STEP TWO In a large bowl, mix together the melted coconut oil, gluten-free molasses, and vanilla extract. Add the flour mixture to the wet mixture and stir them until a grainy dough is formed.
STEP THREE In a separate small bowl, mix together the remaining 6 tablespoons of coconut sugar and the remaining 1½ teaspoons of cinnamon. Using an ice cream scoop or similar tool, shape the dough into round balls and roll them in the cinnamon/sugar mixture to coat fully. Place them on the cookie sheet 1 inch apart. Press down with a spoon to almost totally flatten each cookie.
STEP FOUR Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.