Ginger Cookies (Gluten Free, Soy Free, Vegan)

December 20, 2024

45

medium

20

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare Baking Sheets:
    • Line 3 half-sheet baking pans with parchment paper and set aside.
  3. Prepare Sugar for Rolling:
    • In a shallow bowl, add cane sugar for rolling the cookies later.
  4. Mix Dry Ingredients:
    • In a small bowl, whisk together the gluten-free flour, spices, and baking soda. Set aside.
  5. Make the Dough:
    • In a stand mixer (using the paddle attachment) or a large bowl with a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce.
    • Start mixing on low speed to avoid splatter, then increase to medium speed for about 2 minutes until fully incorporated.
  6. Add Dry Ingredients:
    • Gradually add the flour mixture in three parts, mixing after each addition to ensure everything is well-blended.
  7. Shape the Cookies:
    • Lay a piece of wax paper or parchment paper on a flat surface (about 1 foot wide) for rolling the cookies.
    • Roll the dough into 1-inch balls with light pressure, similar to forming a meatball.
  8. Coat with Sugar:
    • Transfer each dough ball into the sugar bowl, rolling to coat completely. Repeat until all dough balls are sugared.
  9. Prepare for Baking:
    • Place the sugared dough balls onto the prepared baking sheets.
    • Press down gently on each cookie to create a slight dent on top.
  10. Bake:
  • Bake in the preheated oven for 9-11 minutes, or until the edges are slightly firm.
  1. Cool:
  • Let the cookies cool on the baking sheets for 15 minutes before transferring them to a cooling rack to cool completely.
  1. Storage:
  • Store the cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.

 

Reviews

Ingredients:

Adjust Servings
1cup brown sugar dark, organic
0.75cup coconut oil organic
0.25cup molasses organic
3tablespoons chunky applesauce organic
2.75cups flour gluten free, red, (I use Bobs Mill All Purpose Blend)
1teaspoon ground cinnamon
2teaspoon ground ginger
1teaspoon ground cloves
0.5teaspoon pumpkin spice blend
2teaspoons baking soda

Directions

1.
Preheat Oven
Preheat your oven to 350°F (175°C).
Mark as complete
2.
Prepare Baking Sheets
Line 3 half-sheet baking pans with parchment paper and set aside.
Mark as complete
3.
Prepare Sugar for Rolling
In a shallow bowl, add cane sugar for rolling the cookies later.
Mark as complete
4.
Mix Dry Ingredients
In a small bowl, whisk together the gluten-free flour, spices, and baking soda. Set aside.
Mark as complete
5.
Make the Dough
1. In a stand mixer (using the paddle attachment) or a large bowl with a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. | 2. Start mixing on low speed to avoid splatter, then increase to medium speed for about 2 minutes until fully incorporated.
Mark as complete
6.
Add Dry Ingredients
Gradually add the flour mixture in three parts, mixing after each addition to ensure everything is well-blended.
Mark as complete
7.
Shape the Cookies
1. Lay a piece of wax paper or parchment paper on a flat surface (about 1 foot wide) for rolling the cookies. | 2. Roll the dough into 1-inch balls with light pressure, similar to forming a meatball.
Mark as complete
8.
Coat with Sugar
Transfer each dough ball into the sugar bowl, rolling to coat completely. Repeat until all dough balls are sugared.
Mark as complete
9.
Prepare for Baking
1. Place the sugared dough balls onto the prepared baking sheets. | 2. Press down gently on each cookie to create a slight dent on top.
Mark as complete
10.
Bake
Bake in the preheated oven for 9-11 minutes, or until the edges are slightly firm.
Mark as complete
11.
Cool
Let the cookies cool on the baking sheets for 15 minutes before transferring them to a cooling rack to cool completely.
Mark as complete
12.
Storage
Store the cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts