Gluten-Free Eggless Gingersnap cookies
Ginger flavored eggless gluten-free gingersnap cookies are the perfect welcome to cold winter mornings. This recipe uses Maple syrup found in most homes instead of the molasses that gives the delicate texture.
Ingredients
Dry Ingredients
- 1 cup Gluten-free flour
- 2 tbsp Sorghum flour (jowar)
- ¼ tsp Baking soda
- ¼ tsp Salt
Spices
- 1 tsp Ginger powder
- ½ inch Ginger
- ½ tsp Clove powder
- ¼ tsp Crushed black pepper
Wet Ingredients
- 1 tsp Organic Vanilla Extract
- 50 grams Butter
- 3 tbsp Vegetable oil
- ¼ cup Brown sugar
- ¼ cup Maple Syrup or unsulphured molasses
Instructions
Making the dough
- Take a large mixing bowl. Sieve together the dry ingredients and set aside.
- Grate the ginger and add it to the mix. Add all the spices and whisk together.
- In a separate bowl whisk together the softened butter and brown sugar for about 1-2 minutes. Add the vegetable oil, maple syrup and vanilla extract and mix thoroughly.
- Whisk together the wet ingredients in to the large bowl by adding in thirds making sure they are mixed well. Form the mix in to a soft dough. If the dough is a little dry, add 1-2 tbsp of warm milk to form the dough.
Resting the dough
- Cover the dough with a plastic wrap and refrigerate for about 15-20 minutes.
Bake the cookies
- Preheat the oven to
350 °F - Take out the dough and use a tablespoon to spread out dollops of the dough on to a baking tray lined with silicon sheet or parchment paper. Making sure they are about an inch and a half apart.
- Bake the cookies for about 12 minutes (until their crust is golden). Turn off the oven and leave the cookies in the oven for about 5 minutes.
- Take the cookies out on a cooling rack and let them cool for about 15 minutes. This is the most difficult step of the recipe :)
- It's time to enjoy your cookies with a hot cup of tea or coffee!
Notes
You can store these cookies in airtight jars and enjoy for up to a month.