Photo: Rachel McGinn
Yields 17 cookies
No holiday season is complete without a gingersnap cookie. I love it when we pull out the molasses in late fall, and roll up our sleeves to begin making this festive favorite. These cookies have such distinct flavor that they are like no other. And what makes them even better is that you’re also getting a healthy dose of B vitamins and iron, thanks to the quality molasses that we use at Sweet Freedom. If eating these cooking is equivalent to taking a multivitamin, I am going to live forever!
1¾ cups Bob’s Red Mill gluten-free all-purpose baking flour
¾ cup + 6 tablespoons coconut sugar, divided
¼ cup flax meal
1½ teaspoons xanthan gum
1½ teaspoons ginger
2½ teaspoons cinnamon, divided
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon sea salt
⅛ teaspoon cloves
½ cup melted coconut oil
½ cup gluten-free molasses
1 tablespoon vanilla extract
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
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.
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.
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.
Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.
Excerpted from Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery by Allison Lubert (Peter Pauper Press, 2014).
More holiday cookies to add to the mix: