Gluten Free Vegan Ginger Snaps
A cookie that is sweet, with a hint of a smoky taste from the molasses, and the caramel/toffee taste brought in by the brown sugar.
Equipment
- Free-standing mixer
Ingredients
- 2 1/4 Cups Gluten Free Flour I used King Arthur Measure for Measure.
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Ginger
- 1/4 tsp Ground Clove
- 1 tsp Cinnamon
- 1 Egg Substitute Equal to 1 egg.
- 1/4 Cup Molasses
- 1/2 Cup Oil I used Avocado Oil, but any oil will work.
- 3/4 Cup Brown Sugar
Roll the cookies in sugar before baking.
- 1/4 Cup Raw Sugar or a Pure Cane Sugar
- 1/4 tsp Cinnamon
Instructions
- Mix the egg substitute in a small mixing bowl, following the package directions, and set aside to thicken.
- In a medium sized mixing bowl add the spices, flour, baking soda, then whisk together until everything is blended.
- With a free standing mixer, blend together the sugar, molasses, and oil.
- Continue blending and add the egg substitute.
- Next, slowly add the flour mixture to the mixer at low speed until all the flour is added and well combined.
- Form the dough into a ball, cover with plastic wrap, and place into the refrigerator for 1 hour.
- After 1 hour remove the dough from the refrigerator.
- Preheat the oven to 350° F.
- Prepare 2 baking sheets with parchment paper, set aside.
- In a small bowl, mix together the raw sugar with the cinnamon and set aside to roll the cookies in before baking.
- Scoop and roll in your hands about a 1 inch size ball of dough.
- Roll the ball of dough into the bowl of sugar and cinnamon.
- Place the cookies onto the parchment lined baking sheets leaving about 1/2 inch between cookies.
- Slightly press the each cookie with a glass to flat the ball.
- Slide the baking sheets into the oven for about 7 minutes, rotate the baking sheet and place back into the oven for another 7 minutes.
- Remove the cookies from the oven and leave them on the baking sheets to cool for a minute or two, then transfer cookies to a cooling rack.
- Once the cookies have cooled completely, store in air tight containers.
- Serve these Gluten Free Vegan Ginger Snaps as they are with the glistening sugar or lightly drizzle a sweet frosting over each cookie.