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Gingersnaps! {GFCF + Vegan} {Day 7} 12 Days of Holiday Cookies

Posted on December 11, 2011 by Glutenfreeda

Gluten Free, Dairy Free & Vegan Gingersnaps
Yields 3 dozen half-dollar sized cookies

1 cup sorghum flour
1 cup tapioca starch
1/2 cup almond flour
1 cup brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/4 tsp kosher salt
1 1/4 tsp xanthan gum
1 tsp baking soda
1/2 cup vegetable shortening (like Spectrum Organic)
1/4 cup (unsulphured) molasses
4 tablespoons coconut milk (or your favorite non-dairy milk)

Preheat oven to 350°F.

In a large mixing bowl, whisk together dry ingredients. Using a pastry cutter, cut in the shortening and molasses to form a crumbly, sandy mixture. Slowly add coconut milk, mixing well after each addition — you’re looking for a still kind of crumbly batter that, when pressed between your fingers, sticks together and feels like cookie dough. Be careful not to let it get too sticky!

Divide the dough in half, wrapping half in plastic wrap and placing in the refrigerator. Divide the remaining half of dough in half again and roll out on a Silpat or piece of parchment paper until 1/4-inch thick — placing a piece of plastic wrap on top of the dough helps a lot. Using cookie cutters, cut into fun shapes, leaving good space between each cut-out — you’ll be baking them as-is, so bear that in mind!

Using a butter knife, peel away the excess dough between the cookie shapes. Take the scraps and roll them up with the other dough to be reused. Bake cookies for 8-10 minutes or until golden brown around the edges and crisp.

Photos by 3liz4 and star5112.



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