Gingersnaps (vegan, gluten-free)
Last night I wanted to make some cookies. The snow was falling heavily, the fire was crackling loudly & in all honesty, I was exhausted. I had a full-day of holiday mini-sessions yesterday, for my photography business, & spending five hours out in the 25-degree weather definitely wore my 20-week pregnant body out...but I had a lot of fun & am so excited to get editing on these images. There are so many great ones! but back to the cookies. I decided on gingersnaps. I tried to make them once, but I think it may have been a couple years ago, regardless of how long it's been, it's definitely been too long. So I went to my trusted friend, google, & started reading the variety of vegan recipes (which I always search for, not because we're vegan, but because they're egg- & dairy-free) & then searched gluten-free recipes. I found a lot of complex recipes, okay not complex, but a lot of ingredients- I wanted simple. Then I found this recipe from Veggie Revolution, which was very simple. So I made a few alterations & these cookies turned out amazing. Seriously, we're eating them this morning, after forgetting to put them away last night, & they are crunchy on the outside & perfectly chewy on the inside...now I am going to try to modify these tasty treats into Snickerdoodles.
Gingersnaps (adapted from Vegan Gingersnaps on Veggie Revolution)
1/2 cup melted palm shortening
1/2 cup brown sugar
1/2 cup molasses
1 Tablespoon hot water
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon guar gum
2 teaspoons ginger
1 teaspoon cinnamon (or 2 teaspoons, if you like stronger flavor)
1 teaspoon baking soda
1/4 teaspoon sea salt
1/8 cup cane sugar, to roll cookies in
1. Preheat oven to 350 degrees.
2. In a small bowl, mix together palm shortening, brown sugar, molasses and hot water.
3. In a medium bowl, mix together rice flour, starches, ginger, cinnamon, baking soda and salt. Make sure they are well blended.
4. Slowly add wet ingredients to dry ingredients, mixing well until they form cookie batter. I like to hand mix, with a wooden spatula, then use my hands to ensure they're completely blended.
5. Roll dough into balls & roll each one in cane sugar. Place on greased cookie sheet or parchment paper & bake for about 10-minutes, until they look like the most-perfect gingersnaps you've ever tried. Remove from oven & place on a tray to cool.
6. Let them cool (if you can wait that long) & enjoy.