I love the flavors of fall! This ginger cookie works great from October until the end of the Christmas season, and will be making guest appearances on the dessert table for Halloween, Thanksgiving, and Christmas!
I adapted the recipe from the Barefoot Contessa, who I love. If you don’t have an allergy problem, following her recipe should be simple and easy. The ginger is powerful enough in this recipe that I don’t miss any of the substituted ingredients, making it a perfect recipe for a mixed gathering of people. It’s vegan, gluten free, nut free, and delish!
1/2 cup millet flour
1/2 cup tapioca starch
1 cup potato starch
1/4 cup teff flour
1/4 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon xanthum gum
1 1/2 teaspoons ground cinnamon
1 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1 cup dark brown sugar, lightly packed
1/4 cup grapeseed oil
1/3 cup unsulfured molasses, I used organic
1 Tablespoon flaxmeal soaked in 3 tablespoons warm water
1 package crystallized ginger, 3.5 oz, chopped fine in food processor
Splash of rice milk (optional)
Granulated sugar to roll cookies in at the end.
Line 2 baking sheets with parchment paper, Preheat oven to 350 degrees.
Mix together the dry ingredients in the bowl of an electric mixer. Add in the soaked flaxmeal, grapeseed oil, unsulfured molasses, and processed ginger. My mixture was a touch dry, so I added a splash of rice milk until it came together nicely. Next, roll teaspoon size balls of batter in granulated sugar, flatten balls slightly, and place on parchment paper lined cookie sheets.
Bake for 13 minutes. Cool slightly. These are delicious still warm!
Yields approximately 30 cookies.
My kids loved to eat the cookies and the batter. Have I mentioned how much I love vegan batter??