Nothing says autumn to me quite like the rich, warm blend of cloves, cinnamon, nutmeg and ginger. Plus, I have a weakness for soft ginger cookies. 🙂 P.S. I adapted this recipe from several ginger cookie recipes from cookbooks and the internet. The gluten free ones I tried I wasn’t happy with, so naturally I had to tinker.
Makes 2 dozen cookies
1 cup brown rice flour
1/2 cup soy flour
1/2 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup vegan margarine
1 cup white sugar
1 egg equivalent (I use 1 tablespoon of ground flax seed and 3 tablespoons of water)
1 tablespoon water
1/4 cup molasses
1/4 cup white sugar
1) Preheat oven to 350F. Combine flours, xanthan gum, baking soda, ginger, cinnamon, cloves, nutmeg, salt and pepper in a bowl. Set aside.
2) Cream together margarine and 1 cup white sugar. Add egg equivalent, water and molasses. Continue to stire until well combined.
3) Slowly add dry mixture and mix for 2 more minutes after dough appears to be combined (this will help activate the xanthan gum to its full potential.
4) Spray a baking sheet with cooking spray. Roll dough into small balls and toss in the remaining 1/4 cup sugar until lightly coated. Place on baking sheet and press down slightly.
5) Cook for 10-12 minutes or until golden brown. Remove from oven and allow to stand for 5 minutes on the baking sheet before removing to a cooling rack.
As with so many gluten free recipies this one needs to be stored in an air tight container. The absence of the sticky gluten can cause things to dry out much quicker so if you want these to remain chewy and soft store in a tupperware rather than the cookie jar. Enjoy!