A gluten free vegan ginger chocolate cookie that’s crispy and chewy and melt in your mouth delicious? Yes, it’s possible! Coda, Arleigh, Orin and I show you how!
This recipe is lightly adapted from the awesome Blog Eating Bird Food. Here’s the link and description: https://www.eatingbirdfood.com/vegan-gluten-free-gingersnap-cookies/
2 1/4 cup all-purpose gluten free flour (I used Bob’s Red Mill)
3/4 tsp. xantham gum
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
3 tsp. ground ginger
3/4 tsp. sea salt
1/2 cup – 3/4 cup crystallized ginger, chopped
1/2 cup vegan shortening (I used the Earth Balance brand)
1/4 cup vegan margarine (I used the Earth Balance brand)
1 cup sucanat or light brown sugar
1/2 Tbsp. ground chia seeds or flaxseeds
1 Tbsp. water
1/4 cup molasses
1/2 cup organic sugar (I used turbinado sugar)
Stump Kitchen additions: 1/4 cup Cocoa powder + 3/4 cup Vegan chocolate chips
Pre-heat oven to 350°F.
Whisk together the flour, xantham gum, spices, salt, and crystallized ginger. Set aside.
Cream together the shortening, margarine, and sucanat/brown sugar in a large bowl.
In a separate bowl, mix the flaxseeds/chia seeds and water together and add the molasses. Pour into the creamed sugar mixture. Using a hand mixer, mix on low until combined.
Add the flour mixture to the sugar-molasses mixture and continue to mix on low until well combined. Chill for 1 hour.
Roll the dough into walnut-sized balls. Roll in the sugar.
Place 2 inches apart on a greased cookie sheet.
Bake for 12 minutes.
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