Ginger Cookie Recipe (Gluten-Free)

(Shutterstock*)

By Derek Henry, Holistic Health Coach for Healing the Body

Everyone loves a good soft, chewy ginger cookie. The challenge is making them taste good when you don’t eat gluten. This recipe has become a family favorite as even friends who eat “normal” would choose these over any gluten, re-fined sugar filled cookies.

Purpose

This gluten-free, soft, chewy ginger cookie recipe is the perfect alternative to the traditional gingersnap that’s usually filled with re-fined sugars and gluten filled flours.

Equipment Required

• Medium mixing bowl
• Large mixing bowl
• Cookie sheets

Ingredients

• 1 cup gluten-free oat flour
• 3/4 cup brown rice flour
• 1/4 cup tapioca flour
• 1/4 tsp xanthan gum
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp sea salt
• 1/2 cup unsalted organic butter, melted
• 1/3 cup molasses
• 2/3 cup + 1/3 cup coconut sugar
• 1 large egg
• 1 tsp vanilla extract

Directions

• In the medium mixing bowl, combine all the flours, spices, salt and making soda a set aside
• In the large mixing bowl, mix the melted butter, molasses, and 2/3 cup of the coconut sugar
• Whisk in the egg and vanilla
• Slowly add in the flour mixture (from the medium mixing bowl) and mix vigorously until very well combined
• Cover the dough and put in the refrigerator for at least 2 hours (preferably overnight)
• When you want to bake the cookies, preheat the over to 350ºF
• Line your cookie sheets with parchment paper
• Place 1/3 cup of the coconut sugar in a small bowl
• Roll the cookies into 1″ balls and roll in the sugar
• Place the sugar coated balls on cookie sheet (about 2″ apart). Press each cookie down slightly with fork or spoon
• Bake the cookies until they are puffed and cracked (about 7-10 minutes)
• Let cool slightly on cookie sheets before moving to a wire rack to completely cool

Consumption

•  Makes about 2 dozen cookies
• Freezing the cookie dough is a great idea to ensure you don’t eat the entire batch at once. Freeze individual cookies once they have been pressed down on a cookie sheet. Once they have froze solid, they can be transferred to a freezer safe container for later baking.

*Image of “cookies“ via Shutterstock