Gingersnaps (vegan & gluten free)
I was still going through the process of an elimination diet at the time I made these cookies, so I had to cut out eggs and dairy, hense where the vegan comes in! I had an allergy test done and it came back saying sugar was normal, that is why I didn’t cut sugar out completely during my elimination diet. However, I try to avoid sugar because it doesn’t have any nutritional benefit and can lead to gut issues. I find cookies taste way better with white and brown sugar so sometimes I treat myself …especially when it’s Christmas!
Give them a try and let me know what you think! They are even chewier when you use butter and eggs, so if you don’t have sensitivities or aren’t vegan you can swap our the flax egg and crisco.
*I love eating these cookies frozen!
1 ½ cups crisco
1 cup granulated (white) sugar (you may want more for rolling)
1 cup packed brown sugar
½ cup molasses
4 ½ cups (528 grams) Pamela’s gluten free flour (I recommend weighing your flour for accuracy)
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
Preheat oven to 350f. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Roll the dough balls. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Optional - for extra sugar ;) you can roll the balls in sugar because it makes them look pretty! It doesn’t affect the taste much. I also tried rolling them in coconut sugar, but it doesn’t give the same look as white sugar.
Adapted from Gimme Some Oven