Gluten Free Gingersnap Cookies
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Serves: Makes 22 cookies.
 
Ingredients
Flax Egg
  • 3 tablespoons ground flaxseeds + 3 tablespoons water
Dry Ingredients
  • 1 and 3/4 cup gluten free flour mix (I used Bob's Red Mill Baking Mix)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • flax egg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil
  • 1/4 cup blackstrap molasses
  • 1/4 cup unpacked dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped crystallized ginger
Instructions
  1. Preheat oven to 350 degrees F.
  2. Whisk ground flaxseeds and water together in a medium bowl and set aside.
  3. Whisk all dry ingredients in a large bowl and set aside.
  4. Mix all wet ingredients (except chopped ginger) in a medium bowl until well combined.
  5. Add wet mixture to the dry mixture and mix until just combined.
  6. Add chopped crystallized ginger and fold to incorporate.
  7. Scoop 2 tablespoons of batter and roll into a ball. Place on a greased or lined baking sheet and bake for 10 minutes.
  8. Let cool for about 5-10 minutes before serving warm.
  9. Store in an airtight container for up to five days.
Nutrition Information
Serving size: 1 cookie Calories: 86 Fat: 4 g Carbohydrates: 13 g Sugar: 3 g Fiber: 1 g Protein: 1 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2016/01/29/gluten-free-gingersnap-cookies/