Gluten Free Gingersnaps - Nature's Choice
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Gluten Free Gingersnaps

2 July 2015

The smell of cinnamon and ginger baking at home in the kitchen is something quite divine and a these cookies are a nice treat to bake with the kids while they are on holiday. The recipe is dairy-free and uses coconut sugar and maple syrup as sweeteners.

Ingredients
  • 1 cup brown rice flour
  • ¾ cup Natures Choice GF cake flour
  • ¼ cup arrowroot starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • pinch of sea salt
  • ½ cup coconut oil
  • ½ cup coconut sugar
  • 1 egg
  • ¼ cup maple syrup
  • 1 Tbsp fresh grated ginger root
  • ⅓ cup chopped crystalised ginger
Method
  1. In a large bowl, sift together the flour, starch, baking powder, baking soda, cinnamon and sea salt.
  2. In a separate bowl, cream together the oil and sugar, and then mix in the egg, maple syrup, fresh ginger and crystallized ginger.
  3. Stir the wet ingredients into the dry until thoroughly mixed (you may need to use your hands) and then set in the fridge for one hour.
  4. Preheat oven to 340.
  5. Using 2 Tbsp of dough, roll out your cookies in your hands and press flat on a parchment lined cookie sheet. Repeat until all of the dough has been used up. You will need two cookie sheets or bake in two batches. If doing it in two batches, replace remaining batter in the fridge until you’re ready to bake.
  6. Bake for 15 minutes and then transfer to a cooling rack.

Enjoy with a cup of your favourite herbal infusion!

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