Gluten free ginger cookies
If you have approximately 30 minutes to spend in the kitchen, Gluten free ginger cookies might be an excellent gluten free and lacto ovo vegetarian recipe to try. One serving contains 96 calories, 2g of protein, and 2g of fat. This recipe serves 20. For 21 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 262 people were glad they tried this recipe. Head to the store and pick up ginger powder, olive oil, cinnamon, and a few other things to make it today. It works well as an inexpensive hor d'oeuvre. It is brought to you by Eat Good 4 Life. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Similar recipes include Ginger Cookies- gluten free, soy free, vegan, Ginger “Tollhouse” Cookies (Gluten-Free*), and Soft Gluten Free Ginger Cookies.
Servings: 20
Ingredients:
1 tsp aluminum free baking soda
1 1/2 cup + 2 tbsp brown rice flour
1/2 tsp cinnamon
2 organic eggs
1/3 cup crystalized ginger, chopped
2 tsp ginger powder
2 tsp clove powder
1/3 cup molasses
1/2 tsp nutmeg
2 tbsp olive oil
1/3 cup unrefined sugar
Equipment:
baking paper
baking sheet
mixing bowl
stand mixer
whisk
oven
spatula
wire rack
Cooking instruction summary:
Preheat oven to 350F. Lined two cookie sheets with unbleached parchment paper and set aside.In a large mixing bowl, with a wire whisk, you can also use a stand mixer, add the eggs, molasses, sugar, and oil and beat until combine.Add the flour, baking soda, crystalized ginger and spices and combine. I do this step with a rubber spatula.With a medium cookie scoop, scoop cookie batter onto the baking sheets about 2 inches apart. Bake for 18-20 minutes. Cool cookies on a wire rack and store in an air tight container.
Step by step:
1. Preheat oven to 350F. Lined two cookie sheets with unbleached parchment paper and set aside.In a large mixing bowl, with a wire whisk, you can also use a stand mixer, add the eggs, molasses, sugar, and oil and beat until combine.
2. Add the flour, baking soda, crystalized ginger and spices and combine. I do this step with a rubber spatula.With a medium cookie scoop, scoop cookie batter onto the baking sheets about 2 inches apart.
3. Bake for 18-20 minutes. Cool cookies on a wire rack and store in an air tight container.
Nutrition Information:
covered percent of daily need
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