Soft Ginger Cookies – Gluten and Dairy free!
A long time ago, my grandma gave me a cookie recipe book when I was a little kid (before I was gluten and lactose intolerant). This book is called “Homemade Cookies” by Better Homes and Gardens 1989. Over the years, I have made some of the Christmas cookie recipes, but I have grown to love ginger spice. I found a soft ginger cookie recipe that sounded good, but needed my make-over.
This recipe called for raisins, but I think these would be great with some diced crystallized ginger pieces. So, if you’re not really into a stronger ginger flavor, you’ll probably want to stick with raisins. Either way, you’ll enjoy these tasty beauties for the Holidays.
Ingredients:
½ Cup Refined coconut oil (softened)
1 teaspoon Water
1 Cup White rice flour
½ Cup Brown rice flour
½ teaspoon Xanthan Gum
1 Large Egg
½ teaspoon Salt
½ teaspoon Baking Soda
¼ Cup Molasses
½ Cup Granulated sugar
1 teaspoon Ground ginger
½ teaspoon Ground cinnamon
¾ Cup Crystallized ginger (diced) or Raisins
Instructions
Preheat the oven to 350 Degrees F.
Cream the softened coconut oil with 1 tsp of water. Add the egg and beat. Add the sugar, molasses, ground ginger and ground cinnamon, mix.
In a separate bowl, combine the white rice flour, brown rice flour, xanthan gum, salt and baking soda. Blend together.
Slowly add the dry ingredients to the wet ingredients while mixing. Mix until combined, add diced crystallized ginger or raisins and mix.
Drop onto ungreased baking sheet (approx. 1 Tbs) about 1 ½ “ apart.
Bake for 10 to 13 minutes until set.
Cool on wire rack and enjoy!
Recipe adapted from Homemade Cookies from Better Homes and Gardens 1989 ISBN 0 696 01846-2