Ho, Ho, Ho.
During the month of December, children all over are whispering about Santa, wondering what presents he will bring. In my house, my children are whispering about cookies, and wondering what I will bake next.
Here is a recipe for your Holiday Baking Spree. Gingersnaps. or Molasses Cookies. Call them whatever you want, just make them. And eat them. Repeat.
Recipe from “Allergy-Free Desserts” – Elizabeth Gordon
6 tablespoon water
1 tablespoon ground flaxseed meal
2 1/4 cup All-Purpose Gluten Free Flour
2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup dark brown sugar
3/4 cup palm fruit oil shortening (Spectrum)
1/4 cup molasses
white sugar (to decorate)
Preheat over to 375
Combine water and flaxseed meal in a small bowl. Allow to thicken for 3-5 mins.
In a large bowl, whisk flour, baking soda, ginger, cinnamon, xanthan gum, cloves, and salt.
In the mixer, cream brown sugar and shortening until fluffy. Add in the molasses. Beat until fluffy. Add in the flaxseed mixture and beat until the batter is combined.
Pour the dry ingredients into the wet ingredients and mix until combined.
Drop the cookies onto a baking sheet using a cookie scoop or spoon. Sprinkle the tops with white sugar.
Bake for 8mins. Place cookies on a cooling rack.