These cookies are dairy and gluten-free and have the zingy spice of ground and candied ginger.
1 cup quinoa flour
¾ cup brown rice flour
¾ cup coconut oil (softened)
½ cup organic brown sugar
½ cup organic cane sugar
1 tbsp ground flax
3 tbsp warm water
¼ cup organic, unfiltered molasses
1 tsp pure vanilla extract
2 tsp baking soda
1 tsp cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
½ cup roughly chopped store bought candied ginger or ¼ cup homemade candied ginger
- preheat oven to 350°F. Line baking sheets with parchment paper or Silpat mat.
- in a small bowl, add the flax to the warm water and let sit for 2-3 minutes until it thickens (this is your egg substitute).
- chop the candied ginger into small chunks.
- add the coconut oil, sugar and vanilla to a large bowl or bowl of your electric mixer.
- by hand or with the whisk attachment of your electric mixer, cream together for about 2-3 minutes until fluffy.
- add the molasses and flax mixture and blend until well mixed.
- in a separate bowl, sift the flours, spices and baking soda.
- add the candied ginger and mix to incorporate into the flour mixture.
- add the flour mixture to the butter mixture in small amounts, mixing between each, until all the flour mixture is added. Be careful not to over mix as the dough may become tough.
- using a tablespoon scoop out your dough and roll into balls, placing them on your cookie sheet, about 3 inches apart.
- let the dough chill in the refrigerator for about 1 hour. (When I’m pressed for time, I chill for 10 minutes and they still turn out well!)
- bake for 10 – 12 minutes.
Cool on a baking rack. Makes about 3 dozen cookies.