Gingersnap Cookies – Gluten Free, Dairy Free, Egg Free
Gingersnap Cookies – Gluten Free, Dairy Free, Egg Free
This recipe is adapted from a recipe I got from my Memere. Once my daughter was diagnosed with several food allergies I had to change some ingredients to make them safe for my family. These cookies rival the originals!
Ingredients
- 3/4 cup of shortening (diary free)
- 1 cup sugar
- ¼ cup molasses
- 3 tbs. water
- 1 tbs. flax meal
- 2 ¼ cups oat flour
- 3 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground clove
- 1 tsp. ground ginger
- ¼ tsp. xantham gum
Directions
- Combine water and flax meal in a small bowl and mixed together. Then allow the mixture to sit for a few minutes until it thickens like an egg white.
- Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
- Hand stir the remaining ingredients in a medium mixing bowl.
- Add dry ingredients to the creamed mixture and blend.
- Form 1 inch balls, roll balls in sugar, place 3 inches apart on a cookie sheet. Flatten each ball with fingers.
- Cooked in an oven preheated to 350°F for 6 minutes, be careful not to overcook. Let stand on a cookie sheet for a few minutes before removing.
That’s my plate of view, enjoy!
my plate of view 