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

1. 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.
2. Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
3. Hand stir the remaining ingredients in a medium mixing bowl.
4. Add dry ingredients to the creamed mixture and blend.
5. Form 1 inch balls, roll balls in sugar, place 3 inches apart on a cookie sheet. Flatten each ball with fingers.
6. 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!

Tagged: cookies, dairy free, egg free, free of 8 most common food allergens, Gluten Free, peanut free, soy free, tree nut free, wheat free