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I'm not sure how to review this... I did make a few changes, but the only one that might affect the texture of the cookie is that I used 1 1/2 C almound flour and 1 C gf flour mix (almound flour is expensive). I have done that with other recipes of Elena's succesfully. However, either the flour combo or the oil made these REALLY spread. They became a sheet of almost 1 cookie. I used honey and molasses for the agave and yacon and a cinnamon/ginger/clove combo for the spices. I had to bake them at least 15 minutes. Then I had to leave them on the pan for awhile before I could remove them without ripping. They cooled on the rack to a soft, but not crumbly, cookie. In spite of all this, my kids loved them! I might try again with butter or shortening instead of oil. I suspect that was the culprit.

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WI Cheesehead December 28, 2010
Ginger Cookies