Ginger Cookies

"These Ginger Cookies are Dairy Free and Gluten Free. Read the full post at: http://www.elanaspantry.com/desserts/ginger-cookies/"
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
photo by Elanas Pantry photo by Elanas Pantry
Ready In:
30mins
Ingredients:
8
Yields:
24 cookies
Serves:
10-12
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ingredients

  • 2 12 cups blanched almond flour
  • 12 teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 12 cup grapeseed oil
  • 14 cup yacon syrup
  • 12 cup agave nectar
  • 1 tablespoon lemon zest
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directions

  • In a large bowl, combine almond flour, salt, baking soda and ginger.
  • In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest.
  • Mix the wet ingredients into the dry.
  • Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet.
  • Bake at 350° for 7-10 minutes, until tops start to crack.
  • Cool and serve.

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Reviews

  1. 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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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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