Gingersnaps

One thing I have really been enjoying making lately is cookies.

Gluten free cookies to be precise.

Not necessarily the healthiest of treats, but delicious ‘grab and go’ ones nonetheless.

I picked up this book when we were in America last year, and turned to it when I found myself in a baking mood a little while ago.

Immediately I was drawn to a recipe for gingersnaps contained inside, and wasted no time in trying a batch of my own. With a few substitutions / changes along the way.

I must say, the end product was rather tasty – not to mention being gluten and dairy free.

Spicy, sweet and chewy.

A lovely little cookie all round.

Gingersnaps (adapted from the Babycakes cookbook)

• 3/4 cup coconut oil
• 1/3 cup applesauce
• 1/2 tsp salt
• 3 tbs molasses
• 1 tsp vanilla extract
• 1 1/4 cups caster sugar
• 2 cups GF plain flour
• 1/4 cup flax meal
• 2 tsp ground cinnamon
• 1 tbs ground ginger
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 tsps xanthan gum

1. Preheat oven to 160C. Line two trays with baking paper.
2. In a bowl, combine the coconut oil, apple sauce, salt, molasses and vanilla extract.
3. In another bowl, whisk together the caster sugar, flax meal flour, spices, baking soda, baking powder and xanthan gum.
4. Add the wet ingredients to the dry ingredients, and stir to combine – until a dough is formed.
5. Roll spoonfuls of the dough into balls, and place on the prepared trays about 1 inch apart (to allow for spreading). Press to flatten slightly.
6. Bake for 16 minutes, rotating the trays half way through.
7. Stand on the trays for 10 minutes, then transfer to a wire rack to cool completely.
8. Store in an airtight contained for up to 3 days.

What about you? Do you have a favourite cookie or biscuit?