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
- Preheat oven to 160C. Line two trays with baking paper.
- In a bowl, combine the coconut oil, apple sauce, salt, molasses and vanilla extract.
- In another bowl, whisk together the caster sugar, flax meal flour, spices, baking soda, baking powder and xanthan gum.
- Add the wet ingredients to the dry ingredients, and stir to combine – until a dough is formed.
- 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.
- Bake for 16 minutes, rotating the trays half way through.
- Stand on the trays for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight contained for up to 3 days.
What about you? Do you have a favourite cookie or biscuit?