Fresh ginger, spices, a touch of citrus and some roasted pecans make a perfect combination of cookie goodness, all gluten-free!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes chilling time |
| Servings |
dozen
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Ingredients
- 3/4 cup vegan butter I used Earth Balance.
- 3/4 cup organic sugar
- 1/4 cup brown sugar
- 2 flax "eggs" or equivalent egg replacer. To make flax "eggs" just stir together 2 Tablespoons of ground flax amd 6 Tablespoons of water and let sit for a few moments to gel.
- 1/4 cup molasses
- 1 teaspoon vanilla
- finely grated orange rind from one orange
- 2 1/2 cups gf all purpose flour
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1-2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped roasted pecans
Topping
- 1/2 cup organic white sugar
- 1 teaspoon cinnamon
Ingredients
Topping
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Instructions
- In a large mixing bowl, beat the butter and the sugars together until fluffy. Add the molasses, "eggs" , vanilla, and orange rind. Beat again.
- In a separate bowl, sift together all the dry ingredients, except for the pecans.
- Stir the dry ingredients into the wet and mix until combined. Stir in the pecans until evenly dispersed.
- The dough will seem quite wet and needs to be chilled to make it easier to work with. Cover and chill for at least 30 minutes.
- Heat oven to 350 degrees F. Line cookie sheets with parchment or silicone mats.
- Combine sugar and cinnamon in a wide bowl.
- Once chilled, roll dough into small, 1 inch balls. Roll each ball in sugar mixture and place on prepared cookie sheet, leaving room for the cookie to spread. Continue until all dough is used.
- Bake for about 8-10, until cookies have set. An extra minute or two will make a crunchier cookie. Be careful not to overbake.
- Remove cookies from baking sheet and allow to cool on a rack. Enjoy!
Recipe Notes
Treat yourself!
