GF Ginger Spice Cookies
A perfect treat anytime, these quick and easy, gingery cookies are full of fresh flavour and crunch!
| Servings | Prep Time |
| 2-3dozen | 15minutes |
| Cook Time | Passive Time |
| 10minutes | 30minutes chilling time |
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Ingredients
- 3/4cup vegan butterI used Earth Balance.
- 3/4cup organic sugar
- 1/4cup 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.
- 1/4cup molasses
- 1teaspoon vanilla
- finely grated orange rind from one orange
- 2 1/2cups gf all purpose flour
- 1/2teaspoon xanthan gum
- 2teaspoons baking powder
- 1-2teaspoons freshly grated ginger
- 1teaspoon cinnamon
- 1/2teaspoon allspice
- 1/4teaspoon cloves
- 1/2teaspoon baking soda
- 1/4teaspoon salt
- 3/4cup chopped roasted pecans
Topping
- 1/2cup organic white sugar
- 1teaspoon cinnamon
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!
