Ginger Cookies- gluten absolutely free, soy free, vegan


  • 1 cup natural dim brown sugar
  • 3/4 cup organic coconut oil
  • one/4 cup organic molasses
  • three tablespoons chunky organic and natural applesauce
  • two three/four cups gluten no cost flour (I use Bobs Red Mill Gluten Free of charge All Intent Blend)
  • 1 teaspoon ground cinnamon
  • two teaspoon ground ginger
  • one teaspoon ground cloves
  • 1/two teaspoon pumpkin spice blend
  • 2 teaspoons baking soda
  • 1/four cup granulated cane sugar for rolling the dough in


  1. Preheat Oven Temperature to 350 levels F
  2. Get ready three 50 % sheet baking pans lined with parchment paper, set apart.
  3. In a little shallow bowl add cane sugar for rolling.
  4. In a tiny bowl, whisk to combine flour, spices, baking soda, set apart.
  5. In a stand mixer with a paddle attachment or a bowl using a hand mixer, merge dark brown sugar, coconut oil, molasses, and applesauce. Set on minimal pace at initially to steer clear of splatter then up to medium pace for 2 minutes, or right until totally integrated.
  6. Add the flour combination slowly and gradually, only a third of the combination at a time to guarantee good mix of elements.
  7. Lay out a piece of wax paper or parchment paper, about one foot large to put the rolled cookies prior to coating with sugar.
  8. Roll into 1 inch balls with mild strain, like a meatball.
  9. When all have been created into balls transfer to the bowl with sugar (as lots of as you can in shape at a time) then frivolously go over with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
  10. Location sugared cookie dough onto baking sheets.
  11. Press down carefully just to dent the prime a little bit.
  12. Bake for 9-11 minutes.
  13. Allow interesting on the baking sheets for 15 minutes just before transferring to a cooling rack to neat completely.
  14. Can be stored in the fridge for a 7 days, or frozen for a month in an airtight container.

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