Ginger Cookies, Vegan and Gluten-Free

 I wasn't going to participate in this week's Sunday Funday, until... I decided to try this cookie that a friend told me about.  She told me they were delicious, and she was right.  

I've had vegan, gluten-free cookies in the past, and honestly, chewing cardboard would have been tastier.  

These cookies kinda blew my mind, but in a very good way.   I was actually looking for a gluten-free cookie I could make to take to a gathering since one of the guests is celiac, and well, these not only fit the bill, but they all got eaten as well.    

And not only did they taste amazing, but they also came together fast and baked quickly.     Chewy, sweet and delicious.  Not to mention easy. 

This is my offering for Sunday Funday.  Ginger Cookies, Gluten-free and Vegan.  Camilla of Culinary Cam is our hostess this week, and asked us What's on Your Holiday Cookie Platter?  

And I wasn't going to participate, but then I got an email from a friend telling me about this cookie and I had to try it.  I googled several version for a recipe,  but settled on this one, and then played a little with it.   I even doubled the recipe with zero issues.     I added some finely minced candied ginger to the basic recipe and added a touch more allspice.   The original recipe called for coconut fat, but I didn't have any on hand and didn't want to go and buy a large jar, just for a single use.  

Can I just say this cookie is going in my regular rotation of cookies I make, along with my all time fav, my Kitchen Sink Cookies.  

Let me whet your appetite a little.   This is the mixture in the bowl, well what remains after I'd scooped some of it out to bake.   I used my smallest cookie scoop to make equal sized cookies. 

After I'd dipped each ball into sugar and placed them on the pan.  I then pressed each ball down a little before baking them. 

I loved how crackly they looked as they came out of the oven.   '

 

I did sample a few.  They were chewy, dense and totally delicious. 

I'll be adding them to my Christmas Cookie plates this year as well.    Check out what my fellow Sunday Funday bloggers are baking this week.

• A Panoply of Pistachio Cookies by Culinary Cam
• Bakery-Style Holiday Sprinkle Cookies byKaren's Kitchen Stories
• Citrusy Ginger Shortbread Cookies by A Day in the Life on the Farm
• Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
• Eggless Piped Chocolate Cookie by Sneha's Recipe
• Fruitcake Cookies by Amy's Cooking Adventures
• Gingerbread Cookie Bars by Food Lust People Love
• Vegan Ginger Cookies by Sid's Sea Palm Cooking

  

Vegan Gluten-Free Ginger Cookie

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Fabulous, chewy ginger cookies. You'd never believe it was vegan.

Ingredients

Cookie

• 1 cup almond flour
• 3 tablespoons cornstarch
• 1 1/2 tablespoons brown sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/4 cup finely minced candied ginger dusted with one tablespoon cornstarch or gluten-free flour
• 4 Tablespoons Maple Syrup
• 1 1/2 tablespoons Molasses
• 1/3 cup raw sugar or cane sugar crystals for dipping the cookie balls into.

Instructions

1. Mix all the dry ingredients together, then add the wet ingredients to the dry and mix well.
2. When mincing/dicing the candied ginger, sprinkle it with a tablespoon of gluten-free flour or cornstarch to prevent it from sticking to the knife and itself.
3. After mixing the dough, form into small balls, using a small cookie scoop, then dip them into the raw sugar and coat them, place them onto a parchment paper, and press them down lightly.
4. Bake in a 330-degree oven for about 10-12 minutes. Take out and let cool before taking them off the parchment paper, they are very soft, but will firm up.
5. Enjoy with a cup of coffee.

Estimate only

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