If you love ginger and treacle (molasses), then these are the cookies for you. Not only are they quick and easy to make, they are also vegan and gluten-free! They are soft gingerbread-like cookies that are packed full of flavor.
These cookies are freezer-friendly. Once cool, simple wrap each one in cling film (plastic wrap) and store in the freezer in a container. I simply pop them into J’s packed lunch in the morning, when it’s lunch time, it’s all ready to go!
This is another recipe from The Flying Apron book, yes the one that is has a few unfortunate errors. I again had to adapt the recipe considerably to make it work.
Makes 40 cookies
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
- 380g (4 ¼ c) brown rice flour
- 210 (1 ⅔ c) chickpea or gram (garbanzo) flour
- 1 tablespoon baking powder
- ½ t salt
- 1 ¼ T ground ginger
- ¾ t ground cinnamon
- ½ t ground cloves
- 1 T unsweetened cocoa powder
- 120 ml (½ c) oil
- 240 g (1 c) apple sauce
- 200 g cane (raw) sugar
- 330g (1 c) black treacle (molasses)
- 1 T freshly grated ginger
- 240 ml (1 c) rice or almond milk
- 225 g (1 ¼ c) finely chopped crystallized (candied) ginger
- extra sugar, for sprinkling
1. Preheat oven to 180°C (360°F). Line some baking trays (sheets) with baking parchment.
2. In a large bowl, beat together the rice flour, chickpea (garbanzo) flour, baking powder, salt, ginger, cinnamon, cloves and cocoa.
3. In measuring jug (pitcher), mix together oil, apple sauce, sugar, treacle (molasses), ginger, almond milk and crystallized (candied) ginger.
4. Pour the wet ingredients into the dry and mix well until smooth and well combined.
5. Using a cookie scoop, drop batter onto prepared baking trays (sheets), leaving adequate room for them to spread. Sprinkle with sugar.
6. Bake in preheated oven for 25-30 minutes or until edges are firm and centers are still a little soft (but not sticky). Let cool on trays (sheets) for a few minutes before transferring to a wire rack to cool fully. Enjoy!!