Ginger-Molasses Cookies – Gluten-Free & Vegan

 

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.

 

GINGER-MOLASSES COOKIES

Makes 40 cookies

Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger

 

Ingredients

  • 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

 

Method

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!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s