The ultimate gluten-free ginger cookies for the holiday season.
Ginger is one of those seasonal spices that make holiday foods and desserts sing. Though it is welcome any time of year, it is particularly warming and delicious once the snow starts to blow. What better way to enjoy this wonderful spice than in what I think is the best gluten-free ginger cookie recipe ever.
That's a pretty bold statement, I know. But with a triple ginger punch, these cookies are pretty bold too. Intended for people who absolutely love ginger in all its forms, these cookies might be a bit strong for those who don't adore this spice.
As mentioned, these cookies are gluten-free; however, if this isn't a concern for you, the cassava and tapioca flours can be swapped out for all-purpose flour. If you wish to try to make these cookies suitable for ovo-lacto vegetarians, try swapping the dark brown sugar with coconut sugar, or demerara sugar, plus add an extra tablespoon of molasses.
(Makes 16 servings)
1, 3/4 cups cassava flour (or 2, 1/4 cups all-purpose flour, and omit the tapioca flour)
1/2 cup tapioca flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup dark brown sugar, lightly packed
1/4 cup avocado oil
1/3 cup cooking molasses
1 extra-large egg, room temperature
1 cup crystallized ginger, finely chopped
ginger and monk fruit sweetener mix for rolling (or granulated sugar) (optional)
Preheat oven to 350°F / 180°C then prepare two sheet pans by lining them with parchment paper or silicone liner. Set aside.
Into a large mixing bowl, sift together the cassava flour, tapioca flour, baking soda, baking powder, spices, and salt.
Using a stand mixer fitted with a paddle attachment, add the brown sugar, avocado oil, and molasses. Beat these ingredients together on medium speed for 5 to 6 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and add the egg, beating for an additional 2 to 3 minutes, again stopping to scrape down the sides of the bowl when needed.
Begin to slowly add the dry ingredients to the mixer about 1/2 cup at a time until all is incorporated. Increase the speed to medium and let it beat the ingredients for 2 to 3 minutes before adding in the finely chopped, crystalized ginger. Beat for 1 minute more.
Using a large cookie scoop, or spoons, scoop out enough dough to roll into balls a little smaller than 2-inches in diameter. There should be enough dough for 16 cookies.
If using the optional coating of sweetener, in a small bowl combine about 1 teaspoon of ground ginger in 1/2 cup of monk fruit sweetener or granulated sugar. Mix well with a spoon or spatula.
Take each dough ball and flatten them out a bit with your fingers. Press both sides of the flattened cookie dough into the optional ginger and sweetener mixture (if using) then place them on the sheet pans a couple of inches apart.
Bake for 12 to 15 minutes until you see the tops crack and the edges begin to take on a deeper brown colour. Remove the cookies from the oven and let them cool on the sheet pans for a few minutes before carefully transferring them to a cooling rack. Allow the cookies to cool to room temperature before enjoying.
Nutritional Information Per Serving:
total calories = 192 | total fat = 3.86g | saturated fat = 0.62g | cholesterol = 12.19mg | sodium = 106.69mg | net carbohydrates = 38.05g | dietary fibre = 1.80g | sugars = 20.84g | protein = 1.23g