Super Soft Ginger Cookies

GINGER!!! So good and good for you!

I hadn't baked anything in a while, so I was flipping through some cookbooks looking for something good to make. I adapted this recipe from Dreena Burton's Gingery Cookies (Let Them Eat Vegan).

Super Soft Ginger Cookies (Gluten Free):

(makes about 12 cookies)

1 cup Gluten Free oat flour

1/3 cup almond flour/meal

1/4 cup raw cane sugar (+ extra to coat cookies)

1/4 tsp salt

1 tsp pumpkin pie spice

1 tsp cinnamon 

1 tsp ginger

1/2 tsp baking soda

3/4 tsp baking powder

1 tbsp blackstrap molasses

1/4 cup maple syrup

1 tsp vanilla extract

1/2 cup unsweetened applesauce

optional: handful of chocolate chips

Preheat the oven to 350 degrees.

Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients and mix. At this point, mix in the chocolate chips, if using. 

Take spoonfuls of the batter and roll into a ball. Roll it in the sugar then place on parchment paper or silicone mat on a baking sheet. Flatten the cookie a bit with your hands. Repeat until all batter is used. Bake for about 11-12 minutes. Remove and let cool. Transfer to cooling rack.

These cookies are VERY soft! You can try baking them a bit longer to see if they will get crispier...or let them dry on the cooling rack longer. 

OPTION: try using less sugar...these were really sweet.

Next up......really easy avocado dressing for your salads!

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Eat smart,

T.