January 31, 2011 by Flora Dawn
A couple days ago I posted about how easy it is to replace eggs with flaxseed meal in baking. So, today I wanted to share a recipe where this really works!
We love gingersnaps and thankfully there are a few brands that make gluten free ones. However, they are pretty spendy and a bit too spicy for most kid’s tastes.
The recipe today is adapted from an Elizabeth Barbone recipe, which looks very similar to the copycat Nabisco Ginger Snap recipes out there, only gluten free. They they have lots of flavor, but not too much; my kids love them!
Although we like to eat the cookies, you could grind them up in your food processor for crumbs to make a nice gingersnap crust for cheesecakes or pies. This will work especially well the next day, when they dry out a little.
I make these egg free, which works beautifully. If you really want to use an egg, replace the flax/water slurry with one egg in this recipe. But truthfully, the flax works great and adds some extra fiber and Omega 3.
- 1 3/4 cups white rice flour
- 1/4 cup cornstarch
- 1/4 cup sweet rice flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 scant TB ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp xanthan gum
- 1 cup dark brown sugar
- 3/4 cup vegetable shortening (I use butter flavor)
- 1 TB flaxseed meal + 3 TB hot tap water, mixed and allowed to cool
- 1/4 cup unsulphered molasses
- Preheat oven to 350.
- In a bowl, mix together all dry ingredients. In the bowl of your stand mixer, cream brown sugar and shortening, about 30 seconds. Add flaxseed meal slurry and mix for 30 seconds. Add the dry ingredients and molasses and mix for about 1 more minute, or until a dough forms.
- Roll into balls and place on baking sheets. Flatten slightly with your hand or the bottom of a glass. Bake fro 10-12 minutes or until golden (if you want a softer cookie cook less, and for a cookie with “snap” make sure and cook more towards the 12 minutes). Remove cookies from oven and cool on a rack.