Cookies with Katies

If you haven’t noticed I’m a little into the holiday season this year. This is the earliest we have EVER put up our tree. I just love Christmas and I’m embracing what brings me joy. The only problem…. Ginger cookies! I love ginger cookies almost as much as I love my little gingers. Gingerbread, ginger snap, ginger love.  If we’re being super honest I don’t actually care for sugar or shortbread cookies, AT ALL. I know!!! You’re like What? Katie?!! What about all those times you baked cut out cookies. I’m sorry, but that’s why I make them. Because I know I won’t eat them!! I know, I’m a genius! My cookie problem now is this fall I’ve been noticing that when I eat wheat I don’t feel super. So without further adieu meet Katie. Baker Katie! She has a fabulous blog. Katie’s Kitchen. She was so lovely and shared this recipe with me. Ginger cookies here I come!

Ginger Snaps – GF & Vegan

As I start experimenting with the idea of a vegan diet, I am happy to be having some success altering my gluten free recipes to make them vegan as well.  I came across a great cheat sheet to help beginner vegans bakers from PETA:

How handy is this?  With these helpful tips in mind, I recreated my ginger snap recipe for a vegan diet.

Ingredients:

• 3/4 cup melted coconut oil or vegan margarine (I love Melt Butter)

• 1 cup white sugar

• 1/2 cup molasses

• 1 tbsp ground flax seed mixed with 2 tbsp water (egg replacement)

• 1/2 cup sorghum flour

• 1/4 cup teff flour

• 1/2 cup potato starch

• 1/2 cup tapioca starch

• 1/2 cup white rice flour

• 1/4 cup sweet rice flour

• 1 1/2 tsp xantham gum

• 1 tsp baking soda

• 1 tbsp ground ginger

• 1 tsp cinnamon

• 1/2 tsp ground cloves

Directions:

1 In a small bowl, combine ground flax seed with water and place in fridge for approximately 10 minutes to set.

2 Mix flour, xantham gum, baking soda, cinnamon, ginger and cloves in a medium bowl.

3 In a mixing bowl, combine melted coconut oil with sugar, molasses and flax seed mixture.  Mix well.

4 Add dry ingredients to wet ingredients.

5 Chill dough for 30 minutes

6 Roll dough into small balls (about the size of a ping pong ball) and roll into white sugar.  Place cookies on a baking sheet lined with parchment paper.

7 Bake at 350 degrees for approximately 8 minutes until tops of cookies are cracked.

I hope you love these as much as I do. And please remember if you’re baking for someone with a true allergy, double dipping in flour/sugar/oat bags is a NOGO! Have an amazing week, let’s get baking!

With love Katie(s)

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