This is an ode to my girl Heather who makes these yummy cookies for her boys (okay, it’s not an ode as I’m too tired to write poetry right now). Heather’s are for the gluten tolerant though. And my goodness, they are delish.
Naturally, I took her recipe and made it for the gluten intolerant (and for my vegan chicks too). Pete was happy and so was everyone else. They’re nice and spicy, so very appropriate for Fall. Have you tried the Starbucks Ginger Cookie? This cookie is very similar so next time you head to ‘Bucks (as Pete affectionately calls it) sneak one of these babies in with you.
Here’s the recipe:
1 ½ cups of Earth Balance Vegan Butter
2 cups of sucanat
2 tsp of egg replacer in 4 TBSP of hot water
½ cup of molasses
2 cups of Bob’s Red Mill All-Purpose Mix
2 ½ cups brown rice flour
4 tsp ginger powder
2 tsp baking soda
2 tsp cinnamon (you could add 1 tsp of cloves too)
¼ tsp salt
Preheat the oven to 350 degrees. Prepare your cookie sheet.
Combine the vegan butter and sucanat in a large bowl. I always mix the egg replacer and hot water in a small bowl first and then add it to the wet ingredients. Mix in molasses. I use a Kitchenaid Stand Mixer (lucky me!) and usually do most of my mixing at medium speed (unless Callum is baking with me, then he likes to turn it on at full speed,”Turn it on gently Callum.”).
In a separate bowl, mix all-purpose GF with brown rice flour. I like to mix my flours with a fork. Whisks are over-rated and I hate cleaning them. When I took my Calphalon class, the instructor told us she mixed flours with her fingers so she could catch lumps. While this is fun, I find it too messy. And who really wants a toddler mixing with his/her fingers? Add ginger, baking soda, cinnamon, and salt. Mix well. Add dry ingredients to wet ingredients and combine. When baking with GF flours I always check my dough/batter to make sure it’s like wheat dough/batter. Sometimes I need to add a little more flour since GF flours are so darn fine (as in “your hair is fine” not “damn, you’re looking fine”) . Roll dough into ½ inch balls (or bigger if you want a Starbucks monster cookie) and dab the tops with cane sugar. You might want to press each ball gently with your hand or a spoon so the cookies flatten out a little.
Bake at 350 degrees for 10 minutes.
This recipe makes a big batch of cookies. I froze half of the dough for future cravings. Now make yourself a latte and eat some yummy cookies. Ours were chewy on the inside and crispy on the outside. What more could you ask for?