Cozy Gingerbread Cookie (GF, Vegan)

Screen Shot 2014-05-17 at 10.09.47 PMAlright, I know it’s practically summer, BUT there are still plenty of nights where all I want to do is curl up with a blanket and a good book. Now, the rain this past weekend has certainly put me in a cuddling mood. This cozy gingerbread cookie is crafted just for those nights!

My first experience with molasses and gluten free cooking didn’t go so well, in fact, I had a mild marshmallow explosion. (We’ll save a blooper reel for another post). However, I had great success modifying a recipe by The Gluten Free Vegan that met most of my allergy needs. With my changes to the margarine, tapioca, and cinnamon, I was able to maintain a gingerbread taste while adding a bit of a kick with some cloves.

This cookie is cozy due to both its warmth and homey taste. While the outside is crisp, the inside reveals a smooth texture. My mom says it doesn’t have a gluten free taste, and my sister’s friend gave this recipe two thumbs up.  So give this a try on your next stay-in movie night, and let me know what you think!

Until next time, happy cooking!

P.S.: For those of you joining me from Fiesta Friday, you might now that I’m working on the first challenge, and I promise it’s coming (by 5/25!).  I ran into a few challenges with my first yeast and herb experiments, so I decided to bring these cookies to the fiesta this week. I hope you enjoy!

Cozy Gingerbread Cookies*

Allergens: Celiac friendly. Contains soy.

Ingredients

Procedure

Sugar Coating!

Sugar Coating!

  1. Preheat the oven to 375.
  2. Combine the buttery stick, shortening, and brown sugar together in a mixer until creamy.
  3. Add in the molasses, applesauce, and ½ tsp. baking soda, and mix until consistent.
  4. In a separate bowl whisk 2 tsp. baking soda, flours, xanthan gum, salt, and spices.
  5. Gradually add the flour mixture to the wet ingredients, and mix until consistent dough.
  6. Roll tablespoon portions of dough into balls and coat in sugar.
  7. Cook for 8 minutes in the oven.
  8. After removing the cookies from the oven, leave them on the cookie sheet for 3-5 minutes to finish cooking. Remove from the cookie sheet and leave time to cool.
  9. Serve warm with a milk of your choice.

    IMG_9069

    Featuring Almond Milk

Tips and Tricks

  • Always use superfine rice flour, otherwise your recipe will be too grainy! (Or, any other form of rice flour that you know is particularly fine).
  • If you’re eating these later in the day or a few days later, simply place them in the microwave for 7-10 seconds for a fresh out of the oven feel.

*Adapted from The Gluten Free Vegan

25 Comments

  1. Susan Edelman May 18, 2014
    • Kaila511 May 18, 2014
      • Susan Edelman May 18, 2014
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      • Susan Edelman May 19, 2014
    • Kaila511 May 19, 2014
  2. Elaine @ foodbod May 18, 2014
    • Kaila511 May 18, 2014
  3. Stacey Bender May 18, 2014
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  4. Charisma May 18, 2014
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  5. chefjulianna May 18, 2014
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  6. Celiac and Polyglot May 18, 2014
    • Kaila511 May 18, 2014
  7. ruralroutelupiac May 19, 2014
    • Kaila511 May 19, 2014
  8. skd May 19, 2014
  9. Susan Edelman May 21, 2014
    • Kaila511 May 21, 2014

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