I found a recipe online for Giant Ginger Cookies from SimplyRecipes.com and knew I had to modify it to my tastes, allergies, and batch size preferences. The first batch was incredible! I can't wait to make them for my friends - this batch is going down pretty quickly between Brennan and I! Crispy on the outside and chewy on the inside, they are incredible - not to mention Gluten free, Dairy free, egg free, corn free, soy free and, um, oh yeah! vegan!! They'll make you melt.
Here it is:
Ginger Cookies
3/4 cups Extra Virgin Olive Oil
1 cup White Granulated Sugar
1 tbsp Ground Flax seed mixed with 3 tbsp hot water, whisked and left to thicken for 3 minutes
1/4 cup Unsulphured Molasses
2 1/4 Cups G.F. Flour Mix (see flour mix post)
2 tsp Ground Ginger
2 tsp (scant) Baking Soda
1 Rounded tsp Baking Powder
1/2 tsp Xanthan Gum
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
Dash of Salt
1/2 cup White Granulated Sugar for dusting
Preheat oven to 350C
In a large bowl mix olive oil and 1 cup of sugar, then add flax seed/water mixture and molasses and mix well.
Evenly sprinkle dry ingredients over top and then mix until combined.
Put 1/2 cup of white sugar in a bowl.
Form into balls about 1 1/2 inches in diameter and then roll in the sugar until well covered.
Place on an ungreased cookie sheet about 3 inches apart and bake for about 16 minutes, until puffy. Cool on the cookie sheet for about 5 minutes.
These make about 2 dozen nice, little mounded cookies good for any time of year.
Enjoy!
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