GFCF Recipes

GFCF Recipes


Ginger spice cookies

The neat thing about this recipe is you can make two different cookies using the same recipe. Confused? Don't be. It's simple. This really is a slight variation of a ginger snap cookie recipe. I've made it two ways -- one with more liquid and one with less. The difference is one version comes out like a crisp spice cookie and the other a soft, moist spice cookie. To my kids, it's two different cookies and allows for some variation.

1/2 cup gf flour -- either sorghum, chickpea, millet, etc.
1/2 cup tapioca flour
1/2 cup potato starch or 1/2 corn starch *see below
1/2 cup sugar
3 tsp egg replacer
1.5 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1 tbsp molasses (or cane syrup or agave syrup or honey)
1/2 cup oil
1/2 cup water

Mix dry ingredients. Add wet ingredients. Blend. Bake at 375 for 12 minutes. This recipe tends to make a crispier, crunchier cookie.

To make softer cookie, add 1/4 cup molasses rather than just 1 tbsp. Bake same.

*Note: I interchange the potato starch and the corn flour sometimes. The starch makes a lighter, chewier cookie. The flour makes a denser cookie with a different flavor.

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