Who doesn’t love a stem-tastic ginger snap – especially when they are homemade! Slightly crispy on the outside, but soft and chewy on the inside. Plus, baking them will fill your kitchen with those winter warming fragrances…
Ingredients
300 g gluten-free all purpose flour
60 g caster sugar
60 g brown sugar
1 1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbsp ground ginger
1/8 tsp cloves
80 mL coconut oil, melted
1 Tbsp maple syrup
60 mL unsweetened almond drink
1/2 tsp vanilla extract
80 g molasses
Sugar Topping:
2 Tbsp demerara sugar
2 Tbsp crystallized ginger, finely chopped
Preparation
- Preheat the oven to 180°C/160°C fan/ gas mark 4, then line a baking tray with baking paper.
- In a large bowl, sift together the gluten-free flour, sugars, bicarbonate of soda, baking powder, salt, and spices.
- In a separate smaller bowl, mix the melted coconut oil, maple syrup, almond drink, vanilla and molasses.
- Combine the wet and dry ingredients and stir until well blended. It should form into a moist ball of dough. If not, add one teaspoon of water, one teaspoon at a time until a dough consistency is reached.
- Stir together (or pulse in food processor) the sugar topping ingredients and set aside.
- Form the dough into small balls and roll in the sugar topping. Place on the lined baking tray. Flatten slightly with your hand or the bottom of a drinking glass.
- Bake for 12 to 15 minutes.
- Remove cookies from the oven and cool slightly for five minutes then enjoy!
