Tuesday, December 17, 2013

Allergy Friendly Ginger Cookies

As promised here's another recipe for holiday treats. We all love these and Cody asks for them all the time!

The first time I made these, I had another one of my baking misadventures. I love using parchment paper. It makes baking so much easier. I use it to line baking sheets and to roll out dough, but this time I accidentally used wax paper instead of parchment paper on the baking sheet. Not good! I knew something was wrong when it smelled like the kitchen was on fire. I opened the oven and it was full of smoke. Luckily nothing was on fire, but it made for a smelly kitchen and most sad of all is that the cookies had to be tossed. The moral of the story is, don't confuse wax paper with parchment paper!


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Ginger cookies

2 cups oat flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons fresh, grated ginger
1/4 cup molasses
1/3 cup vegetable oil
1 teaspoon vanilla
1 tablespoon water

Preheat oven to 375 degrees.
In a large mixing bowl combine the flour, sugar, baking soda, baking powder, salt and cinnamon.
In another bowl mix the remaining ingredients.
Combine the wet and dry ingredients. 
Place the dough on a surface with parchment or wax paper and roll out using a rolling pin.
Use cookie cutters to cut into desired shapes.
Place on a prepared baking sheet.
Bake 8-10 min only. Don't overcook. These cookies will harden as they cool.
Let cool and decorate with the icing.

Here's the link to the recipe I use for "Best White Icing Ever".

To make drop cookies using maple syrup instead of sugar:
Increase flour to 2 1/2 cups
Replace sugar with maple syrup
Don't add water.
Combine ingredients and place spoonfuls of dough onto the baking sheet. 
Cook as directed above.

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