Summary

If you want to add more gluten free and dairy free recipes to your recipe box, Ginger Cookies- gluten free, soy free, vegan might be a recipe you should try. One serving contains 125 calories, 2g of protein, and 2g of fat. For 36 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 20. 5 people have made this recipe and would make it again. It is brought to you by Foodista. It works best as a hor d'oeuvre, and is done in about 45 minutes. Head to the store and pick up brown sugar, ground cloves, chunky applesauce, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so super. Users who liked this recipe also liked Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Vegan Scrambled Chickpea “Eggs” with Quick Hash (Egg-Free, Soy-Free + Gluten-Free).

Instructions

Preheat Oven Temperature to 350 degrees F Prepare 3 half sheet baking pans lined with parchment paper, set aside. In a small shallow bowl add cane sugar for rolling. In a small bowl, whisk to combine flour, spices, baking soda, set aside. In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated. Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients. Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar. Roll into 1 inch balls with light pressure, like a meatball. When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped. Place sugared cookie dough onto baking sheets. Press down gently just to dent the top a bit. Bake for 9-11 minutes. Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely. Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.

Ingredients

• 1 organic dark brown sugar
• 2 organic coconut oil
• 3 organic molasses
• 4 chunky organic applesauce
• 5 gluten free flour (I use Bobs Red Mill Gluten Free All Purpose Blend)
• 6 ground cinnamon
• 7 ground ginger
• 8 ground cloves
• 9 pumpkin spice blend
• 10 baking soda

Directions

• 1 Preheat Oven Temperature to 350 degrees F
• 2 Prepare 3 half sheet baking pans lined with parchment paper, set aside.
• 3 In a small shallow bowl add cane sugar for rolling.
• 4 In a small bowl, whisk to combine flour, spices, baking soda, set aside.
• 5 In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated.
• 6 Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients.
• 7 Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar.
• 8 Roll into 1 inch balls with light pressure, like a meatball.
• 9 When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
• 10 Place sugared cookie dough onto baking sheets.
• 11 Press down gently just to dent the top a bit.
• 12 Bake for 9-11 minutes.
• 13 Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely.
• 14 Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.