Magic Christmas Gingersnaps
Everyone has a favorite Christmas treat. For me, gingersnap cookies cannot be beat. Even my picky dog devours every crumb, a canine who, mind you, eats not with aplomb. Like a holiday hero armed with great power, my sister mailed a package filled with quinoa flour. Then I started the journey that would come to be a feast of ginger cookies that are gluten-free. Excited and dizzy I started to mix, like a real cookie addict in need of a fix. Out came these beauties, a real treasure trove, bursting with spices like ginger and clove. Christmas was saved and my dog yipped with glee, as he begged for yet another ginger spiced cookie. So if you're gluten-free there's no need to fret, these magical cookies are a sure-fire bet.
Magic Christmas Gingersnaps
3/4 cup vegan shortening sticks or melted coconut oil
1 cup plus 2 tablespoons date sugar, divided
1 egg, beaten
1 tablespoon filtered water
1/4 cup blackstrap molasses
2 cups quinoa flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1.5 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon sea salt
Preheat oven to 350. In a large bowl, mix vegan shortening and cup of date sugar until smooth. Stir in egg, water and molasses. Add quinoa flour, baking soda, cinnamon, ginger, cloves and salt and stir until fully incorporated. Shape dough into small balls and roll in the remaining 2 tablespoons of date sugar. Place cookies on an ungreased cookie sheet and bake for 8-12 minutes.