Gluten-free ginger cookies on glass serving tray.

Gluten-free Ginger Cookies

Since my fresh ginger cake fail a few weeks ago I’ve wanted to try another ginger recipe. Ginger is supposed to have a number of health benefits, including reducing inflammation. It seems like a good snacking choice for anyone with autoimmune disease. These warm cookies are crispy on the outside and soft on the inside.

Fresh ginger root.

This recipe is from Nu Life Market. Their gluten-free All-Purpose Flour mix is about the same as Carol Fenster’s sorghum blend, but has xanthan gum added.

It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. Chill the dough for a few minutes or dust your hands with flour if the dough is too sticky to form into balls.

Ingredients

  • 2 1/4 cups Nu Life Market Gluten Free All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup white sugar + 1/4 cup for rolling
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup of molasses

Instructions

Preheat oven to 350°F. In a medium bowl whisk together Nu Life Market Gluten Free All-Purpose Flour, ginger, cinnamon, clove, salt, and baking soda; set aside. With a mixer, in a separate large bowl beat 1 cup of white sugar and butter until light and fluffy. Add the egg and beat well. Mix in water and molasses.

 

Butter, sugar and molasses mixed together in a white mixing bowl.

Butter, sugar, egg and molasses mixed together.

Slowly add the flour mixture, mixing until well combined.

Gluten-free ginger cookie dough mixed up in a white mixing bowl.

The cookie dough was a bit sticky, so I dusted my hands with a little flour before rolling into balls.

Form dough into one-inch round balls and roll in the remaining 1/4 cup of white sugar.  Place cookies on an ungreased baking sheet two inches apart.

Baking tray with fifteen balls of cookie dough.

Ginger cookie dough rolled into balls, ready to bake.

Bake for 8-12 minutes.  Remove from oven and allow to rest on cookie sheet for 2 minutes, once rested remove to a wire rack and allow to cool.

Baked gluten-free ginger cookies on baking tray.

The cookies were soft right out of the oven and got crispier on the outside as they cooled.

Cookies piled up on a glass serving tray.

This recipe makes about 36 medium-sized cookies.

Three ginger cookies on a dessert plate.

Milo graphic

Milo says….

I’m really glad dogs don’t have to HUNT for our own FOOD any more. I’ll have another DOG COOKIE, please!

 

4 thoughts on “Gluten-free Ginger Cookies

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