WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Sunday, July 21, 2013

Ginger Molasses Crinkle Cookies(gluten free, cinnamon free, corn free, dairy free)

crisp, crunchy, but still some chewiness to these on the inside- If you aren't as interested in ginger as we are, reduce the ginger to 1 tablespoon.


1 cup palm shortening(Spectrum)
1/2 cup coconut oil
2 cups white sugar, plus some for rolling
1/2 cup unsulfured blackstrap molasses(Plantation brand)
2 eggs
3 1/4 cup all purpose gluten free flour
1 3/4 teaspoons guar gum
4 teaspoons baking soda
2 teaspoons allspice
2 Tablespoons ginger(have been drying and grinding our own lately- super easy!)
1 teaspoon clove
1 teaspoon Mace

In medium bowl, cream shortening,coconut oil, sugar, molasses, and eggs.
In large bowl combine dry ingredients; stir into creamed mixture.

Preheat oven to 350 degrees F.

Scoop out dough, and shape into 1 1/2 inch balls.
Roll into granulated sugar.
Arrange at least 3 inches apart on a baking sheet. (They spread while baking.).
Bake for 10 to 12 minutes. ( Decrease Baking time for a chewy cookie; increasing baking time will make them crisper.).

This makes a TON. I bake half. The other half I roll in sugar and freeze on a cookie sheet till froze through. Then place in freezer bag. Thaw for about 1 hour and bake. That way you can have a few fresh cookies at a time.


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