When I was growing up, I recall chilly fall or winter afternoons when we would make ourselves a cup of tea and sit around the table chatting, enjoying whatever baked good was in the house. I would dip my crisp gingersnap cookies into my large mug of Earl Grey tea, which could only be done once since the cookies soaked up the tea and quickly became soft. Risking a second dip might mean that the cookie would break off in the tea. The flavour combination of the hot tea with the gingersnap cookies was perfectly satisfying as the wind and cold blew outside the windows.
I have tried making a gluten-free version of these thin, crisp gingersnap cookies for quite some time. The first few versions just weren’t quite right. The dough ran or the spices weren’t properly balanced. Sometimes gluten-free baking is just a matter of finding the right combination of flours and starches, and after a few unsuccessful attempts, I’ve finally got it!
These cookies are not only gluten-free, but they are also dairy-free since they are made using oil instead of butter. They are light, crisp, and filled with the wonderful spicy flavour that I was looking for. They would work fantastic along side a Pumpkin Cream Cheese Dip, or you could crush them up to use them as the base for a cake (like my winning Pumpkin Cheesecake). But I prefer to enjoy them just as they are, with a nice hot cup of tea.
Yields 100 1-1/4″ cookies
- 1 cup granulated sugar
- 1/2 cup oil (I used canola oil)
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup molasses
- 1 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup brown rice flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 2 Tbsp cornstarch
- 1 tsp xanthan gum
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/3 cup granulated sugar (for rolling cookies in)
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, whisk together 1 cup granulated sugar, oil, vanilla, eggs, and molasses.
- In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, and spices.
- Mix the dry ingredients into the wet ingredients, and stir until fully combined.
- Roll 1 teaspoon of dough into a ball, and roll in the remaining sugar to coat. Place on prepared baking sheet, leaving 2-inches between cookies.
- Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.
This recipe was created in hopes of winning a trip from Manitoba Canola Growers to Food Bloggers of Canada Conference 2013, which is hosted by Food Bloggers of Canada. This type of opportunity hasn’t been available to Canadian food bloggers before, but I think it would be a great chance for me to grow and learn as a blogger. *Fingers crossed!*