Gluten-Free Gingersnap Cookies

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3/4 cup arrowroot
3/4 cup tapioca flour
1/2 cup garfava flour
1/4 cup sorghum flour
3/4 tsp. xantham gum
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
3 tsp. ground ginger
3/4 tsp. sea salt
3/4 cup crystallized ginger, chopped
1/2 cup vegan shortening (try Earth Balance brand)
1/4 cup vegan margarine (try Earth Balance brand)
1 cup light brown sugar
1/2 Tbsp. ground flaxseeds
1 Tbsp. water
1/4 cup molasses
1/2 cup sugar (try Florida Crystals brand)

• Whisk together the flours, xantham gum, spices, salt, and crystallized ginger. Set aside.
• Cream together the shortening, margarine, and brown sugar in a large bowl.
• In a separate bowl, mix the flaxseeds and water together and add the molasses. Pour into the creamed sugar mixture. Using a hand mixer, mix on low until combined.
• Add the flour mixture to the sugar-molasses mixture and continue to mix on low until well combined. Chill for 1 hour.
• Using wetted hands, roll the dough into walnut-sized balls. Roll in the sugar.
• Place 2 inches apart on a greased cookie sheet.
• Bake for 12 minutes in a 350°F oven.

Makes 4 dozen cookies

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind