There is nothing like soft, warm, gingerbread cookies. This is my favorite recipe. Not only is it gluten free, but I also provide Vegan options.
Ingredients
-3/4 cup of softened salted butter or for Vegan option replace with Vegan butter or coconut oil
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1 large egg or for Vegan use a flax egg (2 Tbsp of ground flax, 1/4 cup of hot water)
-1/4 cup of molasses
-1 Tbsp of vanilla extract
-1 Tbsp of coffee
-2 1/4 cup of King Arthur Gluten free baking flour
– 1 tsp of salt
-1 tsp of baking soda
-2 tsp of ground ginger or 2-3 drops of ginger oil
-1 tsp of cinnamon
– 1/8 tsp allspice (optional)
– dash of nutmeg (optional)
-extra sugar for rolling
Optional: candied ginger or chocolate chips
Directions:
Preheat oven to 350. Cream together butter, sugars, and molasses. Add egg and vanilla. In a separate bowl, whisk together remaining dry ingredients. Use a truffle scooper to form 2-3 inch balls. Roll in sugar and place 2 inches apart on silicone baking mat or baking stone. If using candied ginger, or chocolate chips, place one in the center and press down. Bake at 350 for 12-14 minutes. For thinner cookies, add in an extra T of butter to batter. For thicker, leave out.
