Ahhh…a new, refreshing, theme. I love how convenient WordPress makes it to change things around. For a while now I’ve been horribly bored with that very dark, very brown, theme I was using. At first I liked it because I thought it showcased the photographs well, but then I noticed reading the words in between all of the photos was hard on the eyes with that dark back ground. I’ve been waiting for a theme that I liked and ran across this one last night. I think it’s so much easier to read, certainly prettier…a refreshing change for spring and summer. Hope you like it too!
My husband went gluten-free a few months ago and has asked me several times to try to come up with a gluten-free gingersnap recipe. Gingersnaps are one of his favorites and one of my least favorites, which is probably why I kept forgetting that he wanted me to make him a gluten-free version. It’s hard for me to get excited about a gingersnap.
Although, that didn’t stop me from eating several of the them hot out of the oven. I was pleasantly surprised at how delicious they were both hot, and cooled.
Once cooled they are lightly crispy on the outside and nice and chewy on the inside. I should have been making homemade gingersnaps all along. Now I’m convinced I didn’t like them because the store-bought ones are much too crispy.
I converted and tweaked an old Better Homes & Gardens Cookbook recipe (1989). Used gluten-free flour of course, coconut oil instead of canola or vegetable shortening, added xanthan gum, and used fresh ginger root instead of powdered. Sprinkled them with raw sugar instead of rolling them in granulated sugar.
Easy, easy, easy. If you have just been relying on gluten-free and/or dairy-free recipes, don’t. Take a chance and start trying to convert “regular” recipes to fit your needs. I rarely have a failed conversion recipe, especially when it comes to cookies.
*makes about 48 two-inch cookies
~Preheat oven to 375 degrees~
2 Cups Mama’s All Purpose Almond Flour
1/4 Cup White Rice Flour (you could probably use brown)
1 Cup Dark Brown Sugar, packed
1/2 Cup + 2 Tablespoons Organic Coconut Oil, solid
1/4 Cup Molasses
1 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
2 teaspoons Freshly Grated Ginger Root
1 teaspoon Ground Cinnamon
3/4 teaspoon Ground Cloves
In a mixer combine about half the flour, the brown sugar, coconut oil, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat on medium to high-speed scraping down sides once or twice until thoroughly combined. Beat in remaining flour.
Shape dough into about 1 inch balls. Place on parchment covered baking sheets. With a fork, lightly squish down the balls. No need to criss cross, as the fork imprints bake out. Sprinkle with raw sugar.
Bake for 7 minutes (I use convection), remove to cooling racks and sprinkle with more raw sugar.