Gluten-free gingersnaps
Ingredients
Gingersnaps
- 1/2 cup ginger (candied)
- 1/2 cup molasses
- 1-1/2 tbsp ginger (fresh)
- 2 tsp ginger (dried)
- 1 cup granulated sugar (organic) maple sugar, firmly packed brown sugar (120 g)
- 3/4 cup Earth Balance margarine, butter (135 g)
- 1 eggs large, or egg replacer for one egg
- 3/4 cup brown rice flour (120 g)
- 3/4 cup oat flour (gluten-free) (100 g)
- 3/4 cup sweet sorghum flour (100 g)
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp sea salt kosher salt
Candied ginger
- 8 ounces ginger (fresh)
- 1/2 cup agave syrup
Notes
Per cookie:
plus 3 T. water for one egg, letting it sit 5 minutes before adding. You can use 2¼ C. Bob's Red Mill all-purpose flour
mix instead of the three flours, if you can have bean flour. This was my first time using maple sugar, which is organic maple syrup that's been dehydrated and functions like crystallized raw sugar. In small amounts, this works fine for me. But if I overdo it on these cookies, I start to get some sugar inflammation symptoms, so be thoughtful about your intake. If you don't have a lot of willpower (like some Recipe Renovators I know), make a half recipe. Thanks to David Lebovitz for the original recipe and instructions here for candied ginger.
- 76 calories
- 2 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 64 mg sodium (42 mg sodium with salt omitted)
- 80 mg potassium
- 13 g carbohydrate
- 1 g fiber
- 8 g sugars
- 1 g protein
- 2 Weight Watchers Points Plus
plus 3 T. water for one egg, letting it sit 5 minutes before adding. You can use 2¼ C. Bob's Red Mill all-purpose flour mix instead of the three flours, if you can have bean flour. This was my first time using maple sugar, which is organic maple syrup that's been dehydrated and functions like crystallized raw sugar. In small amounts, this works fine for me. But if I overdo it on these cookies, I start to get some sugar inflammation symptoms, so be thoughtful about your intake. If you don't have a lot of willpower (like some Recipe Renovators I know), make a half recipe. Thanks to David Lebovitz for the original recipe and instructions here for candied ginger.