The changing leaves and brisk wind has made me eager to begin baking again. I have long considered Halloween to the be the official start of the Holiday Baking Season. This year is no exception. I have started the process of converting all of our beloved holiday recipes to gluten free and vegan versions. I decided that I needed to work on the recipe for Molasses Ginger Cookies so that we could be snacking on these which I tried to figure out how to make Pecan Pie, but without pecans since I am allergic to them now. Yep, some of these conversions are going to be tricky. This recipe, however, is moist and gingery, with just the right bite of molasses. It conjures memories of raking leaves on a brisk day, picking up fallen pecans, and hurrying inside once my toes got too cold...only to find hot apple cider and cookies fresh from the oven.
1/2 (1 stick) of vegan butter (I used Earth Balance)
1/2 c. packed brown sugar
1/3 c. molasses
Egg replacer equivalent of 1 egg
1/3 c. teff flour
1/3 c. oat flour
1/3 c. brown rice flour
1 c. sweet rice flour
1/4 c. tapioca flour
2 tsp. baking soda
1 tsp. salt
1 tsp. xanthan gum
1 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
Extra granulated sugar for coating
- Preheat oven to 350 degrees. Grease cookie sheets.
- Beat vegan butter and brown in a large bowl with electric mixer at medium speed until creamy. Add molasses and egg replacer. Beat until well blended.
- In a separate bowl, combine the dry ingredients. Whisk to combine.
- Add flour mixture to vegan butter mixture. Beat until dough forms.
- Roll dough into generous one inch balls and press one side of dough ball into granulated sugar in shallow bowl. Then place dough ball on cookie sheet and flatten slightly.
- Bake approx. 10-14 minutes, or until set.rest on cookie sheet for about one minute after removing from oven, then move to wire rack to cool.
- Store in airtight container.