Gluten-Free & Dairy-Free Ginger Cookies

Autumn is here, and it’s that time of year when we start stocking up on cinnamon by the pound, to make spice-filled treats at our inn, such as these soft ginger cookies! To keep it dairy-free we used the Spectrum organic shortening. If dairy isn’t a concern for you, feel free to use butter.

Gluten-Free & Dairy-Free Ginger Cookies

1/4 + 2 Tbl. Spectrum Organic Shortening
1/2 cup Raw Sugar
1 Egg
2 Tbl. Organic Molasses
1/2 Cup Brown Rice Flour
1/4 Cup + 2 Tbl. Sorghum Flour
1/4 Cup Potato Starch
2 Tbl. Tapioca Starch
1/2 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1 tsp. ground Ginger
3/4 tsp. ground Cinnamon
1/4 tsp. ground Cloves
Pinch of Salt

Preheat oven to 350 degrees. Mix shortening and sugar in a mixer until fluffy, and then mix in egg and molasses. Combine remaining dry ingredients, and then gradually add to the molasses mixture in the mixer bowl until well-combined. Roll dough into 1″ balls and place on a parchment paper-lined baking sheet. Bake for 10 minutes.

Serve alongside some fresh apple cider!

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