October 7, 2010
Gluten Free Ginger Snaps
If you can't eat gluten and are looking for holiday cookies to make this recipe might make your list!
Complements: Enjoy Life's Cookies for Everyone!
3/4 cup butter
1/4 cup unsulfured molasses
1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup honey)
1/4 cup flax meal
1/4 teaspoon salt
1 1/2 cup brown rice flour (they use white rice flour)
1/2 cup rice bran (I used oat bran because that is what I had)
1/3 cup tapioca flour
5 teaspoons water (may be able to omit most or all of the water if you are using 1/2 cup honey)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Icing (I recommend cutting it in half, you can just drizzle the icing)
1 cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees. Cream together butter, molasses, brown sugar, flax meal, and salt. Mix in rice flour, bran, tapioca flour, 5 teaspoons water, baking soda, ginger, and cinnamon; form into ball. Dough will be dense. Pinch off pieces of dough, and roll into 1-inch balls. Place about 12 balls on greased baking sheet. Flatten balls with spatula. Bake about 12 minutes, until middles are firm. Let cookies cool 1 minute on baking sheet before removing to flat surface to cool completely. To make Icing: Mix sugar and lemon juice until mixture reaches spreadable consistency. Drizzle over or frost cooled cookies. Makes 2 dozen. Enjoy!
Note: They also use flax meal instead of an egg. If you don't have flax meal try using one egg instead, although I encourage you to keep flax meal on hand if you don't already. Flax meal is a great way to get essential fatty acids without any added cholesterol or saturated fat.