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Gingersnap Cookies That Bite Back! (Vegan & Low-Gluten)

May 30, 2017 by Margaret 6 Comments

16Shares

Gingersnaps with BITE! (The fact that they’re also healthy is incidental.)

The DH was away for the weekend, and to distract myself from missing him I went on a baking frenzy. One of the things I made was this delicious gingersnap cookie recipe! These cookies have real zested ginger in them, and taste dee-lish! They’re also vegan, low-gluten, and free of refined sugars and flours!

What makes these yummy cookies so healthy? Spelt flour! Spelt flour is naturally low in gluten, so if you have gluten issues, this recipe is one for you! Spelt flour isn’t totally gluten-free though, though unfortunately it’s not for those with Celiac disease. Gluten intolerance, though? Bring it on! To avoid refined sugars, I used maple syrup in this recipe, but you could also sub in honey or even regular molasses. Just use less, since honey is such a strong sweetener.

Enough with the recipe discussion, bring on the cookies, you say? I couldn’t agree more! Let’s!

GINGERSNAP COOKIES WITH BITE!

Makes 3 dozen cookies

  • 2 1/2 c. spelt flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. black pepper
  • 1/8 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cardamom
  • 1/4 tsp. ground cloves
  • 3/4 c. maple syrup
  • 1/2 c. vegetable oil
  • 3 tbsp. blackstrap molasses (extra iron, yo’!)
  • 3 tbsp. ginger, zested

Mix all dry ingredients together. Add in wet ingredients and stir. Roll into small balls and place on a silicone baking sheet on a baking tray. Bake at 325 degrees for 12 minutes. Remove to a cooling rack, and let cool. Eat, and enjoy the gingery bite!

Time for tea!

Kitchen Hack: Peel your ginger root with a spoon (use the spoon as a knife — seriously, it works) then freeze it whole. When you need some fresh ginger, take your chunk of frozen ginger and rub it on a zester to get a very fine ginger zest! Great to use in stir-fries, as the ginger almost melts away! Also fabulous in that you never waste your ginger (ever find fresh ginger molding away in the fridge?) as you only grate the amount you need before returning the frozen ginger to the freezer.

These cookies freeze well, so you can make them in advance and just thaw them when you need them. I’ve packed away almost the entire batch into the freezer for future lunches (*cough*midnight snacks*cough*). I plan to enjoy them with a nice cup of tea! Oooh, or a nice cold glass of milk!

Next Post: Either the Apple Cinnamon Pancakes I keep promising, or…a cheesecake recipe that doesn’t use cream cheese! I still need to experiment a bit more with that recipe, so stay tuned!  

Linking Up at Meal Plan Monday! And at Full Plate Thursday! And at Meal Plan Monday – Cookie Edition! And at another Full Plate Thursday!

16Shares

Filed Under: Cookies

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Previous Post: « Piped Icing 101: Designer Cookies Using Edible Food Markers!
Next Post: Diet Cheesecake: Low-Fat, Healthy, & No-Bake (The Dream is Real, Folks!) »

Reader Interactions

Comments

  1. Jennifer

    June 3, 2017 at 8:00 pm

    Hey Margaret,

    Gingersnaps are my favorite cookie. My grandmother would put black pepper in hers but not cayenne!
    I like a lot of spice though so I’ll have to try your recipe.

    Happy Baking!

    Jennifer

    Reply
    • Margaret

      June 3, 2017 at 9:38 pm

      I’m so glad someone else puts in black pepper! My spice-adverse DH abhors anything with pepper…which makes these cookies perfect for when I want to keep some cookies around for a while! Tee hee!

      Reply
  2. Miz Helen

    June 6, 2017 at 3:41 pm

    I love Gingersnap Cookies, these look delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

    Reply
    • Margaret

      June 7, 2017 at 2:14 am

      Thanks, Miz Helen! See you Thursday!

      Reply

Trackbacks

  1. Diet Cheesecake: Low-Fat, Healthy, & No-Bake (The Dream is Real, Folks!) - Approaching Food says:
    June 4, 2017 at 2:52 am

    […] milk as a sweetener, but hey, one can’t have everything in life, right? I did use my gingersnap cookie recipe as the base for the cheesecake, which means the cheesecake is low-gluten as […]

    Reply
  2. Chocolate Caramel Ginger Cookies: The Perfect Cookie Mouthful - Approaching Food says:
    December 16, 2018 at 7:55 pm

    […] year I made Gingersnap Cookies, and used both powdered ginger and fresh ginger in the recipe — it had a delicious bite to […]

    Reply

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