Thursday, September 6, 2012

{Allergy Free} Ginger Cookies

These are soft and chewy ginger cookies that are very simple!  Curly enjoys making them with me and I usually eat about half the recipe all by myself after she's in bed....



Ginger Cookies
2 1/4 cups flour blend
1/2 teaspoon xanthan
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup Earth Balance soy free
1 cup sugar
1 1/2 teaspoon egg replacer whisked with 2 Tablespoons rice milk
1 Tablespoon orange juice
1/4 cup molasses
2 Tablespoons sugar

Whisk together flour through salt.
In a large bowl, cream together Earth Balance and sugar.  Add in the egg replacer, orange juice, and molasses.  Mix well.
Add in dry ingredients.
Place dough in fridge for at least 30 minutes.
Roll dough into small balls and roll in sugar.  Place on cookie sheet and flatten only slightly.
Bake at 350 for 9-10 minutes.  Allow cookies to cool for 5 minutes on baking sheet before removing to a cooling rack.

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