Gastro Section: Vegan, GF Ginger Cookies
These cookies pair perfectly with snowy winter nights. Adapted from All Recipes, they require no more effort than their non-vegan, gluten filled predecessor other than some extra flattening before or after they’ve baked. Crunchy on the outside with a soft centre, these delicious cookies are best served next to a fire (real or televised) with a cup of hot tea and a good book.
· 2 ¼ cups of gluten free all-purpose flour
· 1 teaspoon baking soda
· 2 teaspoons ground ginger
· ½ teaspoon ground cloves
· ½ teaspoon ground cardamom
· ¼ teaspoon salt
· ¾ cup vegan butter or margarine at room temperature
· 1 cup unrefined sugar (I used cane sugar)
· 1 egg replacer egg + 1 extra tablespoon of water
· ¼ cup molasses
· 3 tablespoons of cane sugar
1 Preheat your oven to 350 degrees F.
2 Sift together the dry ingredients into a large bowl. Set aside.
3 In the bowl of a stand mixer, cream together the vegan margarine or butter with 1 cup of unrefined sugar until the mixture is light and fluffy. While the mixer is going mix together your egg replacer egg as directed by the instructions on the box. Add an extra tablespoon of water to the mixture. Add the egg replacer mixture followed by the molasses to the margarine and sugar until combined.
4 Shape the dough into walnut-sized balls and then roll gently in the remaining 3 tablespoons of sugar. Place the balls of dough 2 inches apart on a parchment lined baking sheet. You can either flatten the cookies now or flatten them with a spatula when they come out of the oven.
5 Bake for 10 minutes. Leave the cookies to cool for 5 minutes before transferring them to a rack to cool completely. Enjoy!