Gingersnaps (Gluten-free, Refined Sugar-free, Eggless)

Midday monsoon showers had me craving some strong ginger cookies and chai. These crispy-on-the-outside, chewy-on-the-inside and verrry gingery gingersnaps hit the spot. Gluten-free, refined-sugar-free, eggless and only mildly sweet… they are perfect with any hot beverage of your choice.

I used a mix of gluten-free flours that I had at home. If you prefer, you can replace them with a cup of all-purpose/whole wheat flour. Baking time may very, so keep a close eye on them post the 10 minute mark.

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Recipe

Gingersnaps

(Makes 10-12 cookies)

Ingredients

Wet Ingredients
50 gms unsalted butter
3 tbsp coconut/brown sugar 
2-3 level tsp freshly grated ginger (I like my cookies extra sharp, so I add 3 tsp, you can add less depending upon your preference)
2 tbsp honey/date syrup/maple syrup
1/2 tsp pure vanilla extract 

Dry Ingredients
1/2 cup blanched almond flour
1/4 cup oat flour (made by pulsing rolled oats in a blender)
3 tbsp chickpea/buckwheat flour
1 tbsp cornflour/cornstarch
1 tsp ground cinnamon  
1/4 tsp grated nutmeg 
1/4 tsp freshly ground black pepper 
2 tsp ground ginger powder
1/2 tsp baking powder 
1/2 tsp baking soda 
1 tbsp flaxseed powder 
Pinch of salt

Method

Combine all the wet ingredients in a microwave-safe bowl. Microwave on high for about a minute or until the butter melts. Stir well until the sugar dissolves. Set aside to cool a bit.

In another bowl, whisk together all the dry ingredients.

Fold the dry ingredients into the wet ingredients until well combined. Chill the cookie dough for 30 minutes.

Preheat your oven to 180°C and line a baking sheet with a Silpat/parchment paper.

Remove the cookie dough from the refrigerator. Take tablespoonfuls of the dough, roll into balls, then flatten slightly. Place the cookies 3” apart on the lined baking sheet (make sure to keep enough distance between the cookies because they will spread whilst baking).

Bake the cookies for 12-15 minutes or until golden brown around the edges. If you prefer crispier cookies (like I do), bake them for 18-20 minutes.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes (they will be very soft fresh out of the oven, but will firm up upon cooling). Use a metal spatula to gently lift each cookie and place it on a wire rack to cool completely.

These cookies are best the day they are made. Leftovers can be stored in an airtight container for 4-5 days.

Note: You can replace the gluten-free flours (almond, oat, chickpea and cornflour) with 1 cup of all-purpose/whole wheat flour.