Saturday, May 7, 2011

Gingersnaps (GFCF)

We are experiencing food allergies at our house. Suspects are wheat/gluten, dairy, soy and coconut. And, oh yeah, I think eggs. I will be posting more allergen-free foods in the future. This is an adaptation of a Betty Crocker recipe.

1 cup sucanat
3/4 cup palm shortening
1/4 cup unsulphured molasses
1 large egg
2 1/4 cups Bob's Red Mill GFCF Baking Mix
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/4 tsp sea salt
cane sugar

Heat oven to 375 degrees.

Beat sucanat, shortening, molasses and egg in large bowl with electric mixer on medium speed, or mix with a spoon. Stir in remaining ingredients except cane sugar.

Lightly grease cookie sheet with shortening.

Shape dough by rounded teaspoonfuls into balls. Dip tops in cane sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.

Bake 10 minutes or just until set. Immediately remove from cookie sheet to wire rack.

Makes 3-4 dozen cookies.

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