Ginger Christmas Cookies
I love Christmas time. All the festive gatherings, carols, putting up the Christmas tree with its twinkling lights and the wonder of our Saviors birth. One of the traditions when I grew up also included a MASS baking (and eating) of mince pies and cookies! Since going on a clean eating diet this has made this task somewhat more difficult. Below is my adapted recipe for my husbands favorite Ginger Cookies. It's egg-free, gluten-free, dairy-free and non-artificial sugar-free.
2 ¼ cups gluten-free flour
1 cup coconut blossom sugar
¾ cup coconut oil
¼ cup molasses
1 egg worth of no egg powder
1 teaspoon of apricot jam
1 teaspoon baking soda
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
Coconut blossom Sugar, a sprinkle of ginger and cinnamon to coat
1) In large bowl, place one cup of flour.
2) Add brown sugar, oil, molasses, no egg mix, baking soda, ginger, cinnamon, nutmeg and cloves.
3) Mix well and add rest of flour (1 ¼ cup)
4) Shape mixture into balls (+- 20g) and roll each ball in sugar to coat.
5) Place balls 1 cm apart on a cookie sheet that is lined with wax paper or greased lightly.
6) Bake at 180 degrees Celsius for 12-15 minutes or until edges are set and tops cracked. Cool for 3 minutes before removing from pan.
7) Eat and enjoy!
Time saver Hints:
Use a ¼ cup when measuring your oil and molasses. Measure the oil first as it coats the cup and your molasses won't stick!
When coating make a mix of ginger, cinnamon sugar like you would for pancakes. Place mix into a container that can seal. Place 3+ ball at a time in container, close and shake! Balls come out perfectly covered.