The Perfect Allergy Friendly Christmas Cookie: Gingersnaps

I love to eat cookies, so I was pretty happy when I was able to use substitutions on a really good gingersnap recipe and create an even better one, one that I could enjoy.

  

These super easy cookies are a must for you to make if you have guests this Christmas Season with an allergy/intolerance to wheat, gluten, dairy or eggs.  I have gotten the approval from those that have allergies and even those that don't, so rest assured that your guests will enjoy them and be ever thankful that you made something they could enjoy with you.

Gingersnap cookies (Make 2 dozen large, or 3 dozen small cookies)
gluten, wheat, dairy, and egg free!                                                                                                                     

Preheat Oven to 350 degrees

1.  In large bowl, combine:
-  1 cup canola oil*
-  2 cups white sugar
- ½ cup molasses
-  Flax gel (6 tbsp hot water + 2 tbsp ground  flaxseed)*
-  1 tsp vanilla
 


2. In a separate bowl, mix together:
- 4 cups Gluten Free Flour blend* (I used bob’s all purpose GF Flour)
- 1 tsp xanthan/guar gum*
- 1.5 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp cloves

3. Mix dry ingredients into wet. 

 

4. Roll cookies in sugar and place on parchment lined cookie sheets. 

5. Bake for 10 minutes at 350, then let cool for five minutes before removing to a wire rack.  They make about 3 dozen and freeze really well.

 ***If you want to swap ingredients for 'regular' ones, follow the guide below:
- Canola oil- use margarine or butter

- Flax Gel- use 2 eggs

- GF Flour Blend- use white flour and omit the xanthan/guar gum 

Yum!