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Vegan Gingersnaps with Quinoa Flour

Vegan Gingersnaps with Quinoa Flour

Vegan Gingersnaps with Quinoa Flour is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 125 minutes
Cook time: 12 minutes
Total time: 147 minutes
Yield: 14 Servings
Tags: Vegan
Health Score: 1 %

Ingredients:

2 tablespoons

arrowroot starch
1/2 teaspoon

baking powder
1/2 teaspoon

baking soda
1/2 cup

brown rice flour
1/3 cup

coconut oil
3/4 cup

coconut sugar
1

flax egg
1/2 teaspoon

ground cinnamon

ground cloves
1/4 teaspoon

ground ginger
1/4 teaspoon

ground nutmeg
1 tablespoon

molasses
1/2 cup

quinoa flour
1/2 teaspoon

sea salt

Instructions:

  1. In a small mixing bowl, whisk together all dry ingredients and set aside.Beat together softened coconut oil and coconut sugar until creamy.

  2. Add flax egg and molasses and beat until smooth.

  3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Cover the bowl and chill the dough for 1 - 2 hours.With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper.

  4. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls.

  5. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms.

  6. Bake cookies for 11- 13 minutes until edges are brown and crispy.

  7. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely (resist the urge to dig right in...they need to cool in order to set)

Wine Pairing :

  • cream sherry
  • madeira
  • prosecco

Gingersnap Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.