By Robin Reed
1/4 cup flax seed meal plus in 1/4 cup water (OR 2 eggs)
1/2 applesauce, or a mashed banana
3 tablespoons oil
1/4 cup molasses
1 cup sorghum flour
1 1/2 cups brown rice flour (more or less as needed to make a not-too-sticky dough)
1 cup sugar (can substitute honey or agave nectar and increase the flour a bit to manage the stickiness)
2-4 teaspoons powdered ginger root (more to really spice things up!)
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder (or a little less)
1/4 to 1/2 cup crystallized ginger, chopped into tiny pieces
Blend wet ingredients. Combine dry ingredients. Stir everything together, adding flour as needed to decrease stickiness.
Drop by heaping teaspoonfuls onto greased cookie sheets (or roll balls of dough in sugar and place on ungreased sheets).
Flatten a bit for even baking.
Bake at 350 F for 8-12 minutes, depending on the size of the cookie. Cookies are done when puffed but not overbaked.
Cool on a wire rack and enjoy!
Can also spread dough 1/2″ thick in greased pans and make ginger cookie bars.
Judy: These are fabulous cookies! Fresh out of the oven, they are heavenly. I give them a five out of five!
Deena: Mmmm, these are good! I like the chewiness, and they are just the right combination of spicy and sweet. I’ll be making these again!
Robin: I like these cookies fresh out of the oven with a cold glass of soy milk. They are my nephew’s favorite and the only thing my sister could keep down when suffering from morning sickness. The ginger helps to settle a queasy pregnant tummy!
Pat: deliciouly good for me!
Susan: Best ginger cookies ever! I’m a gluten eater, and I prefer these to standard ginger cookies!