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Ingredients
- 1 1/2 cups + 4 Tbsp Compliments gluten free flour blend
- 2 Tbsp cornstarch
- 1 1/4 cups brown sugar
- 1/4 cup Crosbys molasses (this one is gluten free)
- 1 large egg
- 2 tsp baking soda
- 3/4 cup Earth Balance vegan “butter” softened
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup chopped candied ginger
- small bowl of white sugar to roll cookie dough balls in
Preparation
Step 1
1 1/2 cups + 4 Tbsp Compliments gluten free flour blend
In a stand mixer beat the vegan “butter’ with the brown sugar and molasses.
Scrap sides of bowl to ensure all is mixed well.
Add the egg and beat, again scraping the sides of bowl.
In a small bowl whisk the gluten free flour, baking soda, salt and the spices.
Add the dry ingredients to the wet and mix on medium speed until combined.
Place batter into a small bowl and put in refrigerator for an hour.
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Use a medium ice cream scoop to scoop out batter. Place dough in the bowl of white sugar and roll.
Place dough ball on cookie sheet allowing room for each cookie to spread.
Bake in oven for 13-15 minutes.
Remove and cool.