Allergy Free Old Fashioned Gingersnaps
Gluten-Free, Allergy-Free Old-Fashioned Gingersnaps
(Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Vegan)
Makes 24 1.5-inch Cookies
It’s cookie season (my favorite)! And if your house is anything like my house, then you’re thinking about what you can bake up that’s safe for everyone, regardless of his or her dietary restrictions. This recipe harkens back to your grandmother’s cookies. These old-fashioned treats are richly flavored with molasses, spices, and bitter orange marmalade. In fact, they were inspired by my own Grandmother Catherene’s love of all things ginger.
- 1/4 cup dairy-free, soy-free vegetable shortening
- 1/4 cup granulated sugar, plus 2 tablespoons for rolling cookies
- 2 tablespoons light brown sugar
- 2 tablespoons molasses
- 2 tablespoons bitter orange marmalade
- 1/2 teaspoon pure vanilla extract
- 1 cup my Basic Gluten-Free Flour Mix (see recipe below), or Authentic Foods GF Classical Blend
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/8th teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and 1/4 cup granulated sugar, mixing on medium speed until smooth and fluffy, about 1 minute. Add the brown sugar, molasses, orange marmalade and vanilla extract. Mix thoroughly for about 2 minutes.
- In a separate bowl, whisk together the flour blend, xanthan gum, baking soda, cream of tartar, salt, ginger, cinnamon and nutmeg.
- Add flour mixture to shortening mixture and beat on low speed to combine, scraping down sides of bowl as necessary.
- Using your hands, roll teaspoon-size pieces of dough into balls.
- Pour the remaining 2 tablespoons sugar into a shallow bowl or plate. Roll the balls in the sugar and place on the parchment paper.
- Bake cookies in the center of the oven for 12 to 14 minutes, until puffed into perfect little domes and just starting to crack.
- Let cool about 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.
Each cookie contains 66 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 47mg sodium, 12g carbohydrate, 0g fiber, 0g protein.
Gluten-Free, Allergy-Friendly Old-Fashioned Gingersnaps © 2009 by Cybele Pascal
This recipe was first published in the December/January 2009 issue of Living Without magazine.
Cybele’s Basic Gluten-Free Flour MIx
MAKES 6 CUPS
4 cups superfine brown rice flour**
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour/starch
Measure out flour by spooning into a dry measuring cup, then leveling off with a straightedge. Combine all ingredients. Store in the refrigerator until ready to use.
**Tip: Superfine brown rice flour is available from Authentic Foods (authenticfoods.com). To make your own, process brown rice flour in a clean coffee grinder.
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These look great! Hubby will be so happy!
I am very excited to try these, but there is one problem ingredient in that recipe for my son: Orange Marmalade. Citrus fruits are not safe for him. Do you have any suggestions for substitutions? Many other fruits are ok, incl pineapple and mango, but I don’t know of any bitter pineapple or mango marmalade. 😉 If nothing comes to mind, I may just omit it and see what happens. Thanks!
Hope he likes them! They are also really low calorie, so can be snacked on without guilt!
How about a nice chunky peach jam instead?
That would probably work. Peaches haven’t been trialed yet (that starts next month) but I may be able to come up with something else. If I have success, whatever the substitution, I’ll let you know. Thanks!
[…] cookies that go well with this eggnog recipe, check out my Gluten-Free Hemp Seed Wedding Cookies, Gluten-Free Allergy-Friendly Old-Fashioned Gingersnaps, or Gluten-Free Allergy-Friendly Double Chocolate Thumbprint […]
[…] 2 cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix […]
Made these with the new Spectrum Organics butter flavored shortening…super yummy! Thanks for a great recipe!
I haven’t tried that. Is there soy in it? Or is it the palm shortening with butter flavor?
Hi Cybele, Just noticed that in the flour mix recipe here there are question marks instead of the fractions that there should be for the tapioca and potato starch. It might be an issue with the new site so I thought I’d mention it!
I just tried these today and they turned out like crispy candy rather than puffing up like little domes. Where did I go wrong?
What type of brown rice flour did you use in your flour mix? And what kind of shortening?
Bob’s Red Mill Whole Grain Stone Ground Brown Rice Flour.
Spectrum All Vegetable Shortening
There are more recent comments with this recipe on another website (living without)
There is something missing with this recipe. While the dough tasted spectacular, these melted in the oven into one pool. They did not maintain shape or puff up like the picture. Is there supposed to be egg in this recipe?
Posted by: JW | November 9, 2014 10:49 AM
What kind of gluten-free flour did you use? Did you use superfine brown rice flour in your flour mix? Also, what brand of shortening did you use? These cookies should not spread like that. When I bake them, they are domed when they come out of the oven and about 1 1/2-inches in diameter. Let me know about above and I can continue to troubleshoot with you.