Well now that's a mouthful. Gladys' Gluten Free Lemon Zinger Ginger Cookies and did I ever eat a mouthful. I love cookies. Really who doesn't? Who says "Oh No Thank You, I don't eat cookies?" and if you know that person unfriend them and run away from them immediately! I mean really you don't need that kind of negativity in your life.
About a year ago I was told that I wasn't allergic to gluten but that I shouldn't eat gluten because my body can't digest it. I was also told not to eat a multitude of other really yummy things which made me very sad. I love to cook and eat and eat and eat. Anyway I've spent the last year modifying and refining many of my favorite recipes to work for my diet. I thought I would share a recipe or two with you as I find success. I know there are some people who don't do sugar and honestly I normally don't, but I am allowed to use unrefined brown sugar, molasses and REAL maple syrup. I substitute these items not one to one but by testing the recipe until it works. Here is my Ginger Cookie recipe. .
About a year ago I was told that I wasn't allergic to gluten but that I shouldn't eat gluten because my body can't digest it. I was also told not to eat a multitude of other really yummy things which made me very sad. I love to cook and eat and eat and eat. Anyway I've spent the last year modifying and refining many of my favorite recipes to work for my diet. I thought I would share a recipe or two with you as I find success. I know there are some people who don't do sugar and honestly I normally don't, but I am allowed to use unrefined brown sugar, molasses and REAL maple syrup. I substitute these items not one to one but by testing the recipe until it works. Here is my Ginger Cookie recipe. .
Gladys’ Lemon Zinger Ginger Cookies
ingredients:
·
3/4 c. butter
·
1 c. brown sugar
·
1 large egg (1 flax egg)
·
1/4 c. molasses
·
2 c. Bob’s Red Mill All Purpose Flour
·
1 tsp. baking soda
·
1 tsp. ground cinnamon
·
1 tsp. ground ginger
·
1/2 tsp. cloves
·
1 tsp. lemon zest
·
1/2 tsp. salt
·
sugar, for rolling dough balls in
directions:
Beat
butter and sugar until creamy. Add egg and molasses and beat until well mixed.
Combine all the dry ingredients in one bowl and stir well. Add wet
ingredients until well combined. Chill dough for at least 2 hours or overnight,
as the dough is quite sticky.
Preheat
oven to 375°. Roll chilled dough into 1″ balls and then roll the balls in
sugar. Place sugared dough balls on parchment lined baking sheet and bake until
cracks form on top of the cookie, about 8 to 10 minutes. Be careful to not over
bake. Remove from the oven and let sit on the baking sheet for a few minutes before
moving to a cooling rack
Make it and let me know how it worked for you. As my favorite Chef would say Bon Apetite!
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