Sunday, April 29, 2012

Ginger Snap Yummies (cookies) - Allergy Friendly

3/4 c. bean or pumpkin puree (replaces butter, coconut butter, or shortening)
1 c. sugar
1 T. ground flax in 3 T. boiling water. Let set 5 minutes    (replaces 1 egg)
1/4 c. molasses
2 t. baking soda
2/3 c. white rice flour   (the rice and oat flours replace 2 c. all-purpose flour)
2/3 c. brown rice flour
3/4 c. oat flour
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground cloves
1 t. ground ginger

Cream beans or pumpkin with sugar. Add flax mixture and molasses. Beat well. Mix remaining dry ingredients together then mix with wet ingredients and beat well. Put in freezer for 5-15 minutes.  Shape into small (1 Tbsp.) balls and dip or roll balls in 1/3 c. sugar and put on parchment lined baking sheet. Use a fork to gently press ball until  it is 1/2" thick.
Bake at 375 for 10-12 minutes.  Transfer to cooling rack to cool.   Makes 42 cookies.

These cookies are soft, flavorful, & holy cow.... they're awesome!  I wanna go eat more!!!

  Who would've thunk that these cookies could taste so good and the texture rocks too! 
 See, God still gives us little miracles!  It's cookies that taste great and are allergy friendly!
Make some cookies and share some goodness with others!

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