Soft and chewy ginger cookies that are gluten-free and vegan, are like little pillows of ginger joy! When holiday cookie baking is underway, you will want to have this recipe in your arsenal!
Let the cookie season commence! You are in for some great cookie recipes this month so prepare yourselves. This blog has been lacking in desserts for for too long and I’ve been trying to remedy that as much as possible. By the time we get to 2016, you’ll have plenty of healthy, gluten-free, and allergy-friendly desserts and baked goods to put your sweet-loving heart at ease for awhile. Even though I have other non-sweet recipes I’m dieing to share right now, I’m trying to listen to the requests for goodies!
I’m starting you off with a simple recipe, something to ease you in to the standouts I have planned. Now, ginger is far from my favorite spice, but for some reason, I’ve always had this thing about gingerbread or ginger baked goods. I hesitate to call these cookies gingerbread cookies since they are much more subtle (you can tell by the color) and they are definitely not in the gingersnap category as they are, well, soft and chewy! That’s the other thing. I much rather prefer soft cookies (and chewy), as noted here and here. I want my cookies to be pillows. Pillows that lead to sweet cookies dreams.
(Throw back to my cinnamon ornaments I made for the family last year!)
I’m all about crumbs, but soft crumbs. But for cookies, the whole thing should be soft and bonus points if it’s ultra chewy. I’ve discovered the hidden baking secret to perfect chewy gluten-free baked goods too. That is…arrowroot starch! You’ll notice that I use it in a lot of my baking and in all the cookie recipes to come. When you bake gluten-free and vegan and then you find some magic that guarantees successful results, you run with it! Arrowroot just gives baked goods such perfect chewy binding properties. With no gluten to be the sticky stretchy protein in your baked goods, arrowroot really makes the best easy sub!
So soft chewy ginger cookies had to happen this year. Bonus, since I’m calling them ginger cookies, you can make them any time of year and not feel “weird” if you’re one of those “seasonal” people. I’m not. I’ll have pumpkin pie and gingerbread in May if I want! These cookies are perfect in the morning with some coffee or at night with some tea. They’re healthy enough to eat a few at once, not too sweet, but just right. I’m a big fan of heating these types of cookies up a bit in the microwave too. It adds to the cookie pillow joy!
I used some lovely light amaranth flour and my main squeeze buckwheat flour in these cookies as well. Some lovely whole grains with ginger and some warming spices, plus a hint of molasses makes these the perfect ginger cookies for me. Even if you’re not too big of a ginger or gingerbread fan, these cookies are subtle enough in their taste that I think you may be stocking up on some ginger a bit more often 😉
Soft & Chewy Ginger Cookies
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all ingredients. Mix together completely.
- Line a baking sheet with a Silpat or parchment paper. The use a tablespoon to roughly measure out 18 cookie dough blobs and drop them on the sheet.
- Bake for 15-20 minutes until lightly golden brown. Allow to cool after removing.
Now if you haven’t started baking cookies yet (what are you waiting for!?), get those ovens heated up and those cookie sheets lined! ‘Tis the season for cookies and any type of cookie you make is a good cookie (even if it’s hard and crunchy)!
So tell me:
+ Got any cookie baking secrets?
+ Favorite type of cookie? I’m not sure actually. As long as it isn’t too sweet and it’s soft, I’ll take it!Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell