Name: Ginger Thins
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: approx 60 1" cookies {1 cookie sheet's worth}
Cuisine: Dessert
Ingredients: ¼ cup non-dairy butter, at room temperature OR coconut oil, softened; ¼ cup maple syrup; 1 tsp pure vanilla extract; 1 cup + 2 tbsp gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: ½ cup brown rice flour, 6 tbsp tapioca starch, ¼ cup sweet rice flour, ¼ tsp guar gum}; 1 tsp ground ginger {add an extra ½ tsp for a stronger ginger flavor}; 1 tsp cinnamon {add an extra ½ tsp if you like your cookies more spiced}; ¼ tsp ground cardamom {optional}; ¼ tsp nutmeg; ⅛ tsp ground black pepper; ⅛ tsp cloves; dash of salt

Description

Sweet, crunchy gluten-free ginger cookies make the perfect afternoon snack, or treat to have with a cuppa. Refined sugar-free, no dairy.

Ingredients

¼ cup non-dairy butter, at room temperature OR coconut oil, softened
¼ cup maple syrup
1 tsp pure vanilla extract
1 cup + 2 tbsp gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: ½ cup brown rice flour, 6 tbsp tapioca starch, ¼ cup sweet rice flour, ¼ tsp guar gum}
1 tsp ground ginger {add an extra ½ tsp for a stronger ginger flavor}
1 tsp cinnamon {add an extra ½ tsp if you like your cookies more spiced}
¼ tsp ground cardamom {optional}
¼ tsp nutmeg
⅛ tsp ground black pepper
⅛ tsp cloves
dash of salt

Instructions

Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie small cutter handy.
Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener and vanilla extract and mix to combine. Add in all remaining ingredients and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
Roll out one of the dough balls between two sheets of parchment paper to ⅛” thickness {the thinner you roll them out, the crispier they’ll be; just don’t make them so thin you can’t transfer them ;) }. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
Bake in a pre-heated oven for approximately 6-8 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 5 minutes and enjoy!