{Gluten-Free, Vegan, Refined Sugar-Free}
Ginger thins are amongst my favorite cookies -- Swedish Pepparkakor, Shasha's Ginger Snaps {I miss those!}, or any other thin ginger-spiced bite size cookie has a special place in my heart this time of year {especially with a warm cup of coffee or tea in hand :) }. So this weekend I've been enjoying these bite-size vegan and gluten-free ginger thins and I thought you might like to make some too ;)
This recipe is really quick and simple and the cookies can be made from beginning to end within 20 - 30 mins, so it's easy to whip up a fresh batch any time. They are also a perfect gifting and sharing cookie by the way -- they look absolutely adorable in a cookie jar and hold their shape and flavor very well, and most importantly, they look so cute they're guaranteed to elicit some smiles! ;)
Ginger Thins
Sweet, crunchy gluten-free ginger cookies make the perfect afternoon snack, or treat to have with a cuppa. Refined sugar-free, no dairy.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: approx 60 1" cookies {1 cookie sheet's worth}
- Category: Cookies
- Method: Baked
- 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 tablespoon tapioca starch, ¼ cup sweet rice flour, ¼ teaspoon guar gum}
- 1 tsp ground ginger {add an extra ½ teaspoon for a stronger ginger flavor}
- 1 tsp cinnamon {add an extra ½ teaspoon 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!
Emma says
Very good recipe! It kind of tastes like card board, but that's normal for gluten free things! Very yummy!
Audrey says
Hi Emma. Thanks! Glad you enjoyed these :)
Raia says
Hey Audrey! Just stopping by to let you know I'm featuring these cookies at this weekend's Savoring Saturdays! Can't wait to see what deliciousness you share this weekend! ;)
Audrey says
Sweet! Thanks Raia :) I do have some new goodies up my sleeve to share this week too -- see you there!
Jillian Hudson says
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/
Audrey says
Thanks Jillian! I'll be sure to check it out.
Raia says
Ooh, I think I have all the ingredients for these (though I'll have to use regular ol' butter). I bet my kiddos are gonna love them... if I share. ;)
Thanks for sharing this at Savoring Saturdays, Audrey!
Audrey says
Haha. Sharing is caring, Raia ;) . Enjoy them -- real butter and all!
Debra @ Worth Cooking says
I have never heard of Ginger Thins before. These look great! And yes, adorable.
Audrey says
Thank you, Debra! Ginger thins are great -- I hope you get to try some out sometime. I'm sure you'll love them! There's a reason they're a classic in so many countries ;)
P.S. So sorry for the super delayed response here. I just discovered my site has been throwing a ton of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /
Elise @frugalfarmwife.com says
Your recipes always look so amazing, my kids would love these!
Thanks for Sharing at Waste Not Want not Wednesday. I've pinned your recipe to our board!
Audrey says
Thank you, Elise! I hope your kids get to try these out sometime :)
Sophie says
I also made them & used my different cook cutters! I have more than 150!
They were just stunning & fab even! x
Audrey says
Oh, wow -- 150? That's a lot! Then again, I've never heard anyone complain about having too many cookies yet ;) So glad to hear they turned out well for you! :)
sophie says
yess, but I meant, I have a collection of 150 not 150 cookies! X
Audrey says
Oh, I see -- that makes a lot more sense :)
150 cookie cutters is an impressive collection!
Gingi says
Oh my!! I may just need to make these too!! STOP MAKING YUMMY FOOD!! hehehe!! <3 - http://www.domesticgeekgirl.com
Audrey says
Thanks Gingi :) Enjoy them!
Thalia @ butter and brioche says
These are the cutest little ginger thin cookies ever.. I love how they are vegan and gluten free too!
Audrey says
Thanks, Thalia. I think I loved them for that reason more than anything else too -- too cute to resist :)