Zoe doesn’t remember ever eating things like wheat and dairy Mac-n-Cheese. She was only 2 years old when she went on the diet. But she does remember the time when we used to buy gluten-free packaged cookies. One of her favorites was ginger snaps.
During Christmas of 2010 we created gluten free ginger bread cookies, which are stellar, but chewy.
A couple weeks ago Zoe came to me and said she wanted to make crunchy ginger snap cookies. Love it.
Zoe and I took a crunchy cookie from my upcoming cookbook, and modified it. It was really fun working together, thinking about what to take out and what to add. I could see her wheels turning.
And you know, kids model the behavior of others around them. So Ashley and Ginger were looking at Zoe and me with fascination. They were eager for a “Turn!” adding ingredients to Zoe’s experiment.
The substitutions worked, and Zoe’s ginger snaps were a success. Hope you enjoy them too 🙂
Gluten Free Ginger Snaps with Raisins
Wet Ingredients:
1/2 cup organic palm shortening
1 egg
Dry Ingredients:
2 cups (224 grams) almond flour
1/2 cup (80 grams) coconut sugar
1/2 cup raisins (optional)
1 teaspoon ground cinnamon
1 & 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking soda
Directions:
- Preheat the oven to 350 degrees.
- Whisk the dry ingredients in a mixing bowl.
- Add the wet ingredients and mix with an electric mixer.
- Use a 3/4 oz (size 40) scoop with a lever. Pack the scoop and level it off. Then use the lever to place it on the paper. (Or use your hands to make small balls of dough.)
- Wet your hands and use your palm to flatten each ball to about 2 inches wide. (They don’t spread very much in the oven.)
- Bake for 15 to 20 minutes, then cool on wire racks.
Note: They can be chewy if they cook for less time or if there is moisture in the air.
Makes about 22 cookies.
UPDATE: Last night it rained here, and our cookies softened. They were still yummy, but not crunchy. So I put them in the freezer, and got them crunchy again 🙂
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Salixisme says
I think it is wonderful that your daughter loves to cook. I have 4 girls and only 2 of mine (the 15 yr old and the 11 yr old) like to cook. The other 2 (aged 13 and 9) just like to eat.
I have just done a blog post on a meal that my 15 yr old cooked yesterday… http://salixisme.wordpress.com/2013/07/19/stuffed-pork-chops-and-roasted-onions/
Wenchypoo says
I’m tellin’ ya–the Spunkettes need to create their own cookbook!
Unknown says
Do you think this would this work with flax eggs?
Mary says
Can you use a chia/flax egg instead of the egg?
Are these hard like gingersnaps or soft cookies?
Thanks, and “hats off to the little bakers.”
Kelly says
Mary, I think they would work with flax eggs, but I haven’t tried yet. They aren’t nearly as hard as the store-bought ginger snaps.
Judy Tailer says
These look amazing, miss gingersnaps, and would love to make them. Can you substitute the Palm Shortening with anything? Is Palm Oil the same?
bob says
That looks like a lovely, fun time you and the girls had.
I wonder if dehydrating the cookies would make them crunchier (after baking, or instead of)?
P.S. Love the cute fish on Ginger’s shirt =)
Nadine says
Can you use coconut oil? I have both the virgin and the expeller pressed that has no flavor.
Nadine says
Could you use coconut oil? If so, which one would you use? I have both the virgin and expeller pressed that has no flavor.
Nadine says
Could you use coconut oil? If so, which one? I have both the virgin that has the coconut flavor and expeller pressed that has no flavor.
Mary-Sue says
Can you use an egg-replacement powder for the egg in this recipe?
My daughter is both gluten and egg allergic which makes life interesting.
Thank you.
Kelly says
I’m sorry. I haven’t tried the recipe with an egg replacer.