Our youngest daughter wanted to experiment with some of our favorite recipes to see if she could make them gluten free. She came across a Ginger Snap recipe and tailored it to fit her needs. They turned out AMAZINGLY good!Ingredients
1 Cup Sucanant (Brown Sugar Substitute)
3/4 Cup Honey Granules (White Sugar Substitute)
6 Tbs. Organic Vegetable Shortening
1/4 Cup Molasses
1 Egg
1/2 Pure Vanilla
2 1/2 Cups Casey's Gluten Free Flour Mix
2 Tsp. Baking Soda
2 Tsp. Ground Ginger
1 Tsp. Salt
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cloves
1/4 Cup Water
Directions
1. Preheat oven to 300 degrees farhenheit.
2. Cream together the sucanant, honey granules, shortening, molasses, egg, and vanilla.
3. In another bowl, combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are combined.
5. Measure 1 rounded teaspoon of dough at a time. Roll the dough into a sphere between the palms of your hands, then press the dough onto a lightly greased cookie sheet. Flatten to about 1/4 inch thick, and leave at least 1/2 inch between the cookies since they will spread out a bit when baking. Use flour or water on your fingers if the dough sticks.
6. Bake cookies for 12 to 14 minutes or until edges begin to turn light brown. Cookies should be soft when cool.
