Ginger Cookies- gluten free, soy free, vegan

Gluten Free
Dairy Free
Ginger Cookies- gluten free, soy free, vegan
45 min.
20
125kcal
100%sweetness
0.78%saltiness
0%sourness
0%bitterness
0%savoriness
59.55%fattiness
0%spiciness

Ingredients

  • cup t brown sugar dark organic
  • 0.8 cup coconut oil organic
  • 0.3 cup blackstrap molasses organic
  • tablespoons apple sauce organic
  • 2.8 cups flour gluten free red (I use Bobs Mill All Purpose Blend)
  • teaspoon ground cinnamon 
  • teaspoon ground ginger 
  • teaspoon ground cloves 
  • 0.5 teaspoon suya seasoning mix 
  • teaspoons baking soda 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • wire rack
  • baking pan
  • hand mixer
  • stand mixer
  • wax paper

Directions

  1. Preheat Oven Temperature to 350 degrees F
  2. Prepare 3 half sheet baking pans lined with parchment paper, set aside.
  3. In a small shallow bowl add cane sugar for rolling.
  4. In a small bowl, whisk to combine flour, spices, baking soda, set aside.
  5. In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated.
  6. Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients.
  7. Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar.
  8. Roll into 1 inch balls with light pressure, like a meatball.
  9. When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
  10. Place sugared cookie dough onto baking sheets.
  11. Press down gently just to dent the top a bit.
  12. Bake for 9-11 minutes.
  13. Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely.
  14. Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.

Nutrition Facts

Calories125kcal
Protein5.23%
Fat14.98%
Carbs79.79%

Properties

Glycemic Index
3.8
Glycemic Load
1.4
Inflammation Score
-1
Nutrition Score
1.7678260869565%

Flavonoids

Catechin
0.02mg
Epicatechin
0.12mg
Quercetin
0.05mg

Taste

Sweetness:
100%
Saltiness:
0.78%
Sourness:
0%
Bitterness:
0%
Savoriness:
0%
Fattiness:
59.55%
Spiciness:
0%

Nutrients percent of daily need

Calories:125.08kcal
6.25%
Fat:2.22g
3.41%
Saturated Fat:1.36g
8.51%
Carbohydrates:26.55g
8.85%
Net Carbohydrates:24.67g
8.97%
Sugar:14.61g
16.23%
Cholesterol:0mg
0%
Sodium:114.5mg
4.98%
Protein:1.74g
3.48%
Manganese:0.22mg
11.12%
Fiber:1.88g
7.5%
Iron:0.99mg
5.48%
Calcium:32.7mg
3.27%
Magnesium:12.33mg
3.08%
Potassium:83.44mg
2.38%
Vitamin B6:0.04mg
1.82%
Selenium:1.02µg
1.45%
Copper:0.03mg
1.44%
Source:Foodista