A few weeks ago I wrote an article about sorghum syrup for The Jewish Week and mentioned that this sweetener (which was very popular before cheap, refined sugar came along) was gluten-free.
But then I gave a recipe for sorghum-sweetened gingersnaps and unfortunately the cookies were not gluten-free.
That was a mistake!
So here it is, a completely gluten-free recipe for gingersnaps. I like these even better than the original recipe. They are somewhat softer that regular gingersnaps.
Gluten-free Gingersnaps
3/4 cup vegetable shortening
1/4 cup coconut oil
1 cup sugar
1 egg
1/4 cup sorghum syrup
1 teaspoon vanilla extract
1 cup Bob’s Red Mill gluten-free flour
3/4 cup coconut flour
1/4 cup quinoa flour
1 tablespoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/8 teaspoon grated nutmeg
2 tablespoons sugar
Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Combine the shortening, coconut oil and sugar in the bowl of an electric mixer and beat at medium speed until well combined. Add the egg, sorghum syrup and vanilla extract and beat until well blended. Add the gluten-free flour, coconut flour and quinoa flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and beat until the dough is well blended, smooth and uniform in color. Scoop mounded tablespoons of the dough and place them on the prepared cookie sheet, leaving an inch space between each piece (you will have to repeat or use several cookie sheets). Sprinkle the dough lightly with sugar. Bake the cookies for about 12 minutes or until the cookies have spread and are flat and crispy, with lines on the surface.
Makes about 60