I made these up today! I was attempting to veganise an awesome recipe that the lovely Finch had posted on her flickr account. The original can be found here (hers look delicious, but they aren’t vegan or gluten free!). I told her they looked amazing and I wanted to make a verision that was safe for me to eat… LO AND BEHOLD, THESE BABIES WERE BORN:
GINGER SPICE COOKIES
Mix together 2 cups gluten free flour, 1/4 cup raw sugar, 1 1/4 cup brown sugar, 2 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground ginger and 1/4 tsp ground black pepper
In a separate bowl, beat together 185g nuttlex and 1 1/2 tsp freshly grated ginger until fluffy.
Add the nuttlex/ginger mixture to the dry ingredients and stir together, adding 2/3 cup applesauce.
Mixture should be soft, beige in colour and DELICIOUS.
Refrigerate until cooled and firmed, about half an hour.
Preheat the oven to 180 degrees celsius and line two baking sheets with baking paper.
Spoon teaspoonfuls of mixture onto the baking trays and flatten slightly.
Bake for 5 to 10 minutes until lightly browned at the edges. Do NOT over bake, unless you want a hard cookie that’s more like an actual ginger snap. (I’m a fan of soft cookies with a slight crisp to the edges).
These are SO FREAKING DELICIOUS. Let them cool on the trays for about ten minutes before cooling completely on wire racks.