Ginger Snappers

Name: Ginger Snappers
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tbsp. flaxseed meal; 2 tbsp. water; 1 cup packed light brown sugar; ¾ cup olive oil; ¼ cup molasses; 1 cup sorghum flour; ¼ cup superfine brown rice flour; ½ cup potato starch; ¼ cup tapioca flour; 1 tsp. xanthan gum; 2 tsp. baking soda; 1 tsp. salt; 1 tsp. cinnamon; 2 tsp. fresh grated ginger; ½ tsp. cloves; ⅓ cup turbinado sugar, for rolling

In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes. Preheat oven to 375°F.

Cook45 min
Total45 min
Serves10
LevelEasy

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 tbsp. flaxseed meal
2 tbsp. water
1 cup packed light brown sugar
¾ cup olive oil
¼ cup molasses
1 cup sorghum flour
¼ cup superfine brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 tsp. xanthan gum
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. fresh grated ginger
½ tsp. cloves
⅓ cup turbinado sugar, for rolling

Method

In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes. Preheat oven to 375°F.
In a large bowl, mix together the brown sugar, olive oil, molasses, and prepared flaxseed meal.
In a smaller bowl, whisk together the rest of the ingredients except for the turbinado sugar, and, once mixed, gradually incorporate into the sugar mixture until a stiff dough forms.
Roll into 1-inch balls and then coat with turbinado sugar. Flatten slightly using the bottom of a glass and bake for 13 minutes in preheated oven. Let cool completely before serving. Store in airtight container for up to 2 weeks.