Our version made with gluten free flour similar to Starbuck’s chewy original non-gluten free big chewy moist Ginger Cookies with a bit of a zing.

This recipe is modified from an heirloom recipe in my friend Julie’s family for generations, in the great province of New Brunswick Ontario, Canada … close to our Newfie friends eh?

Both provinces being some of the friendliest people on the planet. (my bro-in law’s from Newfoundland)

Gluten Free Dairy Free Ginger Cookies

BE SURE TO CHECK ALL YOUR INGREDIENTS ARE GLUTEN AND DAIRY FREE ON THE LABEL 🙂
3/4 cup grape seed oil (or shortening)
1 cup organic cane sugar (wholesome sweeteners recommended)
1 egg
1/2 cup molasses (organic wholesome sweeteners)
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
2 1/2 cups gluten free flour (we prefer Food Basic or Metros house brand)

Cream butter and sugar. Add slightly beaten egg. Add remaining ingredients and beat until smooth (it will be a stiff batter).

Roll into 2 inch balls and roll those balls in cane sugar (or coarse bakers sugar)
Place on parchment lined cookie sheets 4 inches or so apart  (we flatten each cookie and add a sprinkle more sugar on top, other folks prefer to let them flatten themselves while cooking)

6 cookies per tray is what ours can handle – we use a hot stoneware sheet that stays in the oven and just hot-swap the pre-loaded parchment sheets off and on using a wooden cutting board as one would use a pizza peel (not recommended for novices).

Bake at 350 F for 8 – 10 minutes.

There’s a bit of a knack knowing when these are done, keep checking on them.

For dunking crunchy cookies, just leave them in the oven a little longer to your liking – approx 1 min or so longer – but they can burn easy so keep checking them.

Spicey like gingerbread!