16 Dec Ginger Cookies
Prep Time | 15 minutes |
Cook Time | 14 - 15 mintues |
Passive Time | 30 minutes chill time |
Servings |
cookies
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Ingredients
- 1/2 cup arrowroot starch
- 1/2 cup teff flour
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup ghee
- 1/3 cup sugar
- 2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp all spice
- 1/8 tsp ground cloves
- 1 Tbsp Bob's Red Mill Egg Replacer
- 2 Tbsp water
- 5 Tbsp sorghum syrup
Ingredients
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Instructions
- In a medium mixing bowl, combine the arrowroot starch, teff flour, sorghum flour, and millet flour. Stir until the ingredients are well blended together.
- Add the ghee. Using a fork, stir the ghee into the flour until the pieces of ghee are smaller than peas.
- In a small bowl, combine the sugar, ginger, baking soda, cinnamon, all spice, and cloves. Stir until the spices are well mixed.
- In a separate small bowl, combine the egg replacer and water. Stir until there are no lumps. Let sit for 1 minute.
- Meanwhile, stir the spice mixture into the flour mixture.
- Stir the sorghum syrup into the egg replacer. Then, add that mixture to the medium mixing bowl.
- Stir until a dough forms. This may take 1 – 2 minutes.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Line one large baking sheet with parchment paper.
- Using your hands, roll 1 Tbsp of dough into a ball and place it on the prepared baking sheet. Leave 1 inch in between cookies.
- Bake for 14 – 15 minutes. The cookies will still be soft.
- Transfer to a cooling rack to cool completely.
- Store in an air tight container.