Gluten Free Vegan Gingersnap Molasses Cookies
  • 3 cups my gluten free flour basic white blend
  • 1½ cups sugar
  • ⅔ cup vegetable shortening
  • ¼ cup + 2 T molasses
  • ¼ cup + 2 T milk of choice or water
  • 2 tsp guar gum
  • 1 tsp baking soda
  • 1¾ tsp ground ginger
  • ¾ tsp cloves
  • ¾ tsp cinnamon
  • Sugar for coating
  1. Combine shortening, molasses, sugar, milk, and spices in bowl. Mix by hand or with a mixer until ingredients are well combined and sugar is dissolved.
  2. Add baking soda, guar gum and gradually add all of the flour while constantly mixing. Continue to stir/mix until all the flour is incorporated.
  3. Dough will be sticky. Use a cookie scoop to form balls. Roll in sugar and place on a parchment paper lined baking sheet. Slightly flatten. Leave 1-2 inches of space between, cookies will spread slightly.
  4. Bake at 350 degrees for 11-12 minutes. Look for the edges to turn golden brown. The center will appear wet and cracked. Allow to fully cool before moving or else the cookies will fall apart. (For an extra crisp outside with a soft center, turn the oven off and open door allowing the cookies to sit another 1-2 minutes )
Recipe by Petite Allergy Treats at