8/3/2023 0 Comments Sugar free ginger snap cookiesGrandma’s is a good brand if it’s available to you otherwise just use any molasses that says unsulphured somewhere on the label. Molasses: The molasses should be unsulphured molasses.Don’t scoop it and don’t pack it into the cup). Measure the flour correctly using the spoon and level method (spoon it into your measuring cup and then level off the top with a knife.More Vegan Cookie Recipesĭid you make this recipe? Be sure to leave a comment and rating below! They are also freezer friendly up to 3 months. Store them in an airtight container at room temperature or in the fridge for a week. We have not tested these particular cookies as gluten-free but this is my recommendation based on other cookie recipes that we have tested. Bob’s Red Mill Gluten Free All Purpose Baking Flour is a good brand that we have used many times before and recommend. If you’d like to try these cookies as gluten-free then I recommend using a gluten free all purpose flour blend that is meant to replace regular flour in baking. Just keep a close eye on them to make sure they don’t burn. We found 12 minutes to be perfect, but if you want them REALLY crunchy, you can bake them up to 15 minutes. This helps to ensure even baking which also makes them crunchier.īaking time. Once you roll the dough into balls, you then roll them in granulated sugar and then flatten them with a fork. ![]() It’s important that you only use as much as needed so that it forms into a cookie dough, and no more than that. However, you only need a small amount (2-3 Tbsp). The non-dairy milk is what makes it form into a cookie dough. Before you add the non-dairy milk (we used soy), your dough will be very crumbly. If you can’t get molasses at all, then you can substitute something like maple syrup, but you will lose that richness of flavor that you get from the molasses. Molasses: The molasses should be unsulphured molasses. We haven’t tested this with coconut oil but this is based on reader feedback in other cookie recipes. It’s possible that you could substitute it for coconut oil (solid form). Vegan Butter: Only a quarter cup of vegan butter is used in this recipe, but it’s the perfect amount for this recipe. Allow them to cool and firm up directly on the tray before moving them.
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