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 Basics or Metros house brand or Kinnikinnick)

Cream oil and sugar. Add slightly beaten egg. Add remaining ingredients and beat until smooth (it will be a stiff batter, if it’s not stiff just let chill in fridge until balls can be made).

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.

Spicy like gingerbread!