I think there's two kind of people in the world...those that like ginger snaps and those that prefer a nice soft ginger cookie! I'm a softy kind of gal. My grandma was a ginger snapper. In fact, it was about the only cookie she would keep on hand in her cookie jar! I remember eating them as a kid because I was so desperate for something sweet at her place... ha ha. She was a pretty healthy lady and actually had an entire cupboard full of vitamins! We even coined her the vitamin grandma at one point. She lived to be a healthy 97 so she was doing something right! She was such a wonderful lady. I miss her this time of year!
One day I'll work on a ginger snap cookie in memory of her but until then you can join us on the softer side... ;)
Starchy flours such as tapioca starch or potato starch you really want to use sparingly in your baking. They turn into sugar quickly and contribute to weight gain so we usually use them sparingly at our home. I love this next recipe because I was able to make it without any of those flours! It just has one- brown rice flour. And they taste amazing! In fact, my sister-in-law said you can't even tell they're gluten free! What a compliment.
Soft Gluten-Free Ginger Cookies
I served mine with almond milk
(Gluten Free, Can be Dairy Free, Soy Free, Nut Free, Can be Corn Free)
Adapted by jalene from a recipe off Allrecipes.com
Makes 18 (1 & 1/2 inch) cookies
You can refrigerate the cookie dough overnight in an airtight container or you can bake it immediately. I found the brown rice softened a little more from refrigerating but they taste wonderful cooking right away as well.
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