Zoe doesn’t remember ever eating things like wheat and dairy Mac-n-Cheese. She was only 2 years old when she went on the diet. But she does remember the time when we used to buy gluten-free packaged cookies. One of her favorites was ginger snaps.
During Christmas of 2010 we created gluten free ginger bread cookies, which are stellar, but chewy.
A couple weeks ago Zoe came to me and said she wanted to make crunchy ginger snap cookies. Love it.
Zoe and I took a crunchy cookie from my upcoming cookbook, and modified it. It was really fun working together, thinking about what to take out and what to add. I could see her wheels turning.
And you know, kids model the behavior of others around them. So Ashley and Ginger were looking at Zoe and me with fascination. They were eager for a “Turn!” adding ingredients to Zoe’s experiment.
The substitutions worked, and Zoe’s ginger snaps were a success. Hope you enjoy them too 🙂
Gluten Free Ginger Snaps with Raisins
1/2 cup organic palm shortening
2 cups (224 grams) almond flour
1/2 cup (80 grams) coconut sugar
1/2 cup raisins (optional)
1 teaspoon ground cinnamon
1 & 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking soda
- Preheat the oven to 350 degrees.
- Whisk the dry ingredients in a mixing bowl.
- Add the wet ingredients and mix with an electric mixer.
- Use a 3/4 oz (size 40) scoop with a lever. Pack the scoop and level it off. Then use the lever to place it on the paper. (Or use your hands to make small balls of dough.)
- Wet your hands and use your palm to flatten each ball to about 2 inches wide. (They don’t spread very much in the oven.)
- Bake for 15 to 20 minutes, then cool on wire racks.
Note: They can be chewy if they cook for less time or if there is moisture in the air.
Makes about 22 cookies.
UPDATE: Last night it rained here, and our cookies softened. They were still yummy, but not crunchy. So I put them in the freezer, and got them crunchy again 🙂
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