These cookies from Vegan Richa are a six out of five. Kate said they’re in her top 3 cookies of all time, and that says an awful lot.
https://www.veganricha.com/2014/12/gluten-free-ginger-molasses-cookies.html
I didn’t want to make them gluten free, and didn’t have all of the alt-flours so I posted the question on her site, and got a quick, informative reply: to substitute all of the flours in her gluten-free recipe, you can start with 1.5 cups of whole wheat pastry flour and add more as needed. Also she suggested not omitting the almond flour altogether, but adding 2 tbsp. I think I may have been a bit short in the end, but the results are sublime anyway.
So that’s about what I did. No rice flour or oat flour. I ground about 1/4c almonds as fine as the vitamix would get them, and used 1.5c (local!) WW pastry flour, plus a bit more after initial mixing of the dough – https://fourstarfarms.com/our-products/stone-ground-flour/
I also used raw cane sugar, and the molasses I happened to use was unsulfured, if that matters.
These cookies came out looking fabulous. A lot flatter than the recipe’s but I like that anyway. Still moist and chewy. You can see I did not really leave enough room for all of them on the tray.
Most of the way through making this I noticed it called for crystallized ginger. I had none. So:
~3″ of fresh ginger root, peeled and sliced thin, about 1/8″
1/3c granulated sugar(I used raw cane sugar)
1/3c water
Boil sugar and water, add ginger, simmer 30 minutes. Watch it towards the end, depending on your pan you may be getting close to a boil-over or candy temps.
Remove ginger, let it cool, roll it around in sugar and continue your cookie recipe. Enjoy the rest of the ginger as a fine treat while you bake.
I saved the syrup too, it looked like it’s pretty close to candy but still liquid right now. Will use for tea and such, I guess?
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