Gluten-free gingersnaps

Photo: Minimalist Baker

One bowl, gluten-free and vegan, sweetened with maple and molasses. Dana's are thin and snappy, cut with a round cutter. Bring these and the person who can't eat anything finally gets a tin.

From Dana Shultz at Minimalist Baker · @minimalistbaker

One bowl: maple, coconut sugar, coconut oil and molasses with ginger and cinnamon, mixed with oat, almond and arrowroot flour, chilled, rolled and cut.

You need

• 1/4 cup (60 ml) maple syrup
• 3 tbsp coconut sugar
• 3 tbsp melted coconut oil
• 2 tbsp molasses
• 1 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1 pinch ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup (90 g) oat flour (certified gluten-free)
• 1/2 cup (50 g) almond flour
• 1/4 cup (30 g) arrowroot starch, plus more for rolling

How to make it

1. Heat the oven to 350°F and line two sheets with parchment.
2. Whisk the maple syrup, coconut sugar, coconut oil, molasses, spices, baking soda and salt in a bowl.
3. Stir in the oat flour, almond flour and arrowroot until no dry bits remain. The dough will be soft.
4. Shape it into a disc and chill 30 minutes.
5. Roll it 1/4 inch thick on parchment dusted with arrowroot. Cut 2-inch rounds and move them with a dusted spatula. Re-roll the scraps.
6. Bake 9 to 12 minutes, until dry to the touch. Cool 5 to 10 minutes on the sheet; they crisp as they cool.

For a swap: Crisp and sturdy. Packs well.

Written in our own words from Dana Shultz's recipe, with their quantities. The original: Gluten-free gingersnaps, Minimalist Baker.

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