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Gluten Free Vegan Ginger Cookies

Over the holidays I wanted to have some Christmas cookies to share, but didn't want to jeopardize my diet restrictions, so I found 3 recipes that I liked and then just altered them to fit my needs ~ and I am really happy with how they turned out! I made Lemon Cookies, Ginger Cookies and Chocolate Chip cookies and all three of them were vegan and gluten free with good ingredients! I found vegans and non-vegans alike really enjoyed them! I tried a few, but didn't over-indulge, sometimes you just need a little bit of a treat to feel satisfied!

I follow the Medical Medium protocol, so I avoid eggs, dairy, canola oil, any natural flavors (which is MSG), gluten, and anything that is overly processed. So I adjusted this recipe to fit my needs and they came out delicious!

I hope you enjoy them as much as I did!

Gluten Free Vegan Ginger Cookies


* 2 cups flour - I used 1 cup of almond flour and 1 cup of tapioca flour

* 1 teaspoon of aluminum free baking soda

* 1⁄4 teaspoon Himalayan salt or sea salt.

* 1 tablespoon of organic ground ginger powder

* 1⁄2 teaspoon of organic ground cinnamon

* 1⁄2 teaspoon of organic ground cloves

* 1⁄2 cup of organic refined coconut oil (I melted in the toaster oven prior to mixing in the recipe).

* 1⁄4 cup of organic unsweetened coconut milk (or almond milk)

* 1/3 cup of high quality maple syrup or coconut sugar

* Optional: 1 teaspoon of vanilla bean powder & a pinch of organic ground nutmeg


*Sift dry ingredient into a bowl and set aside.

*In a large bowl combine wet ingredients, and whisk or beat on medium until blended.

*Stir in the pre-sifted dry ingredients and mix until well combined.

*The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.

*The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.

*Make sure cookies are on parchment paper to avoid the metal contaminating the dough, and then bake about 10 minutes at 350 on a greased cookie sheet.

I put the cookies close together and they quadrupled in size, I am guessing it might have been the tapioca flour that made it rise so much! So I used a cap from one of my jars to cut the cookies out, as they were all cooked into one another! I love how they came out, it was a nice surprise, they are cakey and extra round thanks to my jar top! What a delicious cookie! They are delicate (they may easily break) so handle them with care!

YUM! They came out great!

Wishing you Health & Wellness Always!

Even though I pretty much changed almost everything in this recipe, I still need to credit the original recipe I was working off of!

All photos are mine (Kat).

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