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Blackstrap gingersnaps Recipe

   
 

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     Blackstrap gingersnaps

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   2 doz

Ingredients
3/4 cup sugar
1/2 cup blackstrap molasses
1/2 cup canola oil
3 Tbls nondairy milk
1/2 teas pure vanilla extract
1 3/4 cups gluten free flour
3 rounded teas ground ginger
1/2 teas ground nutmeg
1/2 teas baking soda
 
1/2 teas salt

Instructions
Preheat oven to 350. Lightly grease two baking sheets or line with parchment paper.
In a large bowl, beat together sugar, molasses, oil, nondairy milk and vanilla. In a separate bowl sift together flour, ginger, nutmeg, baking soda and salt. Fold the dry mixture into the wet to form a firm dough.
Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough balls about 3 inches apart on baking sheets and flatten slightly. Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling.


Originally Submitted
12/3/2013





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