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Tuesday, November 26, 2013

Ginger Molasses Cookies - Egg-free, Dairy-free and Nut-Free

As an 'okay' baker, I have challenged myself this holiday season to expand my baking and cooking skills.  I was absolutely thrilled with the results of my first experiment.  These cookies are egg-free, dairy-free, nut-free and pretty tasty, if I must say so myself.  This IS based on the speed at which they disappeared.  

Ginger Molasses EF, DF, NF Cookies - Recipe from S.A.F.E.

The only problem was that I now how to hurry up and make some more for my kids' Thanksgiving celebrations!  To be sure I would have enough this time around, I made a double batch! 
Here are some useful tips I have learned along the way:
  1. Using a free standing mixer really makes a HUGE difference!  I finally put my simple, inexpensive one to use.  I have ONLY had it for YEARS.  So much easier to let the machine do the work, go figure! And, the creaminess of the sugar and margarine achieved is so much better than what one can do by hand.  I kept a small amount of water set beside the mixing bowl to dip my fingers in, when needed. 
  2. When rolling chilled cookie balls, keep your hands lightly moistened with water.  It stops the dough from sticking and makes the raw sugar stay on better.
  3. I used a Tablespoon to measure out cookies.  This also makes it easy for your kids to measure out how much dough to use for each cookie.

Ginger Molasses Cookies
*Egg-free, Dairy-free, Nut-free

2 ½ C all-purpose flour
½ tsp ground cloves
1 tsp ground ginger
1 tsp nutmeg
2 tsp baking soda
½ tsp salt
¾ C dairy-free margarine (ie, Earth’s Balance, Nucoa)
1 C sugar
¼ C molasses
¼ C flax seed mixture (egg replacement)
      **1 egg = 1 T ground flaxseed + 3 T hot water; mix and let sit for at least 5 min
½ C raw sugar

Preheat oven to 375 degrees.
Sift dry ingredients together in a bowl.  Set aside.

Combine and sift dry ingredients for Ginger Molasses Cookies

In a large bowl, mix butter and sugar until light and creamy.  I used a pastry knife at first.  Then, used my too often neglected free standing mixer.

Use Pastry Knife to Blend Sugar and DF Margarine together

After blending well for several minutes, stir in the molasses and egg replacement.  Add dry ingredients to wet mixture.  Again, mix well.

Molasses and Flax Mixture (Egg Replacement)
For the best results, chill dough one hour.  Form 1-inch balls.  Roll them in raw or coarse sugar.  Place on a parchment lined cookie sheet. Bake 8 – 10 minutes.  For higher elevation, or if you don’t like them so chewy, bake for an extra minute or two. 

Makes about 3 dozen.

Let cookies cool on the sheet before removing to the rack.  
Enjoy and share!

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