Taking the Day Off & An Oldie but A Goodie…

Here it is – halfway through the Vegan Month of Food! On one hand, it’s hard to believe that it’s gone so fast. On the other hand, in order to keep having fun, I want the day off from cooking! But I made a commitment to post every day, so I’m going to do my best to post every day.
While I was at the salon today getting a much needed haircut, it struck me exactly what I should post for my day off. One of the employees put in her “order” for Christmas cookies. It’s only October! But she didn’t want to miss saying something before my planning began. I take in a cookie basket every year. Apparently last year I didn’t make the Sparkled Ginger Cookies. (Well, I did make them…because I had plenty. I just didn’t put any in the give-away baskets.)
I’m pretty sure these were the first cookies I successfully deglutenized. Keep in mind that these ARE gluten free and the people I give cookies to are not. Yet, they are requested by friends and family a lot.
When I originally posted these, I think I had about 4 regular readers. It wasn’t during mofo or anything. So I’m guessing most people never saw this post of my gluten free version of Vegan With A Vengeance’s Sparkled Ginger Cookies. Here ya go…


Sparkled Ginger Cookies (repost from December 2008)

The original recipe came from Vegan with a Vengeance. Isa Moskowitz has graciously granted me permission to post the whole recipe here with my substitutions.

4 TBS turbinado sugar (reserved for top of cookies)

Flour mixture:
1-1/2 tsp xanthan gum

1/4 cup sorghum flour
1/2 cup garfava flour
3/4 cup tapioca flour/starch
1/2 cup arrowroot

1 tsp baking soda
1/4 tsp salt
2-1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup blackstrap molasses (the original recipe doesn’t specify blackstrap, but I love the cookies dark and rich)

1/4 cup rice milk
1 cup turbinado sugar

Preheat oven to 350F. Lightly grease two cookie sheets. Place the 4 tbsp turbinado sugar in a small plate or bowl.

Sift together the flour mixture, baking soda, salt and spices. In a separate large mixing bowl, mix together the oil, molasses, rice milk, cup of turbinado sugar and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch balls, flatten into a 1-1/2 inch diameter disk, press the cookie tops in to the reserved turbinado sugar and place 1 inch apart sugar side up on a prepared cookie sheet. Bake 10 to 12 minutes, let cool on c

ookies sheets for 3 to 5 minutes, transfer to cooling rack.

Enjoy the perfect holiday cookie!

By the way, at some point this month, I’ll double up so you get all 6 foods all 5 ways.

  7 comments for “Taking the Day Off & An Oldie but A Goodie…

  1. October 14, 2011 at 8:14 pm

    i hear ya, Dawn! took the day off today too and posted a silly xgfx survey because i’m feeling a little burned out. i have everything on hand to make these gluten-free sparkled ginger cookies. i adore ginger cookies – they’re some of my favorites. i love warming a few up, crumbling them, and putting them in a bowl with a scoop of vanilla coconut milk ice cream on top. sooo good! i haven’t done this since go’n gluten-free and now i shall. thank you!

  2. October 14, 2011 at 8:16 pm

    I saw your great survey! Unfortunately, I was feeling a little too lazy even for that.
    Glad this will help you get an old favorite back :)

    Last year during mofo, I took two of these and made a sandwich with coconut milk ice cream. But instead of eating it right away – refreeze all together. YUMMM!!

  3. October 14, 2011 at 8:25 pm

    Pretty cookies!

  4. October 14, 2011 at 9:10 pm

    They look and sound delish! Thanks for the GF/vegan recipe!

  5. October 15, 2011 at 9:55 am

    I was eyeing this recipe instead of the muffins I mentioned to you, maybe I should make these instead! They look lovely Dawn, I’m not surprised people request your bake goods :)

  6. October 15, 2011 at 11:20 am

    The muffins sound great, Mandee, but these are always a hit. I’ll be keeping an eye out on the blog for what you decide.

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