These cookies are thin and crispy, full of orange and ginger flavor—basically everything I have missed in a cookie for four years since I went gluten-free. Now after numerous tries, I can present to you my gluten-free version of Moravian ginger cookies.
Try, then try again
It took six tries to convert this gluten recipe. I was looking for the perfect snap from a thin crisp cookie. The first batch looked like lace cookies when they came out of the oven. They spread a LOT, had giant holes, and were very chewy. Which is fine if you want lace cookies but sooooo not what I was going for!
I had to remove a lot of molasses and baking soda from the recipe to get them to retain their cute flower shapes. After that I tweaked the flour combination and added psyllium husks to act as a binder. (Don’t whinge, it’s better for you than xanthan or guar gum. And, it’s only a tiny amount.)
In my oven, the right baking time was exactly 9 minutes. Otherwise, they were chewy in the center or hard on the edges. You’ll have to test to discover the sweet spot for the baking time in your oven. You won’t be able to tell if they got crisp enough until they cool completely. This recipe does require a little bit of love to come out right but it’s so worth it. You get like a million cookies out of each batch!
Don’t feel too bad for me having so many failed attempts to get the right texture. I have discovered that this dough makes excellent cookie dough bits…in chocolate ice cream. Yum! It’s totally safe since the recipe is egg-free.
I do not recommend using un-insulated baking sheets for this recipe. The thinness of the cookie makes it hard to get the inside and the edges evenly baked so an insulated baking sheet is required. (I don’t remember where I got mine but it’s like this one.)
If I discover a baking time and temperature that works on a regular baking sheet, I’ll come back and update the recipe. Meanwhile, Americas Test Kitchen recommends stacking 2 uninsulated baking sheets to get the same insulating effect as an insulated baking sheet. I have not tried this yet. If you try it, please report back in the comments!
- Wet Ingredients
- 82g (1/3 cup + 1 Tbsp) organic coconut oil
- 120g (1/2 cup + 2 Tbsps) organic coconut sugar
- 83g (scant ¼ cup) organic molasses
- 1.5 tsps each ground organic cinnamon and ground organic ginger
- 1 tsp ground organic cloves
- ½ tsp organic cardamom
- ¼ tsp salt
- Dry Ingredients
- 188g (heaping ¾ cup) GF AP flour blend (I use Gluten Free Pantry.)
- 60g (1/2 cup) chickpea flour (or another high protein flour, like sorghum)
- 1tbsp organic psyllium husk powder (husks ground in coffee grinder)
- 1tbsp orange extract and/or 3 tbsps organic orange zest, minced
- In a large saucepan over medium heat, combine wet ingredients; heat until coconut oil has melted and there are no lumps. (Overheating this mixture now will make a very hard dough to roll thin and without cracks.)
- Remove from heat; while still warm, stir in dry ingredients. Cool then place into gallon-size zipper bag. (Roll out the cookie dough inside the zipper bag after it has cooled but before refrigerating. It rolls much easier.) Refrigerate overnight or as long as a month.
- Preheat oven to 350°F. Parchment-lined insulated cookie sheets.
- When read to bake, take only as much dough as you will need out of the refrigerator. Roll dough out tortilla thin inside the zipper bags or between 2 layers of parchment paper and cut with cookie cutters. No additional flour will be required. Place onto prepared cookie sheets with an offset spatula. The cut cookies transfer to the sheet easier if the dough is still cold.
- Bake 8-10 minutes. After removing cookies from oven. Let cool briefly on cookie sheet, then transfer cookies and parchment paper to cooling rack. Cool completely. Store in airtight containers or freeze.