During the past two summers, this summer and last, I've been working at a local bakery. It has been so exciting to learn the "tricks of the trade" and be in a culinary environment. The hours are early- I have to wake up at 4:45 to be there at 5:30. I enjoy the different pace. Some days are slower, some days are more stressful. There are days when I just pipe and cut out cookies, and days when I am on the mixer. Mornings always involve bread. The oven is huge and involves several huge rotating shelves. It's like an art.
What's great about working at this bakery is that they want me to bake gluten free cookies and bring them in to sell. Cookies are their biggest market, so gluten free cookies I make. It has been so fun to develop my own recipes and work from home one day a week. To avoid cross contamination, I have to make the cookies at home. I deliver the cookies fresh every Friday morning. By the time I come back to work on Monday (I have weekends off), the cookies are usually gone. Typically I make two to three batches and kinds of cookies each week, package them up and drive them into town. Last summer, I created the best gluten free gingerbread man known to man recipe. It performs well every time. This cookie comes from my want to incorporate the strong ginger zing into another cookie that doesn't require rolling out. Just like my gluten-free gingerbread men, this cookie delivers.
These cakey cookies are sure to steal your ginger loving heart :) The ginger inside each cookie just bursts with flavor inside your
These just beg to be dunked in some fresh raw guernsey milk!
Grain-free Ginger Cookies
makes about 18 cookies
100 g organic palm oil shortening
120 g brown sugar (I'll be trying palm sugar next!)
5 g vanilla
180 g blanched almond flour
30 g organic coconut flour
3 real eggs
5 g ground ginger
3 g cinnamon
2 g sea salt
1/2 tsp baking powder
1/2 tsp baking soda
To make your cookies:
1 . Preheat oven to 350 degrees convection.
2. Cream shortening and sugar together. Add vanilla, then beat in eggs one at a time.
3. In a separate bowl, combine dry ingredients.
4. Beat dry ingredients into wet ingredients.
5. Using a cookie scoop
, scoop out onto sheet pans with Silpats
and bake for about 15 minutes or until golden brown.
These cookies have a great cakey texture and are not chewy. When I bring them to the bakery, I label them "cakey ginger cookies." They might even make a great base for whoopie pies! Perhaps that should be my next project?
Enjoy the rain :) make these cookies and add some spice to brighten your day!
Hi Meagan,
ReplyDeleteThese cookies look great I can't wait to try them. I just thought I would let you know that baking powder has cornstarch in it so these aren't actually grain free. I plan to omit the baking powder and see how they turn out.
Thanks for the tip, but there's is so little cornstarch so I don't even worry about it. I live Primal and WAPF and so the most minute amount of cornstarch in a baked good (and pare it down even per serving) is seriously not a big deal to me at all. Without the baking powder they will not puff up at all or be as cakey. Good luck :)
ReplyDeleteThis recipe looks great but I live in the US and we don't use grams. Do you have this recipe but a US version?
ReplyDeleteShanda - I live in the US too. Many people in the US use grams, in fact I have never heard of anyone in the US not using grams- its a very common metric measurement. Try an online conversion if you want another type of unit. I work with grams and ounces and don't have the recipe in any other standard measure.
ReplyDeleteThese look great - can a sugar substitute like Stevia be used? Will have to find an online converter to change all the grams into things I can understand to make these though. I am a native of the USA and I have NEVER used grams to measure ingredients for cooking. Neither did my Mom or my Gram or my Great Gram.
ReplyDelete