Gingerbread cake cookies

Gingerbread cake cookies

Adapted from The Go Lightly Gourmet’s Vegan Ginger Cookies

Is it a cake?  Is it a cookie?  Is it a bread?  Hell, this recipe doesn’t know what it is!  These little treats are too dense to be a cake, too puffy to be a cookie and too fluffy to be a bread.  I guess the best way for you to know what they are is to make them.  Answers on a postcard!  What I like about them is how they are reminiscent of the gingerbread men I used to get from the bakers when I was a child.  They are not quite as sturdy on the outer edge as I remember, but the inside is the same fluffy texture I’ve been craving.  Fashioning this super soft dough into a man shape feels like an impossible dream.  But I feel happy to have found this recipe as I’ve tested quite a few gingerbreads and none have cut it until now.  See chocolate-covered gingerbread bites if you don’t believe me!  It did need some help in the gluten-free department and I know there are other recipes out there that suggest just subbing out a gluten-free flour mix, that you buy ready mixed, would work fine.  But I liked the look of this one and I’ve added a few tweaks to make it work.  I hope this transports you back to a childhood memory as it did for me.

Gingerbread cake cookies

Prep time 15 minutes + chilling time Cook time 10-12 minutes Makes 24 cookies

Preheat the oven to 160ºC and line baking sheets with parchment paper

  • 1 tbsp ground flaxseed
  • 2 tbsp hot water
  • 56g sorghum flour
  • 56g brown rice flour
  • 56g sweet rice flour
  • 56g tapioca flour
  • 56g potato starch
  • 1½ tsp psyllium husk
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1-2 tbsps ground ginger (with 2 tbsps these are really spicy!)
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 120ml sunflower oil
  • 200g light muscovado sugar
  • 4 tbsps black treacle
  • 60ml non-dairy milk (I used soya)
  • 1 tsp vanilla extract
  • 100g demerara sugar (for rolling)

In a small bowl add the hot water to the ground flaxseed, whisk and place in the fridge while you prepare the other ingredients.  Measure out the flours, starches, psyllium husk, bicarbonate of soda, salt, ginger, cinnamon and cloves, and mix thoroughly.  In a separate bowl, using a handheld whisk, beat the treacle, muscovado sugar and sunflower oil until light and fluffy.  Add the milk and vanilla extract and whisk again.  Now pour the wet ingredients into the dry and mix until you have a soft dough.  Refrigerate (or pop in the freezer) until you can scoop up balls of the mixture and roll without getting into a horrible sticky mess!  This took about half an hour in my freezer on a power freeze.  In the meantime measure out the demerara sugar into a small bowl.  Now take scoops of the mixture and roll into a walnut sized ball (if the dough sticks horribly to your hands then it is not cold enough) and roll in the sugar to coat the outside.  Place the balls on the prepared baking trays.  If you are making batches chill the dough between preparing trays to ensure it stays the right consistency for rolling.  You may squash the ball a little if you prefer a flatter cookie, but it makes little difference to the final texture.  I quite like the puffy domes you get from leaving them as is.  Bake in the oven for 10-12 minutes, until the top is crackled but the cookies are not too browned.  Leave to cool on the sheet for a few minutes as they are quite soft initially, and remove to a wire rack when they have firmed up a bit.  Serve when completely cold.


4 thoughts on “Gingerbread cake cookies

    • They are really tasty! Although the batch I took a photo of had ginger from a brand new pack in them and they were fairly powerful. Perhaps a little less than two full tablespoons would have been prudent!

  1. These look so beautifully wholesome, I can just image how incredible they must taste!! What a great idea adding psyllium husks, I’m sure that is much better than drinking it!!

    • I like to think the fibre balances out the sugar but I’m not sure how reliable that theory is!! Psyllium husk is a good binder in gf baking, and definitely preferable to drinking it. 🙂

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