Wheat Free Ginger Cookies with Lemon Glaze
One of the activities that I find so rewarding in the kitchen is adapting regular ol’ recipes into something that people with specialized dietary needs can eat. And, while the final product may not be exactly what the original creator had intended, they are still super delicious and they make me feel like I don’t have to miss out on anything.
In the case of these cookies, I was flipping through a Martha Stewart Magazine, and on the very last page, she had listed her cookie of the month – Lemon-Glazed Candied Ginger Cookies. They looked so delicious and the combination of hot ginger and tangy lemon was just what I wanted. But, upon reading through the ingredients, I became a bit disenchanted. They were basically just made of wheat, eggs, butter, white sugar, brown sugar, and confectioners sugar. I set out on a mission: To adapt this seemingly impossible recipe into something that I could enjoy. And, as it turns out, I succeeded! These cookies are light and super moist, kind of like those Keebler Soft Batch cookies I used to stuff my face with love so much. And, they have just a nice little hint of ginger that is not too overpowering with a zippy little tang from the glaze.
Just what I wanted.
WHEAT FREE GINGER COOKIES WITH LEMON GLAZE
makes 3-4 dozen cookies
extremely adapted from a recipe by Martha Stewart
Vegans, feel free to substitute honey with agave nectar
1/2 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 cup oat flour
1/2 tsp. xanthan gum
1/2 tsp. baking soda
3/4 cup butter or Earth Balance, softened
1 cup grade b maple syrup
1 Tbs. fresh grated ginger
1 Tbs.ground flaxseed
3 Tbs. water
2 Tbs. vanilla extract
For the Glaze:
juice and zest of 2 lemons
2 Tbs. honey
1/3 cup water
2 tsp. cornstarch
1. For the cookies: Preheat oven to 375 degrees. Combine flax and water in a small bowl and set aside for 15 minutes. Sift together brown rice flour, tapioca starch, potato starch, oat flour, xanthan gum and baking soda. In a standing mixer, cream the butter on medium low speed until it is light and fluffy. Drizzle in the maple syrup as the machine is running. Mix on medium speed for 2 minutes. Add flax/water mix, ginger and vanilla to the mixer. Slowly add the dry ingredients and mix until just incorporated. Using a wet teaspoon, spoon out 12 cookies onto silpat or parchment lined baking sheet. Bake cookies about 12 minutes or until the edges turn golden. Repeat this process until all of the cookies have been baked. Cool cookies on a countertop lined with sheets of parchment or wax paper.
2. For the glaze: While the cookies are baking, whisk together all of the ingredients for the glaze in a small saucepan. Place the pan over medium heat and stir constantly with a wooden spoon until the mixture starts to thicken. When it becomes the consistency of a custard, remove from heat and set aside.
3. When all of the cookies have been baked, brush the glaze all over them. Brush several layers on the cookies to give them a nice citrus-y flavor. Allow to cool completely. Keep stored in an airtight container at room temperature for up to a week.
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