Why are people with dairy allergies denied the pleasure of the season? My Dairy-Free Ginger Cookies has solved that problem! One of my colleagues, who is the biggest advocate for her students, often sighs at the sight of food brought in to share. This winter, I said to myself, “Enough!” and set out to test a thought.
I already had a recipe for Gigi’s Gingersnaps that I had used for years much to the delight of my 3 sons. However, it used a combination of butter and Crisco, equal portions. I wondered if I could use coconut oil in its place? I had experimented with coconut oil this past summer and was pleased with the results. I created a gradual trial to test this thought. I replaced the Crisco with coconut oil along with the butter and the result s amazed me. They were actually softer in texture, which I enjoyed! I thought at first I may have added baking powder instead of baking soda. In another trial, I was careful to make sure it was baking soda. The result was the same. YEAH!
Now, let’s try all coconut oil. BAM! Success ! How cool is that? The true test of success will be how they taste in the mouth of my colleague who has been denied the heavenly taste of Christmas sweets. Well, her eyes sparkled with amazement like that of a child on Christmas morning! She did share the bag of Dairy- Free Ginger Cookies with other members on our team, but sparingly. On her way into school the next morning, she stopped by my classroom and said,” These are the best cookies I’ve ever had in my whole life.” She made my day! I was delighted that she could experience these with pleasure and so I wanted to share it with others who have this issue also. Hopefully you will enjoy them as much as she did.
Serves: 3 dozen
- Ingredients to cream:
- ⅔ c. Coconut Oil ( I used Crisco brand.)
- 1-1/4 cups Turbinado sugar(like Sugar in the Raw)
- 1 egg
- ¼ cup molasses
- Dry Ingredients:
- 2 cups all-purpose flour (2-1/4 c. White Lily all-purpose Flour)
- 1-1/2 t. baking soda
- 1 t. salt
- 1 t. cloves
- 1 t. ginger
- 2 T. turbinado sugar( like Sugar in the Raw)
- ½ t. cinnamon
- Cream coconut oil and sugar.
- Add the egg and cream until light and fluffy.
- Blend in the molasses until batter in uniform in color.
- Combine the dry ingredients and slowly add to the creamed mixture.
- Using cookie scoop(1-1/2 T.), drop mounds 2 inches apart onto cookie sheet lined with parchment paper.
- Roll the tops of the cookie mounds into the cinnamon sugar mixture.
- Bake in a convection oven set at 350 degrees for 12 minutes.
- If you bake in a regular oven at 350 degrees, the time should be about 15 minutes.