This gingerbread is chewy and delicious but requires egg-white tolerance. Try it out, and if it doesn’t work for you, your children or workmates will appreciate the holiday sweets.
2 tbsp butter, melted
4 tbsp blackstrap molasses
1 large egg + egg yolk
1 tsp vanilla
2 cups packed cassava flour
1 cup coconut sugar
¼ tsp ground ginger
1 tsp cinnamon (if tolerated)
¼ tsp ground ginger
¼ tsp ground cloves (if tolerated)
½ tsp baking soda
- Combine the butter, molasses, egg, and vanilla in a food processor
- Add the cassava flour, coconut sugar, and baking soda, and process until a dough forms.
- Remove the dough from the food processor and form into a ball shape with your hands. Put the ball into a bowl and refrigerate for 30 minutes or longer.
- Preheat the oven to 180˚C. Line a cookie sheet with baking paper
- Roll dough into inch wide balls, place on the lined cookie sheet and flatten to ¼ inch thick. Alternatively, roll the dough to 1/4 inch thick and use cookie cutters.
- Bake for 8 to 10 minutes or until edges of cookies are set and just begin to brown. Optionally, halfway through cooking, take the cookie sheet out of the oven and press them down before returning to the oven for a chewier and less crumbly cookie.
- Once out of the oven, immediately glaze with a thin coating of molasses and dust with powdered sugar. Cool on the cookie sheet for 1 – 2 minutes then remove and put on wire racks to cool completely