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shweta_narayan
So I've been playing with & modifying recipes for a couple of reasons; one is to make them work for rose_lemberg's son, who's allergic to gluten, eggs and cinnamon, Among Other Things. Another is that cutting down on gluten might be a good thing for me to try, since many of my health issues might ease if I can reduce overall inflammation. 

This is my first attempt that's really worked, and OMG does it work! It turned out better than any of the wheat-flour cookies I've made; I think without the gluten it gets to be crispy outside and soft inside more easily. So, specially given that it's harder to find GF recipes than non- I figured it was worth posting.

Gluten-free vegan soft chai-spice cookies of DOOM

Modified from my favourite gingerbread-cookie recipe, which lives on Epicurious.

Ingredients

•  2 cups Bob's Red Mill gluten-free all purpose flour
• 1/2 teaspoons xanthan gum
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 2-3 teaspoons ground cardamom
• 1 teaspoon ground cloves
• 1/2-1 teaspoon half-smashed cardamom seeds  (10-20 pods)
• 3/4 teaspoon salt

• 3/4 cup chopped crystallized ginger
• 2-3-inch length fresh ginger, finely grated.

• 2/3 cup vegan cane sugar (note: if you have a fine-grained sugar be generous here, as less will be added in the rolling later)
• 3/4 cup vegetable shortening, room temperature
• 1 tablespoon flax-meal egg substitute  (for non-vegans, this = 1 egg)
• 1/3 cup molasses (light may work better but dark worked wonderfully)

• vegan sugar
• powdered cardamom
 
Preparation

Stage 1:

• Combine first 8 ingredients in medium bowl; mix well.
• Mix in crystallized ginger and grated ginger -- with a fork, making sure the fresh ginger does not clump.

• Using electric mixer, beat sugar and shortening in large bowl until fluffy (note: if you have a coarse-grained sugar it will not get very fluffy.  Do not worry.)
• Add flax-gloop and molasses and beat until blended.
• Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
 
Stage 2: 
• Preheat oven to 350°F.
• Lightly grease 2 baking sheets (or use parchment paper on baking sheets, or tin foil.)
• Spoon sugar in thick layer onto small plate. Add cardamom, and mix.
• Using wet hands, form dough into 3/4-1 inch balls; roll in cardamom-sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
• Flatten slightly with a fork or a finger.

• Bake cookies until cracked on top but still soft to touch, about 10 minutes.
• Cool on sheets 2-3 minutes.
• Carefully transfer to racks and cool.
 
Notes: 
1) I'm making these at 3800 feet, so altitude adjustments may be necessary (you might need less molasses at ground level, and you might need to cook them for less time).
2) I like my cookies spicy and not as sweet as I think is the norm.  Modify accordingly.
3) Can be made 5 days ahead. Store airtight at room temperature.
4) Dough keeps for a few months frozen; roll into logs, wrap in cling film, store in freezer.  This makes it easy to pull out, cut off a small chunk of dough, and have just a few fresh cookies at any time.  (This may be common wisdom but I only know it thanks to emilyjiang .)
 
 
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