Gluten-Free Ginger Cookies

I enjoy getting stretched in my cooking and baking skills. When more and more people have food allergies, it can be a challenge to have snacks or meals in which everyone can partake. Several people in my small group Bible study have a gluten intolerance, so I’ve been challenged to find recipes they can enjoy.

While on vacation I stumbled across a cookbook called, Skinny Southern Baking, by Laura Lyn Carter.

From breads to cakes, this book has it all. The thing that attracted me to her recipes was that there is no strange ingredients like xanthan gum. Of course you use gluten-free flours, but that’s the only extra ingredient needed, for the most part.

I tried my first recipe a couple weeks ago and got rave reviews from not only the gluten-free snackers, but also from others who wanted to try them!

Laura’s recipe for her cookies is here.

Some notes regarding this recipe:

• She doesn’t give the yield on her recipes, which I like to know. This recipe will yield 2 dozen.
• I did make one addition to the recipe – I rolled the cookie dough in coarse sugar before baking. I think the crunch of the sugary outside helped the texture of the almond flour.
• She uses refined sugars; I used normal granulated sugar instead. Almond flour isn’t cheap, so I didn’t feel like I also wanted to add the expense of refined sugar. It’s totally up to you, but it won’t change the taste of the cookie!

If you don’t need a Gluten-Free cookie, please try this recipe for our FAVORITE Ginger Cookies (pictured below). They are my husband’s favorite cookie in the world (okay, maybe in Tennessee!). They are perfection! They taste every bit as good as a pricey cookie we purchase at a bakery nearby!

Other options I’ve shared for Gluten-Free treats can be found here,

here and here.

Does your family deal with food allergies? Do you have a favorite “go-to” cookbook or site you use?