I absolutely love ginger cookies! Not just the way they taste but the way they make my house smell when I bake them. If you don’t have time to make these cookies from scratch and you want to purchase a “box mix” then I’d recommend Mrs. Glee’s Gluten Free Ginger Snap Cookie Mix. I always like to have good “box mixes” on hand for when I need to throw together an allergy-friendly dessert quickly. This is one of my go-to mixes!
If however, you are looking to make these cookies from scratch then you’ve come to the right place. This recipe is free of the top 8 allergens (dairy, soy, egg, gluten, peanut, tree nut, fish and shellfish. Enjoy!
- Preheat the oven to 350.
- Mix together flaxseed meal and warm water. Let stand for 10 minutes or until it thickens.
- Combine all dry ingredients: sugar, flour, salt, baking soda, ginger, cloves and cinnamon.
- Add the shortening and with a fork mix the shortening into the dry ingredients until it begins to crumble.
- Stir in the molasses and flaxseed mixture.
- Shape into 1-inch balls and roll in sugar.
- Place on an un-greased cookie sheet or one lined with parchment paper.
- Bake for 10 minutes
Once you remove the cookies from the oven, remove them from the baking sheet immediately so that they don't continue to bake.
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.
Known Allergy Information (containing the major 8): None
If you are going gluten free, substitute a gluten free flour mix. Here is my favorite gluten-free substitute.
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, tree nut, fish, shellfish and sesame).**