Quinoa Gingersnap Cookies
We're tucking into these delicious cookies in the office today. Gluten-free, vegan & dairy free, these gingersnap cookies are made with quinoa flour, grown, milled and eaten in Essex! They’re crunchy on the outside, chewy on the inside and absolutely delicious!
240g Fairking Great British Seeds Quinoa Flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
50g crystalized ginger, chopped into small pieces
50g coconut oil
200g light brown sugar
1 Chia Egg (1 Tbsp of chia seeds + 3 Tbsp water)
1 tbsp Golden Syrup
Light Demerara Sugar (for coating)
Preheat oven to 350° F.
Prepare the Chia gel egg by combining 1 tbsp of chia seeds with 3 tbsp of water in a bowl and set to one side.
Combine the dry ingredients in a bowl and set to one side (quinoa flour, baking soda, cinnamon, ginger and sea salt).
In a separate bowl, combine the brown sugar and coconut oil and then stir in the golden syrup and chia egg gel.
Now, gradually add the dry flour mix, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
Using hands, roll dough into ¾-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.
Transfer cookies to prepared baking sheets, spacing evenly.
Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!