My dad can’t have gluten and my sister can’t have eggs or gluten, so I’m thrilled to bring these to family Christmas. For extra binding (since there is no gluten) you can add a pinch. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. This can be tricky because gluten free flours react differently in pretty much every recipe.
#Minimalist baker ginger cookies full#
They still took 13 minutes to bake, so I imagine I would have had to bake the full sized version longer. Blend together and store in a secure container in a dry place (I prefer a large mason jar). Full disclosure: WE ARE NOT VEGANS or vegetarians. Dana Shultz provides breakfast, salads, soups, dinner and dessert recipes all completely plant based. Or if you want to add a meatless dinner to your week. (I wasn’t sure if I was supposed to use chickpeas with salt added, and that’s all I had.) My cookie scooper is 1 tbs, so I would up making 23. The Minimalist Baker's Everyday Cooking cookbook is a great starting point for anyone interested in a plant-based diet. (And I didn’t have cream of tartar to use.) I at least doubled the chocolate chips and I used half the amount of salt. I gradually worked my way up and had to finally use the highest speed to get it to really fluff up, but after at least 5, if not 10, minutes, it really did fluff up nicely. The first time I tried to whip the aquafaba, it went everywhere! I definitely recommend starting on the lowest setting.
They don’t taste exactly like regular chocolate chip cookies (they have a very slight grittiness and nutty taste) but they were very good! I can’t attest to how these compare to other GF/vegan recipes, but I plan to make them again.
My expectations were low, but I was very pleasantly surprised.
I’ve made a few things here and there, but nothing to replace a traditional food. This is the first time I’ve ever really tried gluten free or vegan baking.
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