Friday, December 3, 2010
Gingerbread Cookie Dough Balls
Friday is finally here and it is going to be a busy one. I have been helping the illustrator get ready for a comic book convention here in Atlanta this weekend and we still have to finish packing up the things he is taking with him. If nothing else, it will be fun hanging out with our friends! I hope to see Batman, Robin and Lando Calrissian, oh and The Fonz! Sadly, I won't meet them, but I plan to try to sneak a peek! We are taking the boys on Sunday and this will be the first convention they have gone to. Wonder what they will think of the freaks?

Let's get to the good stuff, shall we?


It's Christmas time and gingerbread is definitely one of those things that I have to have during this season. I love the warm spicy flavors during this time of year. Not to mention it smells incredible while it bakes!

(candied ginger)

(you know it will be good when you start with this)

So, I decided to see if I could make the cookie dough balls a little easier without a ton of flours and not only did it work, but I think the texture was even better! These have chunks of candied ginger to keep them moist and they have no fat. Yep, soft, chewy, sweet, gluten free, dairy free and fat free!

(pre-bake)

(after bake)


(chewy interior)

Gingerbread Cookie Dough Balls
(makes 37)

1 cup white rice flour
1/2 cup brown rice flour
1/2 tsp salt
1/4 tsp baking powder
3/4 tsp ground powdered ginger
1 tsp cinnamon
1/2 tsp xanthan gum
1 TBSP flax meal mixed with 3 TBSP hot water (let sit for 5 minutes) - or 1 egg
2 TBSP molasses
5 TBSP darik brown sugar
8 TBSP unsweetened applesauce
1/4 cup (40 grams) chopped candied ginger

1/4 cup sugar
1 tsp cinnamon

In a mixing bowl, combine the white rice flour through xanthan gum and set aside. Next add the flax egg through the candied ginger to the dry ingredients and mix until combined. Scoop the mixture onto a parchment lined baking sheet with a small cookie scoop (about a tablespoon and a half). Roll the balls so they are tall (not flat). In a separate bowl, mix the sugar and cinnamon. Now roll the balls in the sugar mixture and place on the pan and freeze for 20 minutes or refrigerate for 2-3 hours. Bake at 350 degrees for 10-14 minutes or until they are slightly browned on the bottom. Remove from pan and cool.


This is what the dough looks like. If you use regular flour, I would cut back by 1/2 cup and add a little at a time until you get a dough ball like this.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 8:17 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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