|From May 2009 photos|
The original recipe for these snappy vegan, gluten-free ginger cookies comes from Elena's Pantry. I did a little noodling to the original recipe, but in the future, I'll probably do a little more because they were a bit oily for my taste.
The original didn't list the yield, but I was able to get 36 2.5-inch round cookies. They are definitely best on the day they're made, after they have cooled. I brought them to John's cousin's on Friday evening, after I had made them that afternoon. At that point they were still snappy. The following morning, they weren't.
My guess is that the oil content is too high. I also didn't use yacon syrup, but just agave instead. Either way, I'll noodle a bit more with these to get them right because I like ginger snaps.
Here are my alterations:
1. Used regular almond flour instead of blanched almond flour (not sure what difference that would make).
2. Added 1 teaspoon Pensey's Cake Spice to the dry ingredients.
3. Substituted the yacon syrup for more agave nectar.
4. Spaced my cookies pretty far apart because they looked like they would spread (I was right, they did).
5. Between the final mixing and the scooping onto baking sheets, I refrigerated my batter for 30 minutes to try to help with the wetness.
I'm sure with a little coconut flour, these will turn out just fine.