Ginger cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 210 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) ground ginger
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 65 g (1/3 cup) light olive oil
• 55 g (1/4 cup) cane sugar
• 90 g (1/4 cup) molasses
• 1 large egg (55 g)
• 22,5 ml (1 1/2 tbsp) fresh ginger, grated

PREPARATION

1. In a bowl, combine the flour, ground ginger, baking powder and salt.
2. In another bowl, combine the olive oil, sugar, molasses, egg, and fresh ginger. Stir vigorously with a whisk.
3. Blend the dry ingredients into the wet ingredients and stir well.
4. Cover the dough and refrigerate for 6 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Make 15 balls of dough, place them onto a baking sheet covered with parchment paper and flatten with a wet fork to get rounds of about 5 cm (2 in) in diameter.
7. Bake on the upper rack, 18 to 20 minutes, or until golden. When removing from oven, wait 2 minutes before transferring the cookies to a rack for cooling.