Thursday, February 16, 2012

Allergy free ginger cookies recipes

  • 2 1/4 cups Orgran plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs grated fresh ginger
  • 3/4 cup Nuttlex
  • 1 cup white sugar
  • 1/4 cup golden sugar
  • 1 tsp Orgran No Egg whisked with 60ml water

  • In a large mixing bowl, combine flour, soda, and salt.
  • In a separate bowl, beat ginger, Nuttlex, and 1 cup sugar until light and fluffy.
  • Beat in golden sugar and Orgran No Egg mix.
  • Gently fold in flour mixture until just combined.
  • Preheat oven to 175°C.
  • Spoon dough into 1 1/2 inch balls, neaten with dampened fingers if you wish and press lightly with a fork.
  • Place 2 inches apart on ungreased baking sheets.
  • Bake until edges start to brown, which should take about 15 minutes.
  • Cookies will be squishy to the touch but if they look cooked on the outside then they are done, as the centres should be slightly soft when cooled.
  • Let stand on cookie sheets 1 minute then move to racks to cool completely.


  1. Tastes just like gingerbread. Time to crack out the ginger bread cookie cutters and try making gingerbread men.