Something for the cookie jar

It’s already begun. Holiday music is on the radio, people are hurriedly hanging up their lights before the snow hits, and the coffee shops are stocked with gingerbread, eggnog, and candy cane flavoured everything.

Strangely enough, it almost doesn’t feel like the right time. I feel like I’m still stuck in September and holiday decorations are alien and out of place. The snow fell once, but it didn’t stay longer than a day. Maybe that’s got something to do with it.


Have you started preparing for the sugary season? If not, what do you normally do in order to get yourself ready? I feel like holidays require some planning for everyone, even if it’s just filling your kitchen with sweet, spicy scents.


Oatmeal Gingerchews

vegan, gluten-free, soy-free, corn-free, nut-free

1/2 cup soy-free vegetable shortening
1 cup organic sugar
1/4 cup applesauce
1/4 cup organic molasses
1 tsp pure vanilla extract

3/4 cup certified gf oats
1/2 cup sorghum flour
1/2 cup brown rice flour
1/3 cup tapioca starch
3 Tbsp potato starch
1 tsp baking soda
1 tsp ground ginger
1/4 tsp guar gum
1/4 tsp ground cloves
1/4 tsp salt


Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

Cream shortening and sugar in a large bowl until light and fluffy. Beat in applesauce, molasses, and vanilla.

In a medium bowl combine dry ingredients; add to the creamed mixture and stir just until mixed.

Roll dough into 1-inch balls; roll in additional sugar to coat. Flatten cookies on prepared sheets. Bake ~10 minutes (do not overbake). Cool on sheets 3-5 minutes before transferring to wire racks to cool completely.

Yield: 2 dozen cookies


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