Lectin Free Iced Ginger Snaps

Updated: Oct 17, 2019

Spicy double ginger snaps iced with sugarless confectioners frosting taste like the ones mom used to serve her bridge club. Now they're lectin free! Make 'em now!

Lectin Free Gourmet Iced Ginger Snaps

Iced ginger snaps are a comfort food for me. They take me back to my carefree childhood days before kindergarten — the days when I got to see what went on at home during a school day.


Often my mom would host ladies luncheons at our house. The food was delicious. They'd play bridge and tell my mom how good her food was. She'd make a wonderful chicken salad with grapes, almonds and curry. I can still taste it. But my favorite treat were my mom's ginger snaps. They were crispy and sweet with just the right amount of gingery bite. I'd sit on her lap while she played bridge and dunk mine in her black coffee. I loved them that way.


I recreated this wonderful cookie with ingredients from Dr. Gundry's YES list. That's right! These are 100% Plant Paradox compliant down to the icing. Double ginger makes these extra snappy. I used a blend of lectin free flours to get just the right texture. For sweeteners, I used brown and white erythritol granules, IMO syrup*, a bit of honey and a touch of pomegranate molasses. And for that nostalgic dunked taste, I added a bit of organic instant coffee. These really nail the ginger snap flavor I remember.


A word about mixing. I use a Cuisinart stand mixer for cakes, cookies and breads.It just makes the job so much easier. Typically I go for Cuisinart products because they're stylish and affordable. Here's a link to my stand mixer at a great price on Amazon.

Let's make them!







The Recipe


LFG Iced Ginger Snaps

1/2 C French Butter

1/3 C Brown Swerve (firmly packed)

3 T Erythritol Granules

1 T FiberYum IMO Syrup* or Yacon Syrup

1 T Dark Manuka Honey

1 T Pomegranate Molasses

1 t Pure Vanilla Extract

1 Pastured Egg + 1 Pastured Egg White

1/2 C Sorghum Flour

1/2 C Tapioca Flour

1/2 C Almond Flour

1/2 C Millet Flour

1 T Organic Instant Coffee

1 t Baking Soda

1 t Xanthan Gum

1 t Ground Cinnamon

1 t Ground Ginger

1/2 t Iodized Table Salt

1 T Fresh Grated Ginger and Juice

3 T Water


Icing

1/3 C Confectioners Erythritol

3 - 5 t Aroy-D Coconut Milk

1/4 t Coconut Oil


*IMO stands for isomaltooligosaccharides. Like yacon syrup, IMO syrup is a prebiotic sweetener made from starch. I like Fiber Yum because it's derived from tapioca. It can be hard to find, but Amazon is pretty reliable. Here is a link for a huge 2.5 pound jug of Fiber Yum on Amazon for a great price.

Instructions:


Step 1: Cream Butter and Sweeteners

Preheat oven to 350 degrees F. In a stand mixer with globe attachment, cream together soft butter, dark and light erythritols, fiber syrup, honey, and molasses until light and fluffy.


Step 2: Add Egg and Vanilla

With mixer on low, add egg and egg white along with vanilla. Mix until well incorporated.


Step 3: Incorporate Dry Ingredients

In a separate bowl, add all flours, instant coffee, baking soda, xanthan gum, ground spices, and salt. Whisk lightly until well blended. With mixer on low, slowly add the dry mixture to the creamed mixture until thoroughly mixed.


Step 4: Add Water and Fresh Ginger

Finally, mix in water and fresh grated ginger and any ginger juice for additional moisture and flavor. Cookie dough should be sticky but formable.


Step 5: Shape and Bake

Measure scant tablespoons of batter and form small balls. Place balls on a parchment lined cookie sheet. Space them far apart enough that you can press them flat. I was able to fit 4 rows of 5 balls comfortably. Place a sheet of plastic wrap over the cookie balls. Press each ball flat with the bottom of a bar glass. Carefully peel the sheet of plastic off the flattened cookie dough. If it's very warm in your kitchen, chill the dough before handling. Bake the pressed cookie dough for 12 minutes at 350 degrees F. Remove baked cookies from sheet and cool on a rack. Repeat until all the cookies are baked. Let cool completely before icing.


Step 6: Ice the Cooled Cookies

In a cereal bowl whisk the icing ingredients well. Hold each cookie upside down over the icing and dunk only the top of the cookie. Let the excess icing drip off before turning the cooking right side up. Place cookies back on the cooling rack and allow icing to dry.


Obviously, you want to pair these with coffee! These cookies are amazing dunked! ENJOY






1,956 views2 comments