Comments on: Gluten-Free Gingerbread Cookies: Better Than the Original

By: Laurie Hoffman

Laurie Hoffman — Tue, 30 Nov 2021 17:16:39 +0000

REALLY tasty!! Added double the freshly grated ginger. It was “soupy” like the previous reviewers reported but added an extra 1/3 C of pea protein powder. Yummo!

By: Maria King

Maria King — Mon, 14 Dec 2020 00:25:26 +0000

Thanks

By: Jann Simpson

Jann Simpson — Sun, 03 May 2020 16:25:25 +0000

What is the glycemic index and carbohydrate contenet of this recipe? Do you think it Is ok for diabetics?

By: SUZANNE SMITH

SUZANNE SMITH — Thu, 26 Dec 2019 15:46:25 +0000

These came out tasty, but crumbly and sticky, falling apart. What can n I do to convert the mess into muffins?

By: Becky

Becky — Wed, 25 Dec 2019 22:32:55 +0000

I made this recipe as it was written. I would make them again, but bake them at a lower temperature for a few minutes longer since all ovens are not created equal. Overall, the cookies were really good!

By: Lee

Lee — Thu, 05 Dec 2019 22:58:42 +0000

1/3 cup flour was soupy. I added I cup of gf flour made with a blend of coconut flour, tapioca flour, and arrowroot starch. I cut the sea salt in half. I used almond butter as I did not have cashew butter on hand. I used 3 tablespoons of ground ginger as I didn’t have any fresh ginger on hand. The flavor, texture, moisture, and level of doneness turned out great (13 minutes). We didn’t make gingerbread men but decorated the tops of the round cookies. My batch made 1-1/2 dozen medium-sized cookies.

By: Jerry

Jerry — Wed, 04 Dec 2019 01:10:37 +0000

What could I replace the cashew butter with? I’m allergic to all tree nuts & peanuts. I have other flours I could try also because I’m also allergic to wheat.
I’m going to try some things with this recipe because I love ginger
Thanks

By: Holly Myers

Holly Myers — Wed, 13 Jun 2018 15:43:29 +0000

Can I substitute almond butter or sugar-free peanut butter for the cashew butter?

By: Dr. Marlisa

Dr. Marlisa — Tue, 19 Dec 2017 15:14:01 +0000

In reply to Pania M O'Connor. The properties of cow’s butter vs cashew butter; and wheat flour vs coconut flour will behave completely differently in recipes, so they would be creating a completely different recipe rather than a substitution ...and due to the allergen content of both the proteins in milk and and wheat—-these are the LAST things that anyone with ADHD needs. Both the milk protein, casien, and wheat protein, gluten—turn to opiates in the blood stream. When these food proteins hit the brain, they have a drug like effect, neutralizing any potential benefit of added B6 or iron that may be contributed from molasses. You’ve gotta get the food toxins out of your pantry if you want your baking to benefit your son’s condition❤️

By: Carole

Carole — Tue, 06 Jun 2017 21:59:19 +0000

In reply to Pania M O'Connor. No mistake, coconut flour is strange...you need very little compared to wheat flour. I bought a huge bag of it thinking I could just use it like regular flour but then found out I couldn't. Been afraid to use it since lol. May try it in this recipe...just not too sure about the cashew butter.

By: Pania M O'Connor

Pania M O'Connor — Tue, 06 Jun 2017 11:00:26 +0000

I tried this with what I had on hand – cows butter and wheat flour – mainly so I could try out molasses in recipes. I don’t know if this is why it was way too sloppy with just 1/3 Cup of flour. I ended up putting 3 Cups in and it came out great texture wise. Is there a mistake in the recipe? Should it read 3 Cups not 1/3? The good news is the kids love it and my ADHD son is getting molasses with all its goodness.