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    Dairy, Egg & Nut Free Gingersnaps

    Whether you are doing holiday baking for co-workers, cookie swaps, or for your family; these gingersnaps are an excellent addition to your recipes!


    3/4 c. dairy free vegetable shortening
    1 c. brown sugar
    1/4 c. unsweetened applesauce
    1/4 c. molasses
    1 tsp. good quality vanilla
    2 1/4 c. unbleached all purpose flour
    2 tsp. baking soda
    1/4 tsp. salt
    1 T. powdered ginger
    1 tsp. cinnamon
    1/2 c. granulated sugar for rolling cookie balls in

    1. Preheat oven to 350° and line two baking sheets with parchment paper, set aside.
    2. In the bowl of a mixer fitted with the paddle attachment, combine the shortening, brown sugar, applesauce, molasses and vanilla until thoroughly combined.
    3. In a separate medium bowl, combine the flour, baking soda, salt, ginger and cinnamon with a wire whisk. Add to shortening mixture and mix until combined. Use a small cookie scooper to divide 1-inch balls of dough onto prepared sheets. 4. Take each mound of dough and roll in your hands until it forms a ball, then roll in granulated sugar. Place back on sheet and bake for about 10 minutes until lightly browned. Cool.

    Courtesy of Kelly Rudnicki, who is the Food Allergy Mama! You can view her great website at www.foodallergymama.com