Dessert
1/2 C. dairy free margarine
1/4 C. refined coconut solid format
1 c. sugar
4 tbsp. grated ginger (fresh)
1.5 tbsp dry ginger
1/4 tsp. baking soda
1/2 tsp. baking powder
1 large egg
1/4 C. Molasses
2 1/4 c. King Arthur Measure for Measure GF Flour
1/2 Tsp. I’m Perfect Modernist pantry GF stick stuff (like xanthan gum otherwise xanthan gum)
1/2 tsp. kosher salt
1/2 tsp. cinnamon
A partially gemini generated recipe, with my own culinary knowledge overlaid to correct ai hallucinations and sadness. This actually turned out to be a very nice crisp recipe that turned out MUCH better than I was expecting.
Freeze the fresh ginger in the freezer first prior to grating it. Once you start grating it will look like ‘snow’ measure this as the 4 tbsp. You may want more. Once you have measured it out, squeeze with your hands and then take the ‘juice’ and reduce in the microwave for about 2 mins until most of the water is gone, re-incorporate back into the ginger.
The rest is normal cookie stuff. But I will re-iterate the recipe here. Cream the fats, sugar together in a nice kitchen aid mixer for about a minute. Add the ginger (the paste and the dry) and cream for about a minute more. Add the egg and continue to mix and add in the molasses.
On low speed add dry ingredients one at a time until incorporated. You can combine them together if you want to, but I just add slowly on LOW (so the thing doesn’t go all over the kitchen)
Put the mixture in the fridge overnight, and then the next day set the oven to 350 degrees. Spoon out the cookie dough on a parchment lined 1/2 tray or 1/4 tray and smash flat with your hand. Sprinkle with white sugar and cook for 13 minutes. Take out and allow to cool for about 5 and then transfer to wire rack for final cooling.