Kumquat Ginger Snaps (Gluten Free)

Kumquats are a small citrus fruit that can be eaten whole, including the peel. They add a unique tangy flavor to these ginger snaps.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Kumquat Ginger Snaps (Gluten Free)

Cooking Method: Baking Cuisine: Baking, International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 30 min Total Time 1 hr

Servings: 12 Calories: 2232

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Gluten-Free All-Purpose Flour
• 2 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted Butter (Vegan), softened
• 0.75 cup Coconut Sugar
• 2 tablespoon Molasses
• 2 tablespoon Egg Replacer
• 0.5 cup Fresh Kumquats, chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter, coconut sugar, molasses, and egg replacer.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Fold in the chopped kumquats.
6. Drop tablespoonfuls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy the delicious gluten-free Kumquat Ginger Snaps!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 186kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 24g8%

Sugars 14g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.