Galletas de Jengibre
Reprinted with permission from Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community, by Edgar Castrejón, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
Food photographs and portrait copyright © 2021 by Edgar Castrejón
Edgar Castrejón shares in the cookbook, Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community, that one of his favorite treats from Mexican pastry shops is marranitos, little gingerbread pigs. “My gluten-free ginger cookies are based on marranitos, except these are round and not shaped like pigs. They’re flaky outside, chewy inside, and not too sweet. I found that adding a little apple cider vinegar helps make the cookies taste sweet without adding more sugar.”
How to Make It
1
In a small cup or bowl, stir together the water and ground flaxseed and let sit until gelatinous, about 10 minutes; this will be the flax “eggs.”
2
Meanwhile, in a large bowl, combine the flour, sugar, cinnamon, cloves, baking soda, and salt, and whisk together. In a medium bowl, combine the ginger, vegan butter, agave nectar, vanilla, and vinegar, and whisk together. Add the flax “eggs” to the wet ingredients and whisk together well. Pour into the dry ingredients and stir together with a wooden spoon. Refrigerate for 1 hour.
3
Preheat the oven to 325°F. Grease two baking sheets with vegan butter or line with parchment paper.
4
Remove the chilled dough from the refrigerator. Using a 2-tbsp. measuring utensil, scoop the dough onto the prepared baking sheets, leaving enough space for the cookies to spread out as they bake. You should have eight or nine cookies on each sheet. Slightly flatten each mound to about 1 1⁄2 inches in diameter.
5
Bake the cookies until they have risen a bit and crackled on top, about 15 minutes. Remove them from the baking sheets and transfer to a wire rack. Let cool completely.
6
Store the cookies in an airtight container at room temperature for up to 8 days.
Ingredients
¼ cup water
2 tbsp ground flaxseed
1 ¾ cups plus 1 tbsp. gluten-free all-purpose flour
1 cup cane sugar
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
¼ tsp fine sea salt
2 or 3 tbsp finely chopped peeled ginger (depending on taste preference)
⅓ cup plus 1 tbsp vegan butter, at room temperature, plus more for greasing (optional)
¼ cup agave nectar
1 tsp pure vanilla extract
1 tsp apple cider vinegar
Directions
1
In a small cup or bowl, stir together the water and ground flaxseed and let sit until gelatinous, about 10 minutes; this will be the flax “eggs.”
2
Meanwhile, in a large bowl, combine the flour, sugar, cinnamon, cloves, baking soda, and salt, and whisk together. In a medium bowl, combine the ginger, vegan butter, agave nectar, vanilla, and vinegar, and whisk together. Add the flax “eggs” to the wet ingredients and whisk together well. Pour into the dry ingredients and stir together with a wooden spoon. Refrigerate for 1 hour.
3
Preheat the oven to 325°F. Grease two baking sheets with vegan butter or line with parchment paper.
4
Remove the chilled dough from the refrigerator. Using a 2-tbsp. measuring utensil, scoop the dough onto the prepared baking sheets, leaving enough space for the cookies to spread out as they bake. You should have eight or nine cookies on each sheet. Slightly flatten each mound to about 1 1⁄2 inches in diameter.
5
Bake the cookies until they have risen a bit and crackled on top, about 15 minutes. Remove them from the baking sheets and transfer to a wire rack. Let cool completely.
6
Store the cookies in an airtight container at room temperature for up to 8 days.
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