As I sat and listened to my friend’s recollection of her day, she mentioned making a big pot of soup!
Yum!!! I’m a soup lover in the cold winter months. Soup is warming, soothing, and so nourishing.
I asked her what she put in it.
She was quick to respond, “Well, veggies, of course. And, some beans and all the spices: rosemary, ginger,….”
At that point I lost her. All I could think about was the amazing flavor amalgamation of savory rosemary and sweet crystalized ginger – baked into cookie.
This one is a winner! Gluten-Free Dairy-Free Rosemary Ginger Sugar Cookies.
Gluten-Free Dairy-Free Rosemary Ginger Sugar Cookies
3/4 cup vegan butter, softened (12 Tbs.)
2 large eggs (or vegan egg substitute)
1 cup white sugar
1 tsp. vanilla extract
1/2 tsp. sea salt
1 tsp. baking powder
2 1/2 cups Pamela’s Gluten-Free Artisan Flour
2 oz. crystalized ginger, chopped
2 Tbs. fresh rosemary, chopped
Preheat the oven to 355 degrees.
Cream together the vegan butter and eggs (egg substitute) until smooth. Add the sugar and beat again until nice and fluffy. Add the vanilla.
Add the salt, baking powder, and flour. Mix well.
Fold in the ginger and rosemary.
Refrigerate for at least 30 minutes.
Form into 1″ sized balls and place on parchment lined cookie sheets.
Flatten.
Bake for about 20 minutes, until golden brown on the edges.
Cool completely before transferring to a serving plate.
