I dislike making cookies. I find them too time consuming and temperamental. Leave them in the oven just a minute too long and they’re ruined. However, people love eating cookies and I’m taking a writing class this spring filled with willing taste testers. Today I made ginger cookies that fit all my dietary restrictions. Since I can’t use regular molasses and I haven’t any sorghum molasses (they’re on my list), I substituted dark agave nectar and a half teaspoon of maple flavoring. I would have used maple syrup but am currently out.

I’m really happy with the way these cookies turned out. They’re perfect pillows of chewy, spicy goodness. Hopefully my classmates will like them as well. I’ll find out tomorrow.

3/4 cup vegan shortening
1/4 cup dark agave nectar
1/4 tsp maple flavoring (optional)
1 egg
1 cup date sugar
1/2 cup sorghum flour
1/2 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 350* F. In a large mixing bowl combine shortening, agave, maple flavoring, and egg. Blend with an electric mixer until smooth. In a smaller bowl combine the rest of the ingredients and whisk together. Slowly pour the dry ingredients into the wet ingredients, thoroughly mixing the dry ingredients into the dough before adding more. Once mixed, roll dough into one inch round balls with your hands. Place cookies on parchment covered baking sheets spacing them about one and a half inches apart. Bake for 13-15 minutes until edges just start to brown. Remove from oven and allow to cool completely before storing in an airtight container.