Big, Soft Ginger Cookies -- Non - dairy, egg, wheat, soy, sugar

These cookies taste wonderful!  My 12 year old says, "they're even kind of easy to make!"  


Allergy-friendly Big Soft Ginger Cookies


3/4 cup lard, room temperature
1/3 cup fructose
1/3 cup Stevia in the Raw, measurable
1 tablespoon ground flax + 3 tablespoons warm water
1/4 cup sorghum syrup (or honey)


2 3/4 cups flour mix
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda


2 tablespoons fructose


Preheat the oven to 375F.


In a mixing bowl on medium speed with an electric mixer, whip the lard until it is fluffy.  Then add the fructose and stevia and continue to beat it until it is light again.  Add the flax/water mixture and the sorghum syrup and mix until they are combined.


Combine the next six ingredients in a large bowl.  Add them little by little to the fat/sweetener mixture, and mix them on medium/low speed until the flour mixture is completely incorporated.


Put the remaining fructose in a bowl.  Scoop the cookie dough out by 1/4 cupfuls into the fructose, rolling each ball around until it is completely covered.


Place the cookies about 2" apart on parchment lined baking sheets.  Tap the tops lightly, so they will flatten evenly.  Bake them for about 9 minutes at 375F.  They will be just lightly browned, then allow them to cool on the sheets to finish baking.  Store them tightly covered with paper towels between the layers.  Makes 10 cookies.