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How to Make Gluten-Free Gingersnap Cookies - A Step-by-Step Guide

Craving the warm, spicy flavors of gingersnap cookies but following a gluten-free diet? Look no further than this recipe for Gluten-Free Gingersnap Cookies. These chewy, spicy cookies are perfect for holiday baking or anytime you want to satisfy your sweet tooth with a bit of spice. The best part? They're completely gluten-free, so you can enjoy the classic flavors of gingersnaps without any worry about gluten allergies or sensitivities.

Made with a combination of gluten-free flour, g...

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Ingredients

  • ¾ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup unbleached cane sugar
  • 1 egg
  • ¼ cup blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • ½ cup almond flour
  • ⅓ cup coconut flour
  • 1 (1/4 inch thick) slice fresh ginger, grated
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ cup unbleached cane sugar, or as needed
  • ½ teaspoon ground cinnamon, or as needed
  • ¼ teaspoon ground nutmeg, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 45 mins
  • Servings: 25
  • Yield: 25 cookies

  • Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
  • Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
  • Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
  • Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

    • Nutrition

    123 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 22mg
    • Sodium: 57mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 40mg
    • Iron: 1mg
    • Potassium: 110mg

    Categories

    Dessert recipes
    Snack recipes
    Holiday recipes
    Gluten-free recipes
    Cookie recipes