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Gluten-Free Gingersnap Cookies

5

0 min

Gluten-Free Gingersnap Cookies

Gluten-Free Gingersnap Cookies Photo 1

Time

0 min

Serving

25 persons

Calories

123

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
These gluten-free gingersnaps are the best cookies I've ever made, and I might even go as far as to say they are my new favorite cookies of all time! They are made with nut, oat flour, and pack a serious flavor punch — thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think it's crispy on the outside and soft inside. These are exactly that!

Ingredients

  • unsalted butter: 0.75 cup (softened)
  • brown sugar: 0.5 cup
  • unbleached cane sugar: 0.5 cup
  • egg: 1 piece
  • blackstrap molasses: 0.25 cup
  • vanilla extract: 1 tsp
  • oat flour: 1 cup
  • almond flour: 0.5 cup
  • coconut flour: 0.33333 cup
  • (1/4 inch thick) slice fresh ginger: 1 piece (grated)
  • ground ginger: 1 Tbsp
  • baking soda: 1 tsp
  • ground cinnamon: 1 tsp
  • ground nutmeg: 1 tsp
  • ground cloves: 0.5 tsp
  • unbleached cane sugar: 0.25 cup (or as needed)
  • ground cinnamon: 0.5 tsp (or as needed)
  • ground nutmeg: 0.25 tsp (or as needed)

Metric Conversion

Stages of cooking

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  1. 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.
    Gluten-Free Gingersnap Cookies Photo 2
  2. 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.
    Gluten-Free Gingersnap Cookies Photo 3
  3. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
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  4. Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
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  5. 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.
    Gluten-Free Gingersnap Cookies Photo 6
  6. 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.
    Gluten-Free Gingersnap Cookies Photo 7

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