These are flat and crunchy, crispy gingersnap cookies made with oat flour.
Ingredients
- ½ cups white sugar: 1 piece (divided)
- margarine: 0.75 cup
- egg: 1 piece
- molasses: 0.25 cup
- oat flour: 2 cups
- ground ginger: 1 Tbsp
- baking powder: 3 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground cardamom: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
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Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
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Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
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Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
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Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.
