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Gluten-Free Gingersnap Cookies

Gluten-Free Gingersnap Cookies

Cost $10, save $5

Source: Recommended by CookPal

  • 60 Min
  • 25 Servings
  • $10

INGREDIENTS

  • Wet Ingredients

    • 🧈 ¾ cup unsalted butter, softened
    • ½ cup brown sugar
    • ½ cup unbleached cane sugar
    • 🥚 1 egg
    • ¼ cup blackstrap molasses
    • 1 tsp vanilla extract

  • Dry Ingredients

    • 1 cup oat flour
    • ½ cup almond flour
    • ⅓ cup coconut flour
    • 1 slice (¼ inch thick) fresh ginger, grated
    • 1 tbsp ground ginger
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • ½ tsp ground cloves
    • ¼ cup unbleached cane sugar (for coating)
    • ½ tsp ground cinnamon (for coating)
    • ¼ tsp ground nutmeg (for coating)

STEPS

1

Beat butter, brown sugar, and ½ cup cane sugar together using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.

2

Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 tsp cinnamon, 1 tsp nutmeg, and cloves together in a separate bowl. Slowly add to the butter mixture and combine. Refrigerate dough for at least 1 hour or overnight.

3

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

4

Combine ¼ cup cane sugar, ½ tsp cinnamon, and ¼ tsp nutmeg in a shallow dish for coating.

5

Scoop dough by tablespoonfuls, roll into balls, coat in cinnamon-sugar mixture, and place onto prepared baking sheets.

6

Bake in preheated oven until set and golden, about 10-12 minutes. Let cookies rest for 5 minutes before transferring to a wire rack to cool.

NUTRIENTS

Per 1 serving

🔥

123

Calories

  • 2
    Protein
  • 13
    Carbs
  • 8
    Fats

💡 Refrigerating the dough helps firm it up and enhances flavor development; do not skip this step.For a crispier texture, bake an additional 1-2 minutes, but monitor closely to avoid burning.Store cookies in an airtight container to maintain freshness for up to 1 week.