Gluten-Free Gingersnap Cookies

Made with gluten-free ingredients and fresh ginger, these gingersnap cookies are great for holiday parties and potlucks.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 123 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon ground ginger
• 1 cup oat flour
• 1 (1/4 inch thick) slice fresh ginger, grated
• 0.5 teaspoon ground cloves
• 0.75 cup unsalted butter, softened
• 0.5 cup brown sugar
• 0.5 cup almond flour
• 0.5 cup unbleached cane sugar
• 0.25 cup blackstrap molasses
• 0.33333334326744 cup coconut flour
• 0.25 cup unbleached cane sugar, or as needed
• 0.5 teaspoon ground cinnamon, or as needed
• 0.25 teaspoon ground nutmeg, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

Step 2

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.

Step 3

Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.

Step 4

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 as they will flatten and spread.

Step 5

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.

Step 6

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.