Immerse yourself in the warmth of the season with our Gluten-Free Gingersnap Cookies recipes. These delightful treats capture the essence of the holidays, combining the spicy allure of ginger with the sweetness of molasses, all without the presence of gluten.
Crafted with a blend of gluten-free flours and aromatic spices, our recipes deliver a chewy, flavorful experience that rivals traditional gingersnaps. Almond flour and gluten-free baking blends create the perfect texture, while a medley of spices adds depth to each bite.
Whether you’re gluten-sensitive or simply looking to expand your cookie repertoire, these recipes offer a delightful twist on a classic favorite. The aroma of ginger, cinnamon, and cloves will fill your kitchen as you bake these golden-brown treasures.
Share these Gluten-Free Gingersnap Cookies with loved ones during festive gatherings or savor them by the fireplace with a warm cup of tea. Elevate your holiday baking with the perfect blend of gluten-free goodness and timeless flavors, creating cookies that embody the spirit of the season.
Gluten-Free Gingersnap Cookies Recipe | S2Recipes
Details Gluten-Free Gingersnap Cookies Recipes
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
Ingredients For Gluten-Free Gingersnap Cookies Recipes
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
Instructions: Gluten-Free Gingersnap Cookies Recipes
Step 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.
Step 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.
Step 3: Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
Step 4: Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
Step 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.
Step 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.
Feedback of Gluten-Free Gingersnap Cookies Recipes
These were delicious!I was in the last two weeks of FODMAP and craving something sweet. Instead of almond and coconut flour, I had a little bit of brown rice flour and plenty of oat flour. They turned out great and I'll be making these again, even after FODMAP! Thanks!
I accidentally thought that I was supposed to flatten them before baking. They turned out great anyway. Thin and crisp-chewy. So yummy.
I used a small melon baller as these spread alot. Otherwise, I followed the recipe.Baked for 10 minutes.
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