Gluten Free Gingersnaps
- Isabel S.
- Dec 27, 2017
- 3 min read
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free ginger snaps are the best cookie I've ever made and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch thanks to tons of spices and a fresh ginger. When I think about the perfect cookie I think crispy outside and soft inside. These are exactly that!
Normally when I bake sweets I try to make them as healthy as possible by using coconut oil instead of butter and using healthier sweeteners, but butter and sugar in moderation don't scare me so I made these with butter and real sugar. I haven't tried them with coconut oil or coconut sugar, but I don't see why they wouldn't work. Also, I try to use as few ingredients as I can. When I was testing these I didn't have a lot of nut flour so I threw in oat flour to thicken my dough a little. I realize a lot of people don't have a ton of different flours on a regular basis but these turned out so good this way I'm afraid to mess with the recipe. Oat flour is a great addition to any bakers kitchen and it's pretty affordable. If you are gluten-free make sure the oat flour you buy says "gluten-free." Most are, but just to be safe.
A quick word on molasses... There are different grades of molasses ranging from light in color and flavor to dark as my soul dark. I use blackstrap, which is the darkest. Most recipes I have seen say "don't use blackstrap" because of the strong flavor. Blackstrap has the most health benefits and I like the stronger flavor, so I use it. I don't think the flavor is overpowering and everyone who has tried these cookies say they're perfect. I say it a lot, I really believe cooking should be creative and personal. If you're all about a healthier cookie, try to use coconut oil and coconut sugar. If you know you hate blackstrap molasses, use a lighter version. Baking is more exact than cooking, but you can still make these cookies your own as long as you stick with the same ratios.
Ingredients
Makes about 25 cookies depending on size
2 cups almond flour
1/2 cup tapioca
1/3 cup coconut flour
1/2 cup brown sugar
1/2 cup unbleached cane sugar
3/4 cups soft grass fed unsalted butter (or coconut oil)
1 egg
1/4 cup blackstrap molasses
1 tsp vanilla
1 tsp baking soda
1 heaping TBSP ginger powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
Fresh ginger (I microplane about a thumbnail-sized piece)
Extra sugar, nutmeg, and cinnamon for rolling
Directions
Cream butter and sugars until well combined. Add egg and mix to combine then add molasses and vanilla.
In a separate bowl, mix all dry ingredients and slowly add to wet mix.
Refrigerate for at least an hour or overnight. (The dough will be wet before it's chilled)
When chilled, preheat oven to 350F. Combine some sugar with a little cinnamon and nutmeg, scoop about a TBSP of cookie dough and roll into balls. Roll balls in cinnamon sugar to coat the whole outside and place on lined baking sheet. (These will flatten and spread so don't overcrowd.)
Bake for about 10-12 minutes. They will be soft so leave on the cookie sheet for a minute or two before moving to the cooling rack.
Eat warm or let cool completely before storing in an airtight container!
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