Crispy Gluten Free Gingersnaps
These gingersnaps taste just like the Mi-Del ones I grew up. They are the perfect amount of sweetness and snap, all while being gluten free and dairy free. You have to make this this holiday season!
Servings 18 cookies
Ingredients
- ¼ cup white granulated sugar (plus an extra ¼ cup for rolling the cookies in)
- ⅓ cup brown sugar or coconut sugar
- ½ cup softened coconut oil or butter
- 1 egg
- 3 tablespoon molasses
- 1 cup 1:1 gluten free flour
- 1 cup Tigernut flour or almond flour
- 2 teaspoon baking soda
- 1.5 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F.
- Beat the sugar and oil/butter in a stand mixer with the paddle attachment on low for one minute. Or a hand mixer on low if you don’t have a stand mixer.
- Add the molasses and egg to combine.
- Mix all the dry ingredients in a small bowl. Add they dry in thirds to the wet mixture, mixing on the lowest setting until just combined after each addition.
- Take large tablespoon sized portions of dough and roll into a ball (lumps will result in a less round looking cookie). You should get about 18 cookies. Roll the balls in the ¼ cup of extra sugar if desired, then place on a parchment lined baking sheet 2 inches apart (they will spread!). You will need multiple sheets or to bake the cookies in batches.
- Bake one cookie sheet at a time for 15 minutes on the middle rack. Remove and let cookies cool for 10 minutes on the pan before transferring to a wire rack to finish cooling.
- They will be crunchy around the edges and soft in the middle at first, but if you let them sit overnight then the entire cookie becomes crunchy!