Best 2 Gluten Free Gingersnaps Recipes
If you're a fan of crispy, chewy gingersnaps but have to avoid gluten, you're in luck! Gluten-free gingersnaps are a delicious and easy-to-make treat that can be enjoyed by people with celiac disease or gluten sensitivity. With just a few simple substitutions, you can create a batch of gluten-free gingersnaps that are just as flavorful and satisfying as the traditional kind. In this article, we'll provide you with a step-by-step recipe for gluten-free gingersnaps, along with some tips for making them perfectly. So gather your ingredients and get ready to bake up a batch of these delicious cookies!
Let's cook with our recipes!
GLUTEN-FREE GINGERSNAPS
These are flat and crunchy, crispy gingersnap cookies made with oat flour.
Provided by Cameron Houser
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
- Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
- Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.9 g, Cholesterol 5.2 mg, Fat 4.4 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 119.6 mg, Sugar 9.6 g
GLUTEN FREE GINGERSNAPS!
These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.
Provided by valgal123
Categories Dessert
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
- Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 - 10 minutes.
Nutrition Facts : Calories 68.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 5.2, Sodium 89.1, Carbohydrate 7.5, Fiber 0.1, Sugar 6.8, Protein 0.2
Tips:
- Use room temperature ingredients. This will help the cookies spread evenly and prevent them from becoming too dry.
- Don't overmix the dough. Overmixing will develop the gluten in the flour and make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature for a short amount of time. This will help the cookies develop a crispy exterior and a chewy interior.
- Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
These gluten-free gingersnaps are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy on the outside, chewy on the inside, and full of ginger flavor. With just a few simple ingredients and a little bit of time, you can enjoy these delicious cookies.
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