GLUTEN-FREE GINGERSNAP COOKIES
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps 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 fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!
Provided by Isabel Carlisle Storolis
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h30m
Yield 25
Number Of Ingredients 18
Steps:
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
- 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.
- 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.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g
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Wanda Dupree
[email protected]I followed the recipe exactly, but my cookies turned out flat and crumbly. I'm not sure what went wrong.
Zach Sesay
[email protected]These cookies are a bit too spicy for my taste, but they're still pretty good. I think I'll try reducing the amount of ginger next time.
ahmed mahmoud
[email protected]I've made these cookies several times now, and they're always a hit. They're perfect for any occasion.
Srijan Xetry
[email protected]These cookies are a great holiday treat. They're festive and delicious, and everyone loves them.
nabbu Corslet
[email protected]I love the combination of spices in these cookies. The ginger and cinnamon really shine through, and they're not too sweet.
MD: Roke
[email protected]These cookies were so easy to make, and they turned out perfectly! They're crispy and flavorful, and the molasses gives them a wonderful chewy texture.
Jessica Edwards
[email protected]I've tried many gluten-free cookie recipes, and these gingersnaps are by far the best. They have a great chewy texture and a delicious spicy flavor.
Nyoh Martina
[email protected]These gingersnap cookies were a delightful treat! The texture was perfectly crisp, and the flavor was a wonderful balance of sweet, spicy, and gingery. They were easy to make and a big hit with my family and friends.