Gluten-Free Gingersnap Cookies
User Reviews
4.6
Gluten-Free Gingersnap Cookies
Description
Gluten-Free Gingersnap Cookies combine quinoa flour with a blend of spices: cinnamon, cloves, ginger, and sea salt, which create a classic gingery flavor profile. Incorporating chopped crystallized ginger adds bursts of chewy, spicy pieces. The use of coconut oil and brown sugar beaten together with molasses contributes to a moist, tender dough.
The cookies are rolled in cane sugar before baking at 350°F, which creates a delicate crunchy sugar crust while keeping the centers soft and puffy. Pressing the cookies slightly after baking shapes them and improves texture. Baking time is carefully controlled to achieve a dark golden brown color.
This cookie recipe is meant for those preferring gluten-free, egg-free options, using flaxseed as an egg replacer. They make a good snack or dessert with a warm, spicy flavor typical of gingersnaps.
Ingredients
- 2 cups quinoa flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves ground
- ½ teaspoon ground ginger
- ½ teaspoon salt sea salt
- ⅓ cup crystallized ginger chopped into small pieces
- ½ cup coconut oil in a liquid state
- 1 cup light brown sugar packed
- 1 Tablespoon Flaxseed used as egg substitute
- ¼ cup molasses
- ¼ cup cane sugar for rolling
Instructions
- Preheat oven to 350° F.
- Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
- In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
- Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
- With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
- Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
- Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 30-32
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 112kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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