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Gluten-Free Gingersnap Cookies
4.6 from 93 votes

Gluten-Free Gingersnap Cookies

These Gluten-Free Gingersnap Cookies use quinoa flour and warm spices like cinnamon, cloves, and ginger, complemented by chopped crystallized ginger for extra zing. The molasses and brown sugar create a rich sweetness and chewy texture. Rolled in cane sugar before baking, the cookies develop a crisp exterior with a puffy center. The recipe employs a flaxseed egg as an egg substitute, making it suitable for those avoiding eggs.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 30 -32
Calories: 112 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350° F.
  2. Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  3. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!

Nutrition Information

Serving 1cookie Calories 112kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 4g (6%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 30 -32

Amount Per Serving

Calories 112

% 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.