Gluten-Free Gingersnap Cookies
Servings
24
servingsPrep time
1
hour10
minutesCooking time
12
minutesA crunchy, aromatic treat made with ginger, cinnamon, and molasses—perfect for dunking or gifting.
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Ingredients
3/4 cup arrowroot
3/4 cup tapioca flour
1/2 cup garfava flour
1/4 cup sorghum flour
3/4 tsp. xantham gum
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
3 tsp. ground ginger
3/4 tsp. sea salt
3/4 cup crystallized ginger, chopped
1/2 cup vegan shortening
1/4 cup vegan margarine (try Earth Balance brand)
1 cup light brown sugar
1/2 Tbsp. ground flaxseeds
1 Tbsp. water
1/4 cup molasses
1/2 cup sugar
Directions
- Whisk together the flours, xantham gum, spices, salt, and crystallized ginger. Set aside.
- Cream together the shortening, margarine, and brown sugar in a large bowl.
- In a separate bowl, mix the flaxseeds and water together and add the molasses. Pour into the creamed sugar mixture. Using a hand mixer, mix on low until combined.
- Add the flour mixture to the sugar-molasses mixture and continue to mix on low until well combined. Chill for 1 hour.
- Using wetted hands, roll the dough into walnut-sized balls. Roll in the sugar.
- Place 2 inches apart on a greased cookie sheet.
- Bake for 12 minutes in a 350°F oven.
Nutrition Facts
- Calories: 180kcal
