These gluten free gingersnap cookies are the best! They are crispy around the edges and chewy in the center. This recipe is easy to make and are wonderful Christmas cookies.
I love these gluten free gingersnap cookies with a cup of tea. The ground ginger makes them just a little bit spicy. With all the overindulgence this season the ginger is great for my stomach!
If you are looking for more ginger recipes try my Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Ginger Cookies, my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, or my Gluten Free Gingerbread Scones.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
Jump to:
Instructions
Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.
In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.
In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.
Add the dry ingredients and blend until mixed together.
Chill dough for 30 minutes to 1 hour or until it's easy to work with.
Using a cookie scoop or a tablespoon divide the dough between two cookie sheets.
Bake at 350 degrees for 15 minutes.
After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.
Store in an airtight container for up to seven days.
Supplies
Frequently Asked Questions
Yes! These cookies freeze really well. I like to make cookie boxes at Christmas time. These cookies are one of the first cookies I make for the season because I can freeze them and then get them out to put in my boxes.
I love a hot mug of ginger or peppermint tea with a plate full of gingersnap cookies. These cookies are also great in trifles or used in a pie or cheesecake crust. I use them in my Gluten Free Pumpkin Gingersnap Parfait and my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust.
I think whether or not your cookies are good depends on the quality of ingredients you are using. Make sure your spices aren't expired. Fresh spices really make your cookies have more flavor. I also think it's important to use a good quality butter that has lots of rich flavor for this recipe.
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Gluten Free Gingersnap Cookies
- Total Time: 30 minutes
- Yield: 21 cookies 1x
- Diet: Gluten Free
Description
These gluten free gingersnap cookies are the best! They are crispy around the edges and chewy in the center. This recipe is easy to make and are wonderful Christmas cookies.
Ingredients
1 cup Almond Flour
1 cup Tapioca Flour
½ cup Brown Rice Flour
1 tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
½ tsp. Ground All Spice
½ cup. Unsalted Butter, softened
½ cup Coconut Sugar
1 tsp. Vanilla Extract
2 Tbsp. Molasses
1 large Egg
Instructions
Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.
In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.
In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.
Add the dry ingredients and blend until mixed together.
Chill dough for 30 minutes to 1 hour or until it's easy to work with.
Using a cookie scoop or a tablespoon divide the dough between two cookie sheets.
Bake at 350 degrees for 15 minutes.
After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.
Store in an airtight container for up to seven days.
Notes
These cookies do spread some. Keep that in mind when putting on your baking sheet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Christmas, Gluten Free
Jeanné-Marie Morson says
Absolutely amazing!!! Tangy, chewy and spicy and took centre stage at our pre-Christmas gathering. Second time round, I added an extra teaspoon of ginger for more 'zing' and an extra 1/2 cup of almond flour for more body. This recipe puts 'gluten-free' baking as a delectable option for everyone. Thanks for sharing!
smallfarmbiglife says
Thank you so much!! I'm so excited that you liked them.
delano martin says
I'M 80 YEARS YOUNG MAN AND I MADE THE GLUTEN FREE C00KIES ,IF I CAN DO IT EVERY ONE ELSE CAN TO
smallfarmbiglife says
That's awesome Delano! Thank you for sharing. I hope you enjoyed your cookies. ~Elaine
Alene says
I can't eat rice at all. Do you think there might be something else to replace it? Sorghum? Thank you. These are my favorite kind of cookies.
smallfarmbiglife says
Hi Alene. Yes, I think rice flour would work just fine to replace the sorghum flour. I also have a recipe for a gluten free ginger cookie that is delicious and just used regular gluten free flour if that helps. ~Elaine