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!
Can I freeze gingersnap cookies?
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.
Gluten Free Gingersnap Cookies Supplies
What goes good with these cookies?
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. These cookies are really versatile!
How do you make good gingersnap cookies?
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 of butter that has lots of rich flavor for this recipe.
Gluten Free Gingersnap Cookies Ingredients
- Almond Flour
- Tapioca Flour
- Brown Rice Flour
- Baking Soda
- Sea Salt
- Ground Ginger
- Ground Cinnamon
- Ground Allspice
- Unsalted Butter
- Coconut Sugar
- Vanilla Extract
- Molasses
- Egg
If you like this recipe you might also enjoy:
Gluten Free White Chocolate Cranberry Cookies
Gluten Free Double Chocolate Cookies
Gluten Free Eggnog Cookies
Gluten Free Snowball Cookies
Gluten Free Butter Pecan Cookies
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Print
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
