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
1/2 cup Brown Rice Flour
1 tsp. Baking Soda
1/2 tsp. Sea Salt
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
1/2 tsp. Ground All Spice
1/2 cup. Unsalted Butter, softened
1/2 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