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Gluten Free Gingersnap Cookies

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.

Gluten free gingersnap cookies are the perfect balance of chewy and soft, with a warm spice that makes them a cozy treat for the holidays.

a white plate on top of a yellow glass platter of gluten free gingersnap cookies next to a mug of tea, some pinecones, a pinch bowl of ground ginger and some cinnamon sticks

This homemade gingersnap cookies recipe is simple to make, bringing out the classic flavors of ginger and molasses in every bite.

Whether you call them ginger snap cookies or ginger cookies, this is an easy gluten free recipe that feels both nostalgic and delicious.

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

a white plate on top of a yellow glass platter of gluten free gingersnap cookies next to a mug of tea, some pinecones, a pinch bowl of ground ginger and some cinnamon sticks
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Ingredients

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

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.

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. I use them in my Gluten Free Pumpkin Gingersnap Parfait and my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust.

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 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 40% off your first order!

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Gluten Free Gingersnap Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 21 cookies 1x
  • Diet: Gluten Free
Print Recipe

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

Scale

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

Top Tip

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!

Gluten Free Pumpkin Cranberry Breakfast Cookies

This healthy recipe for gluten free pumpkin cranberry breakfast cookies is perfect for starting the day or packing in lunches. These easy pumpkin cookies have oatmeal, pecans, pumpkin seeds and pumpkin puree in the recipe. They go great with coffee or a glass of milk first thing in the morning.

a wooden box lined with parchment paper of gluten free pumpkin breakfast cookies on a plaid blanket next to a bowl of pipits and a bowl of cranberries

Gluten Free Pumpkin Cranberry Breakfast Cookies are a wholesome and flavorful way to start your day with the comforting taste of fall.

Packed with pumpkin flavor, hearty oats, and sweet-tart cranberries, these cookies are a healthy make-ahead breakfast option that feels like a treat but fuels your morning.

Whether you're embracing cozy fall mornings or need a grab-and-go breakfast, these pumpkin breakfast cookies make it easy to enjoy something both nutritious and satisfying.

If you are looking for more breakfast recipes try my Gluten Free Chocolate Breakfast Cookies, my Gluten Free Tater Tot Breakfast Casserole, my Gluten Free Oatmeal Raisin Overnight Oats or my Pumpkin Apple Baked Oatmeal with Streusel Topping.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a wooden box lined with parchment paper of gluten free pumpkin breakfast cookies on a plaid blanket next to a bowl of pipits and a bowl of cranberries
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Mix until combined and fluffy. Add the pumpkin puree and maple syrup. Mix until ingredients are combined.

In a mixing bowl whisk together the gluten free flour, cinnamon, pumpkin pie spice, baking powder, sea salt and rolled oats.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the dried cranberries, pecans and pepitas to the dough and mix just until they are incorporated in.

Using a cookie scoop or tablespoon divide the dough and add 12 cookies to a regular sized cookie sheet. Repeat this step until all the dough is used. You should have approximately 30 cookies.

Run your hand under room temperature water and smash each cookie down a little.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be slightly brown around the edges and on the bottom when they are done.

Let cool for 5 minutes and then move the cookies to a cooling rack to completely cool.

Store the cookies in an airtight container.

Supplies

Frequently Asked Questions

Do gluten free cookies take longer to bake?

Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
 
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.

How long will these breakfast cookies last?

These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
 
I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half for later.

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 40% off your first order!

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Gluten Free Pumpkin Cranberry Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 33 minutes
  • Yield: 30 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for gluten free pumpkin cranberry breakfast cookies is perfect for starting the day or packing in lunches. These easy pumpkin cookies have oatmeal, pecans, pumpkin seeds and pumpkin puree in the recipe. They go great with coffee or a glass of milk first thing in the morning.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Mix until combined and fluffy. Add the pumpkin puree and maple syrup. Mix until ingredients are combined.

In a mixing bowl whisk together the gluten free flour, cinnamon, pumpkin pie spice, baking powder, sea salt and rolled oats.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the dried cranberries, pecans and pepitas to the dough and mix just until they are incorporated in.

Using a cookie scoop or tablespoon divide the dough and add 12 cookies to a regular sized cookie sheet. Repeat this step until all the dough is used. You should have approximately 30 cookies.

Run your hand under room temperature water and smash each cookie down a little.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be slightly brown around the edges and on the bottom when they are done.

Let cool for 5 minutes and then move the cookies to a cooling rack to completely cool.

Store the cookies in an airtight container.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

These cranberry pecan breakfast cookies use ½ cup of pumpkin puree, so they are perfect to make when you have some leftover in the can.

If I'm opening a fresh can of pumpkin puree and I have some leftover I also like to add it to my morning oatmeal with a bit of maple syrup.

Favorite Things October 15, 2021

one of my favorite things is all of the pumpkins, citrus fruit and pine cones of the fall season

This a collection of things I'm loving right now. I've included recipes that are perfect for this season and some of my favorite things. Grab a cup of your favorite beverage and scroll through all the stuff I've enjoyed this week.

Thanksgiving Table Decor

I can never resist the rust colors, mixed metals and wood for a lovely Thanksgiving table. Adding a few bees wax candles and pumpkins really makes a table festive. I can never decide if I like a tablecloth with a pattern and plain place mats or a lovely table running and patterned place mats. I don't think you can go wrong either way!

Recipe Ideas for the Week

Gluten Free Instant Pot Cauliflower Cheeseburger Soup

Instant Pot Vegetarian Navy Bean Soup

Gluten Free Cranberry Apple Crisp

Stuff I Love

What I'm Watching - The final two seasons of Good Witch are finally on Netflix. October feels like the perfect time to finishing watching this long running series that I've loved. I will miss this show next year!

What I'm Listening To - I can't be the only person that's super excited for a new album from Adele, right?! The first song, Easy On Me, is lovely and I can't wait for the rest of the album.

What I'm Reading - I'm trying to finish up two books right now so I can get to my copy of Cloud Cuckoo Land by Anthony Doerr. I love his book All The Light We Cannot See.

What I'm Loving - I purchased a four pack of the pretties little stoneware plates with gold around the edges. They are simple and perfect for the holiday season.

What I Want - It's starting to get colder, so I need some warmer pajamas. I love this set with these super pretty floral bottoms. I also love how comfy this striped set looks. New pj's are the best!

Early Christmas Decor

Ok, don't be mad at me, but I couldn't resist checking out the new holiday decor at World Market. They have so many pretty pieces! The little wooden houses are so cute.

Favorites From Around The Web

While I was looking for new pajamas I also saw this cozy chenille robe in a pretty winter white color. It looks warm and perfect for reading a book in.

Have you looked at the Free Assembly line of women's clothing at Walmart? I really like this striped sweater, this button up cardigan and this brown sweater with the fun sleeves. The jeans look a lot like Madewell jeans for a fraction of the cost too.

With all the holiday baking supplies starting to show up in stores I like to get a few new items every year. I love these pretty brass measuring spoons and the matching brass measuring cups.

I have to be honest, I haven't loved all the new fall women's cloth at Old Navy. I'm loving this sleeveless blouse, these jeans and this plaid jacket though.

The new Hearth and Hand edition KitchenAid mixer at Target in matte dark green is beautiful. I have nothing else green in my kitchen, but this mixer makes me want to change my entire color scheme.

I'm loving this cable knit sweater dress. It would be so cozy over leggings with some boots for this fall and winter. Or, just to wear around the house.

I'm always looking for new beauty products to try. I saw this new Olay Regenerist Brightening Vitamin C Serum and it's on the EWG verified list! There's an eye cream and facial moisturizer too that are also EWG verified.

Articles I Read This Week

The Underlying Drivers Of Anxiety + Depression & Natural Remedies To Try - such an interesting read from Dr. Will Cole. I'm always looking for natural remedies and root cause when my anxiety flares up.

Bad Night of Sleep? Here's How to Recover From It - I am not the best sleeper. I never have been, so I'm always looking for ways to get better sleep or recover when I have a really bad night without sleep.

These 6 Natural Remedies Are Proven to Get Rid of Zits Fast - Hormonal acne has decided to show back up in my 40's. I love these ideas for natural remedies. I'm also a big fan of tea tree oil on acne to help it heal faster.

A 10-Minute Stability & Sculpting Workout Using A Trampoline - I love bouncing on my mini trampoline for moving lymph fluid and it's a good leg workout too. I can't wait to try this quick workout.

Instant Pot Vegetarian Navy Bean Soup

This easy recipe for instant pot vegetarian navy bean soup is the perfect cozy meal! This healthy white bean soup is made with dried beans. It's the perfect comfort food for meals on a cold day.

three white bowls of instant pot vegetarian navy bean soup on a wooden tray next to little bowls of salt and pepper

Instant Pot Vegetarian Navy Bean Soup is a hearty and healthy dish packed with nutritious ingredients. This savory soup features dried navy beans and vegetables, making it a perfect option for meal prep or a quick dinner.

With easy vegan recipes and pressure cooker methods, this soup is not only delicious but also fits well into gluten-free and vegetarian diets. Ideal for cozy nights, it offers a comforting blend of flavors that showcases the versatility of navy beans.

If you are looking fore more Instant Pot recipes try these: The Best Gluten Free Instant Pot Recipes

You can find all my soup recipes here: Gluten Free Soups Recipes

three white bowls of instant pot vegetarian navy bean soup on a wooden tray next to little bowls of salt and pepper
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Ingredients

Instructions

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.

Supplies

Frequently Asked Questions

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of vegetable broth. That is more than enough liquid for your pressure pot to work properly.

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!

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Instant Pot Vegetarian Navy Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for instant pot vegetarian navy bean soup is the perfect cozy meal! This healthy white bean soup is made with dried beans. It's the perfect comfort food for meals on a cold day.

Ingredients

Units Scale

Instructions

Soak your navy beans in a bowl of water for 16-24 hours. Strain and rinse the beans thoroughly. Set aside.

In a 6-quart instant pot add olive oil and press the saute button. Saute the onions, carrots and celery for 3-5 minutes to soften.

Add the garlic, salt, pepper, thyme, rosemary, cumin, bay leaves, beans, vegetable stock and water to the instant pot. Stir to combine the ingredients. Press the two bay leaves into the soup mixture.

Using manual pressure cook for 30 minutes. Let the steam release naturally.

Once the steam has released remove the lid. Carefully remove the bay leaves and then serve the soup.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

This soup is a great dairy free soup option. When I created this recipe I wanted a soup that was lighter, but still creamy and delicious. I love to make a pressure pot of this soup for my lunches when I'm meal prepping.

Gluten Free Cornbread Stuffing

This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing. This savory stuffing is simple to make from scratch.

a cream, oval casserole dish of gluten free cornbread stuffing next to a silver serving spoon

This Gluten Free Cornbread Stuffing is a holiday casserole that brings all the cozy flavors of Thanksgiving to your table. Made with homemade cornbread for rich, authentic flavor.

This easy cornbread stuffing recipe is the perfect side dish for your Thanksgiving dinner or any special Sunday gathering. It's Moist, flavorful, and comforting! It's the kind of stuffing recipe for Thanksgiving that pairs beautifully with turkey, gravy, and all your favorite holiday sides.

Whether you call it stuffing or dressing, this dish delivers that nostalgic flavor you love while keeping it gluten free for everyone to enjoy.

I love cornbread stuffing and was a little sad the first Thanksgiving that I thought I would be missing out. I was so happy to find gluten free cornmeal so I could make the cornbread for this recipe!

If you are looking for more corn recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn or my Gluten Free Corn Pudding Skillet.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

a cream, oval casserole dish of gluten free cornbread stuffing next to a silver serving spoon
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Ingredients

Instructions

Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.

Preheat your oven to 325 degrees.

Melt ¼ cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.

Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.

Place the mixture into a covered baking dish. Slice the remaining ¼ cup butter on top of the stuffing.

Bake at 325 degrees for 30 minutes.

Remove the lid from the baking dish and let cool slightly before serving.

Supplies

Frequently Asked Questions

Does cornbread stuffing have gluten?

Yes, it does if you don't use gluten free cornmeal. It is very important to make sure the cornmeal you use has the gluten free certified label. Regular cornmeal is usually processed with wheat flour and can be contaminated with gluten.

Can I make cornbread stuffing ahead of time?

Yes, you definitely can. You can make the cornbread a day or two in advance. Then, you can sautés the onions, celery and spices in butter and add that cornbread in. The cornbread can go in the fridge until you are ready to cook it before serving. Cook at 350 degrees for 30 minutes and then serve.

What should I serve with cornbread stuffing?

Traditionally cornbread stuffing is served at Thanksgiving with turkey, cranberry sauce, sweet potatoes, etc. At our house we also like to eat it with pork chops or steaks year round. Cornbread stuffing is a delicious side dish that doesn't have to be reserved for just your Thanksgiving dinner.

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 40% off your first order!

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Gluten Free Cornbread Stuffing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing.

Ingredients

Scale

Instructions

Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.

Preheat your oven to 325 degrees.

Melt ¼ cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.

Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.

Place the mixture into a covered baking dish. Slice the remaining ¼ cup butter on top of the stuffing.

Bake at 325 degrees for 30 minutes.

Remove the lid from the baking dish and let cool slightly before serving.

Notes

I like to make the gluten free cornbread a day or two in advance.

If your celery and onion mixture gets too dry add a bit more butter or some olive oil.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

To make this recipe you will first need to make a batch of my Gluten Free Cornbread. This recipe for gluten free cornbread is super simple. I like to make mine a day or two in advance. The gluten free cornbread stuffing is better if the cornbread is a bit stale.