Gluten-Free Gingersnaps

These are flat and crunchy, crispy gingersnap cookies made with oat flour.


Recipes · Desserts · Cookies · Gingerbread Cookie Recipes


Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Additional Time: 5 mins
Servings: 36
Yield: 36 cookies

Ingredients

Ingredients List

  • 1 ½ cups white sugar, divided

  • ¾ cup margarine

  • 1 egg

  • ¼ cup molasses

  • 2 cups oat flour

  • 1 tablespoon ground ginger

  • 3 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground cardamom


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

  2. Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

  3. Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

  4. Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.

  5. Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

Cook's Note:

You can make oat flour by grinding old-fashioned oats.


Nutrition Facts (per serving)

Nutrition Facts
95 Calories
4g Fat
14g Carbs
1g Protein


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