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gluten-free-gingersnap-cookies-recipe

Gluten-Free Gingersnap Cookies

These gluten-free gingersnap cookies are perfect for the holidays or any time you crave a spicy, sweet treat.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 cups Gluten-Free All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Cloves
  • 0.25 teaspoon Salt
  • 0.75 cup Coconut Oil melted
  • 1 cup Brown Sugar packed
  • 0.25 cup Molasses
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 0.25 cup Granulated Sugar for rolling

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  3. In a large bowl, beat the melted coconut oil and brown sugar together until well combined. Add the molasses, egg, and vanilla extract, and mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Roll the dough into 1-inch balls, then roll each ball in granulated sugar. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 8-10 minutes, or until the edges are set and the tops are cracked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Nutritional Value

Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Calcium: 20mg | Iron: 0.5mg

Keywords

Cookies, Gingersnap, Gluten-Free
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