Gluten Free Ginger Snaps

Oh My Gosh It’s Good!

Adapted from Bob’s Red Mill Recipe

Holidays can make you feel a little deprived when you eat healthy and especially when you go gluten free, you just can’t enjoy the treats you used to AND feel good.  So I’m always on the search for really good substitutes.

This Ginger Snap recipe is from Bob’s Red Mill and uses Bob’s Red Mill One-to-One Gluten Free Flour, which is almost the same recipe as America’s Test Kitchen Gluten Free Mix; I’ve found this is the best.

These cookies can be soft or crunchy, the longer you make them the more firm they become.

Gluten free baked goods must be allowed to cool off before you try to pick them up or eat them.  They will be nice and crunchy or soft and chewy depending on how long you bake them.  I think you can probably even dunk them if you let them bake until they are crisp.

Fresh Baked Cookies Anytime

This recipe makes 50 good-sized cookies.  I prefer to freeze the dough in balls by putting the balls on a cookie sheet.  Put the cookie sheet in the freezer for an hour or so until the balls are frozen.  Store in a BPA Free plastic container.  When you are ready to bake fresh cookies just place on cookie sheet, bake at 350, it may take a few minutes longer to bake the frozen balls.

I tested these cookies on non-healthy eaters at an event and they were a hit!

Gluten Free Ginger Snaps

Adapted from Bob's Red Mill recipe, these are the BEST gluten free cookie ever. You can make them crunchy or soft by how long you bake them.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 50 cookies

Ingredients

  • 1 1/2 cup unsalted organic butter
  • 1 1/2 cup coconut sugar
  • 1/2 cup organic unsulfured molasses
  • 2 each eggs
  • 4 cups Bob's Red Mill 1-1 Gluten Free Flour Mix
  • 1 1/2 teaspoon xanthum gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • Organic sugar to roll cookiesbefore baking

Instructions

  • Preheat oven to 350 degrees
  • Cream butter, coconut sugar, molasses, eggs together.
  • Combine dry ingredients, mix well and add to creamed mixture.
  • Mix until well blended.
  • Refrigerate for several hours. Helps the gluten free flour to absorb moisture and eliminates grainy texture.
  • Scoop out dough, shape into balls and roll in organic sugar.
  • Arrange 3 inches apart on a baking sheet covered with parchment paper or greased with butter.
  • Bake 5-8 minutes or longer to make them crispy.
  • Cool on wire racks.
  • Store in a glass container or freeze in BPA-Free ziploc bags.

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