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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


  • 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


  • 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.