The BEST Gluten Free Gingersnaps — erinlamb

3 Things you will LOVE about these gluten-free gingersnap cookies:

They have a crispy outside but are soft + chewy on the inside.
The dough doesn’t require refrigeration.
you can make them with all non-perishable ingredients!

okay and a fourth… you won’t even know they are gluten- free!

If you have been around a while, you know I have dealt with many food sensitivities over the years. When I was working with a naturopath through an elimination diet I was told to remove eggs + dairy, so I adapted my go-to ginger snap cookie recipe to fit my limitations. I wasn’t going to go without cookies at Christmas! I perfected a gluten, egg and dairy-free version without compromising flavour. If you know me you know I LOVE A GOOD COOKIE!

Generally, I try to limit my added sugar intake because of its lack of nutritional benefits as well as it can lead to gut issues! But a cookie isn’t the same without REAL sugar.

Find the best gluten-free ginger snap cookie recipe below. In the additional notes, I share swaps you can make to make them dairy and egg free if you can’t tolerate these foods right now. If that’s the case, remember your food sensitivities aren’t a LIFE SENTENCE!

TIPS:

When using gluten-free flour SCOOP it into your measuring cup with a spoon or go by weight.

serving: 42 cookies

INGREDIENTS

4 1/2 cups (528 grams) Pamela’s All purpose gluten free flour (I recommend weighing your flour for accuracy)

4 teaspoons baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1.5 c unsalted butter

1 cup granulated sugar (you may want more for rolling)

1 cup packed brown sugar

1/2 cup molasses

2 eggs

DIRECTIONS

Preheat oven to 350f. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Whisk together the following ingredients: flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the butter and sugars on medium-high speed, about 2 minutes, scraping down the sides occasionally as needed. Mix until the mixture is light and fluffy and pale yellow colour.
Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Using a small cookie scoop, scoop your dough then drop it in your hand to roll into a ball. Rolling the dough will help the dough stick together. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake for about 8-9 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and gently flatten each cookie with a fork. Let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve warm and enjoy. You can store in a sealed container for up to 4 days, or freeze for up to 3 months.

ALLERGEN FREE SWAPS

Allergen free swaps. Swap butter for 1/4 c olive oil, 1/4 c melted coconut oil,1/4 c avocado oil + eggs for 2 flax eggs**. When mixing, your dough will look dry, but don’t worry it comes together.

The combination of oils avoids any one flavour of oil overpowering the cookie and gives it a texture similar to what butter would.

Your cookies will not flatten much when baked. Once baked, flatten your cookies with a fork.

If you don’t want the extra sugar you can skip the step of rolling them in sugar – it doesn’t affect the taste much… it just makes them pretty! I also tried rolling them in coconut sugar, but it doesn’t give the same look as white sugar.

FLAX EGG**

For one flax egg mix 1 TBSP of ground flax seed + 2.5 TBSP of warm water. Let it sit for 5 minutes. Replacement for 1 egg in baking.

Happy baking!

xo erin

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