Gluten-Free Gingersnaps
Description
Use oat flour to create gluten-free gingersnaps that are as crispy and easy to make as the original.
Ingredients
•
1 1/2 cups white sugar, divided
•
3/4 cup margarine
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1 egg
•
1/4 cup molasses
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2 cups oat flour
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1 tablespoon ground ginger
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3 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 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.