Gluten-Free Gingersnap Cookies
Description
Made with gluten-free ingredients and fresh ginger, these gingersnap cookies are great for holiday parties and potlucks.
Ingredients
•
3/4 cup unsalted butter, softened
•
1/2 cup brown sugar
•
1/2 cup unbleached cane sugar
•
1 egg
•
1/4 cup blackstrap molasses
•
1 teaspoon vanilla extract
•
1 cup oat flour
•
1/2 cup almond flour
•
1/3 cup coconut flour
•
1 (1/4 inch thick) slice fresh ginger, grated
•
1 tablespoon ground ginger
•
1 teaspoon baking soda
•
1 teaspoon ground cinnamon
•
1 teaspoon ground nutmeg
•
1/2 teaspoon ground cloves
•
1/4 cup unbleached cane sugar, or as needed
•
1/2 teaspoon ground cinnamon, or as needed
•
1/4 teaspoon ground nutmeg, or as needed
Directions
1
Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
2
Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
3
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
4
Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
5
Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
6
Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.