Have you ever made gingersnaps? I had them once as a kid and didn’t like them because they were too spicy. I had no idea a cookie would have cayenne pepper in it.
Well, I finally realized the other day that if I made them myself, they didn’t have to be spicy. All I needed was a gluten-free recipe. I know, brilliant observation, right? But I finally made it, and made them, and now I’m in love.
There’s really a lot of things to love about these gingersnaps. They’re gluten-free of course, and they also have some great nutrients in them thanks to the black strap molasses. Plus, they have the awesome, warming flavor of ginger going on. Or you can use pumpkin pie spice if you’re not a fan of that much ginger in one bite.
These make really great snack cookies for kids though. Not as healthy as the toddler cookies, but still not bad, and both my kids love them!
By the way, gluten-free gingersnaps are an excellent cookie for spur of the moment baking. You know how most cookie recipes call for softened butter (which requires you to remember to take butter out of the refrigerator or freezer ahead of time)? Well, these don’t! These use cooking oil (I use olive), and it makes them soooo much easier to mix as well.
So bake away! The kids and I had a blast rolling these into balls, and dipping them in sugar together (mostly, they just ate cookie dough, but still, to their credit, they did try ;)).
Gluten-Free Gingersnaps Recipe
- 1 cup granulated sugar
- 1/2 cup light olive oil
- 2 large eggs
- 1/4 cup unsulphered molasses
- 1 teaspoon vanilla extract
- 2 ¾ cup gluten free flour mix
- 2 teaspoons baking soda
- 1 teaspoon guar gum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/3 cup granulated sugar (for rolling cookies in)
Preheat oven to 375º
- Whisk together sugar, oil, eggs, molasses, and vanilla.
- Mix flour, soda, gum, spices, and salt together in a separate bowl.
- Add to wet ingredients and mix well.
- Roll dough into teaspoon sized balls.
- Roll in granulated sugar, and flatten in 1/8– ¼ inch discs.
- Place on and ungreased cookie sheet and bake 8-10 minutes.
- Let cool a few minutes before removing cookies from cookie sheet, and placing them on a wire rack to cool.
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