Made with almond flour, these gluten free ginger snap cookies are perfect for this time of the year. Great with a cup of tea!
If you are into holiday baking and love cookies, you have come to a right place. I am participating in The Sweetest Season Cookie Exchange , basically a week dedicated to butter, sugar, and flour and internet friends come around a virtual cookie table. This year, I am bringing Gluten Free Ginger Snap Cookies! These cookies are slightly crispy on the outside, soft on the inside and generously spiced with ginger, black pepper, and cinnamon.
I do not follow a gluten-free diet nor am I an expert with gluten-free baking. Last year, I was tasked with developing a gluten free healthy-ish holiday inspired cookie recipe for class and with some internet research, recipe testing and tweaks, I now present you with my Gluten Free Ginger Snap Cookies.
Cookies for Kids’ Cancer is in a match window with their friends at OXO, who will be matching every dollar raised through the end of the year, up to $100,000. So whatever money we raise will automatically double!
Gingersnap cookies are known for their chewy texture with a snap when broken & spiced with ginger and cinnamon. Traditional gingersnap cookies are made with flour, butter, sugar, and spices but here I am making some adjustments with almond flour, coconut flour, ghee/coconut oil, & coconut sugar.
If you have a cookie cutter, have some fun with different shapes. The recipe I am sharing below makes about 1.5dozen regular size cookies.
Gluten Free Ginger Snap Cookies
1.5 cup almond flour (I have used both blanched or unblanched for this recipe and both works)
about 0.25 cups coconut flour (if the dough feels very sticky, add more coconut flour to absorb excess moisture)
1.5 teaspoon baking soda
1/4 teaspoon Kosher salt
2 tsp ginger powder (I prefer more ginger flavor)
2 tsp cinnamon powder
1 tsp black pepper
1 cup coconut sugar (more for rolling)
1 egg, large
0.25 cup melted ghee/coconut oil/butter
2 tablespoon molasses
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, sift together the almond flour, coconut flour, baking soda. Stir in salt, ginger, cinnamon, black pepper until everything is mixed well.
In another bowl, beat together coconut sugar, melted ghee/coconut oil/butter, egg, and molasses until everything is well incorporated.
Stir in the flour mixture with wet ingredients, 1/2 cup at a time. You should have a slightly sticky dough. Place the dough into the refrigerator for 8-10 minutes.
In a small plate, add 1/4 cup coconut sugar with a small pinch of ginger and cinnamon.
Remove the dough from the refrigerator and roll into 1 Tbsp sized balls. Roll the balls into sugar-spice mix. Place onto the prepared baking sheet and slightly flatten down with your hand.
If using a cookie cutter, roll the dough gently into a square first then use the cookie cutter of your choice. Roll the excess and end pieces into a ball and repeat. Keep and eye on the cookie while baking and shorten the baking time as needed.
Bake until the edges begin to go darker brown, about 16-18 mins. The cookies will feel soft at first but they will crisp up once cooled.
Allow it to cool for few minutes then remove into a wire rack. Let it cool completely.
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