Best 2 Gluten Free Gingersnaps Recipes
Indulge in the delightful symphony of flavors and textures that is gluten-free gingersnaps, a timeless classic reinvented for those with dietary restrictions. These delectable cookies, characterized by their crisp edges and chewy centers, derive their distinctive taste from a harmonious blend of warm spices, including ginger, cinnamon, and cloves. A hint of molasses lends a subtle sweetness, while the omission of gluten ensures that everyone can savor this nostalgic treat. This article presents a collection of gluten-free gingersnap recipes, each offering unique variations to cater to diverse preferences. From traditional to vegan and even grain-free options, these recipes guarantee a perfect gingersnap experience for every palate. Embark on a culinary journey and discover the perfect gluten-free gingersnap recipe that will transport you to a world of cozy comfort and heartwarming nostalgia.
Here are our top 2 tried and tested recipes!
GLUTEN-FREE GINGERSNAPS
These are flat and crunchy, crispy gingersnap cookies made with oat flour.
Provided by Cameron Houser
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
- Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
- 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.
- 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.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.9 g, Cholesterol 5.2 mg, Fat 4.4 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 119.6 mg, Sugar 9.6 g
GLUTEN FREE GINGERSNAPS!
These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.
Provided by valgal123
Categories Dessert
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
- Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 - 10 minutes.
Nutrition Facts : Calories 68.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 5.2, Sodium 89.1, Carbohydrate 7.5, Fiber 0.1, Sugar 6.8, Protein 0.2
Tips:
- Use quality gluten-free flour. Not all gluten-free flours are created equal. For the best results, use a blend that is specifically designed for baking cookies.
- Chill the dough before baking. This will help the cookies to spread less and keep their shape.
- Use a cookie scoop to portion the dough. This will ensure that the cookies are all the same size and shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.
Conclusion:
These gluten-free gingersnaps are a delicious and festive treat that can be enjoyed by everyone. They are perfect for the holidays or any other special occasion. With a few simple tips, you can easily make these cookies at home. So what are you waiting for? Give them a try today!
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