Gluten-Free Gingersnap Cookies Recipe

Name: Gluten-Free Gingersnap Cookies Recipe
Cuisine: Asian,Europian,Western

Features:

Cuisine:

Directions

Ingredients :

¾ cup unsalted butter, softened

½ cup brown sugar

½ cup unbleached cane sugar

1 egg

¼ cup blackstrap molasses

1 teaspoon vanilla extract

1 cup oat flour

½ cup almond flour

⅓ 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

½ teaspoon ground cloves

¼ cup unbleached cane sugar, or as needed

½ teaspoon ground cinnamon, or as needed

¼ teaspoon ground nutmeg, or as needed

Methods :

Step 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.

Step 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.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

Step 4

Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.

Step 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 as they will flatten and spread.

Step 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.