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Gluten-Free Gingersnap Cookies Recipe

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Gluten-Free Gingersnap Cookies Recipe

  • Gluten Free



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.

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