GLUTEN FREE GINGER COOKIES RECIPES

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GLUTEN-FREE GINGERSNAP COOKIES RECIPE | ALLRECIPES



Gluten-Free Gingersnap Cookies Recipe | Allrecipes image

I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!

Provided by Isabel Carlisle Storolis

Categories     Desserts    Cookies    Gingerbread Cookie Recipes

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 25 cookies

Number Of Ingredients 18

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
? 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

Steps:

  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
  • 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.
  • 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.

Nutrition Facts : Calories 123.2 calories, CarbohydrateContent 13 g, CholesterolContent 22.1 mg, FatContent 7.6 g, FiberContent 1.5 g, ProteinContent 1.6 g, SaturatedFatContent 3.9 g, SodiumContent 57.2 mg, SugarContent 7.9 g

GLUTEN FREE GINGERBREAD COOKIES RECIPE - FOOD.COM



Gluten Free Gingerbread Cookies Recipe - Food.com image

A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!

Total Time 1 hours 30 minutes

Prep Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 10

2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
2 teaspoons ground ginger
1 pinch salt
1 egg
125 g butter
1/4 cup golden syrup
1/2 cup brown sugar

Steps:

  • In a bowl cream the butter and brown sugar.
  • Add golden syrup and egg and mix till combined.
  • In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
  • Mix together and then refrigerate for 1 hour.
  • Remove dough from refrigerator and place onto a floured surface and knead lightly.
  • roll out to 5mm thickness and then cut into shapes using cookie cutters.
  • Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
  • Leave to cool on trays for 5 minutes then transfer to cooking racks.
  • when cool ice with royal icing or any hard setting icing.

Nutrition Facts : Calories 54.7, FatContent 3.5, SaturatedFatContent 2.2, CholesterolContent 15.9, SodiumContent 67.7, CarbohydrateContent 6, FiberContent 0.1, SugarContent 4.3, ProteinContent 0.3

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