GLUTEN-FREE GINGERSNAP COOKIES RECIPE | ALLRECIPES
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
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
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
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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