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Gluten Free Soft Gingersnaps

gingersnaps cooling on a rack
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With their trademark crinkly tops, crunchy sugar, and warm spice - gluten free soft gingersnaps are the perfect cookies to kick off the holiday season. Plus they're gluten free and dairy free too.

Ingredients

Scale
  • ¾ cup brown rice flour blend
  • ¾ cup millet flour (or sorghum)
  • ½ cup coconut flour
  • 1 teaspoon cinnamon
  • 1 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • ¾ cup coconut oil (may need 1 cup)
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup molasses
  • 2 Tablespoons flax seed meal

Also needed: and additional 1 teaspoon cinnamon + ¼ cup sugar to roll the cookie dough balls in

Instructions

  1. Mix flours, cinnamon, ginger, xanthan gum, and salt in a bowl and stir together to blend.
  2. Beat coconut oil, sugar, egg, molasses, and flaxseed meal in a mixer until blended and smooth.
  3. Slowly add flour mixture and beat until a soft dough forms.
  4. Let the dough rest for about 15-20 minutes to give the gluten free flours time to get fully hydrated. You can also chill this dough in the fridge for 30 minutes or more if you want to bake it later.
  5. Using a spoon or small cookie scoop and your hands, form the dough into 1-2 inch balls. 
  6. Combine ¼ cup sugar with 1 teaspoon cinnamon in a small bowl.
  7. Drop the cookie balls into the sugar mixture and roll them around until coated.
  8. Place on cookie sheet and flatten slightly.
  9. Bake at 330-340℉ for 10- 15 minutes until set.
  10. Let the cookies cool for about 5 - 10 minutes before removing from the cookie sheet.

Notes

 

*Note: Brown rice flour blend is - 3 parts brown rice flour, 1 part potato starch, and 1 part tapioca starch.

Find it online: https://www.beneficial-bento.com/2023/10/gluten-free-soft-gingersnaps.html