Gingersnaps are the ultimate winter cookie! They are spicy – all of that ginger, cinnamon, and clove warms us up from the inside out and they can be chewy (my favorite) or baked longer for a crunchier treat. These gluten-free gingersnaps couldn’t be easier to make and are fabulous to keep around over the holidays for unexpected guests or to give away as homemade gifts. Enjoy!
Chewy Gluten-Free Gingersnaps
Ingredients:
½ C organic butter or coconut oil, softened
3/4 C coconut sugar
⅓ C molasses
1 large organic egg or vegan egg replacer equal to one large egg
1 tsp Ground Vanilla Bean Powder
1 tsp ground ginger (add an additional ¼ – ½ tsp of ground ginger if you like your gingersnaps to be extra spicy and warming)
1 1/2 tsp ground cinnamon
¼ tsp ground cloves
½ tsp salt
1½ tsp baking soda
2 C whole grain gluten-free flour blend (humid climates may require up to an additional 1/3 cup of flour if the dough is too wet)
¼ C coconut sugar
Directions:
Preheat oven to 350°F.
Cream butter or coconut oil and sugar together in a large mixing bowl. Add egg (or replacer), molasses and vanilla and beat until well mixed. Add ginger, cinnamon, cloves, salt, baking soda and flour, and mix until well combined.
Roll dough into 1 inch balls and roll each ball into the reserved coconut sugar. Repeat for all the dough.
Place cookies on Silpat lined baking sheet and bake for 13-15 minutes or until the cookies are set and the edges are slightly golden. These are fabulous with a warm cup of herbal tea, my take on the pumpkin spice latte or classic hot chocolate (recipe coming soon – make sure you like us on Facebook so you don’t miss out on the recipe). Enjoy!
*Recipe is vegan if the butter is replaced with coconut oil and the egg is replaced with a vegan egg replacer.
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How did these gingersnaps turn out for you? Let us know in the comments below and on Facebook and Twitter. We love hearing from you!
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