The Best Gluten Free Gingersnap Cookies
These gluten free gingersnap cookies are crisp on the outside, chewy in the center, and bursting with warming spices. This easy gluten free gingersnap cookie recipe is also vegan-friendly and made with wholesome ingredients, making it a perfect choice for a healthier homemade gingersnap cookies gluten free treat that everyone will enjoy.
Ingredients
- 2 cups gluten-free all-purpose flour Bob’s Red Mill 1:1 recommended
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/3 cup crystalized ginger finely chopped
- 1/2 cup coconut oil liquid
- 1 cup packed light brown sugar
- 1 tablespoon flaxseed egg 1 tbsp flaxseed meal + 2.5 tbsp water
- 1/4 cup molasses
- 1/4 cup cane sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the flax egg by mixing flaxseed meal with water in a small bowl. Let it sit for 5 minutes to thicken.
- In a medium bowl, combine the gluten-free flour, baking soda, cinnamon, cloves, ground ginger, and sea salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the coconut oil and light brown sugar until smooth and creamy (about 2 minutes).
- Add the molasses and prepared flax egg to the wet mixture. Mix until fully combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed just until everything is combined.
- Fold in the crystalized ginger pieces gently with a spatula.
- Scoop tablespoon-sized portions of dough, rolling them into balls with your hands.
- Roll each ball in the cane sugar until evenly coated, then place them on the prepared baking sheets spaced about 2 inches apart.
- Bake for 12–15 minutes, rotating the baking sheets halfway through for even browning. Look for cookies to turn puffy and dark golden.
- Remove from the oven and lightly press each cookie with the back of a fork to flatten slightly. Allow them to cool on the sheet for a few minutes.
- Transfer to a wire rack to cool completely before serving or storing. Enjoy!