Use this gluten free ginger snaps recipe to make cookies that are delicious, crispy, spicy and sweet!
Don't you just love ginger?
Warm and aromatic, it tastes great in everything from piquant Asian dishes to delicious desserts. But we think the sweet treat that best captures the wonderful flavor of this versatile spice is the ginger snap cookie!
And the great news is that following a gluten-free diet doesn't mean you have to miss out on all the fun - this easy recipe will help you create the most crispy and mouthwatering gluten free ginger snaps using two totally gluten-free flours - garbanzo (or chickpea) flour and sorghum.
Want a boost of gingery flavor?
This recipe gets all of its gingery goodness from ground ginger, but you can really amp up the flavor by adding some chopped stem ginger or crystallized ginger before baking!
What's the difference between stem ginger and crystallized ginger?
Stem ginger is pieces of ginger that have been preserved in a sweet syrup. Crystallized ginger is almost the same, but instead of being kept in the syrup, the pieces of ginger are then dried and rolled in a sugar coating.
Stem ginger is a bit softer than crystallized ginger which - thanks to the sugar - has a slightly gritty texture, but either would work well in the cookies.
But we love crystallized ginger because it tastes so good when you eat a little all by itself!
Safely storing your gluten free ginger snaps
As you'll know, ginger has a strong flavor and aroma, which spread easily to other foods it's stored with. For that reason, you shouldn't store these ginger snaps with other cookies, as they will all end up tasting of ginger! Instead, make sure they are stored alone.
To make sure they retain their snappy, crispy texture, be sure to cool them thoroughly before putting them in a container, or the condensation will cause them to soften up.