Gluten Free Ginger Snaps

Cyd Converse

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!

Gluten Free Ginger Snaps Photo

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!

Gluten Free Ginger Snaps Picture

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.

Gluten Free Ginger Snaps Image

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.

Gluten Free Ginger Snaps Pic

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.

More gluten free cookies


Gluten Free Ginger Snaps

      30 Servings


  • 6 tablespoons Unsalted Butter, at room temperature or dairy-free Spectrum organic vegetable shortening at room temperature
  • 3/4 cup Packed Brown Sugar
  • 1 large Egg
  • 1/4 cup Unsulfured Molasses
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 cup Garbanzo Bean Flour
  • 1 cup Sorghum Flour
  • 2 teaspoons Ground Ginger
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Gluten Free Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 cup Granulated Sugar, to roll dough balls in prior to baking


  1. Line two baking sheets with parchment paper.
  2. Cream the butter and brown sugar together in a large bowl, using an electric mixer or stand mixer.
  3. Beat in the egg, molasses, and vanilla and mix well.
  4. In a separate bowl, thoroughly whisk together the flours, spices, salt, baking powder, and baking soda. 
  5. Mix the dry and wet ingredients together until they form a smooth, thick batter.
  6. Cover the bowl and chill the dough for around an hour.
  7. Preheat the oven to 350 F / 176 C whilst you shape the cookie dough.
  8. Use a spring-loaded 1-tablespoon-size ice cream scoop to shape the cookies, which will give a uniform shape. Alternatively you can scoop the dough with a tablespoon and roll it into balls. 
  9. Next, roll each ball in the granulated sugar and set them on the baking sheet, 2 inches apart.
  10. Bake for about 10 minutes, keeping a close eye and being careful not to overcook them. They should look cracked on the surface when done, with a slightly soft center. 
  11. Cool on the baking sheet for around 5 minutes and then place on a cooling rack using a spatula.​
Source: The Spruce Eats
The Spruce Eats
Cooking Method:
Gluten Free
Gluten Free Desserts
, , , , , ,
Related Recipes:
Gluten Free Dessert Recipes, Gluten Free Baking Recipes, Gluten Free Recipes, Baking Recipes, Cookie Recipes, Ginger Recipes, Dessert Recipes
Recipe Yields:
30 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Cyd Converse
Source: The Spruce Eats
Recipe Yields: 30 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 80 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 30

Amount Per Serving
Calories from Fat 22
Calories 93

% Daily Value*
Total Fat 3g
  Saturated Fat 1g
Sodium 47mg
Total Carbohydrate 14g
  Dietary Fiber 1g
  Sugars 9g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

Cyd is a native of Upstate New York, born to a family of women who love to cook and host parties. She shares her love of all things food, home and entertaining on her blog, The Sweetest Occasion and on Instagram.

Show Comments