Gluten Free Ginger Snaps - Food Fanatic
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Gluten Free Ginger Snaps

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      30 Servings

Ingredients

  • 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

Directions

  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.​
Gluten free ginger snaps photo
Source: The Spruce Eats