Gluten-Free Gingersnap Cookies
These gluten-free gingersnap cookies are made with quinoa flour. They're crunchy on the outside, chewy on the inside and absolutely delicious!
Servings: 30 -32
Ingredients
- 2 cups quinoa flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ⅓ cup crystalized ginger chopped into small pieces
- ½ cup coconut oil in a liquid state
- 1 cup packed light brown sugar
- 1 Tablespoon flax egg
- ¼ cup molasses
- ¼ cup cane sugar for rolling
Instructions
- Preheat oven to 350° F.
- Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
- In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
- Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
- With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
- Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
- Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
Video
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 9g