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+ servings
3 gingersnap cookies. The middle one has a bite taken out of it.
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4.77 from 13 votes

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!
Prep Time15 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free gingersnap cookies
Servings: 30 -32
Calories: 112kcal

Ingredients

  • 2 cups quinoa flour
  • 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 chopped into small pieces
  • ½ cup coconut oil in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • 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