GLUTEN FREE GINGERSNAP COOKIES
These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies. These are regulars on my Christmas cookie tray. When I first made them my family couldn't believe that they were gluten free.Plus they freeze really well!
Provided by GlutenFreeGirl
Categories Drop Cookies
Time 55m
Yield 48-60 cookies, 48-60 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, cream butter, sugar, molasses, and eggs.
- In large bowl combine dry ingredients;stir into butter mixture.
- Refrigerate for several hours.
- Preheat oven to 350°F.
- Scoop out dough, and shape into 1/2 inch balls.
- Roll into granulated sugar.
- Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
- Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
- Cool on wire racks.
- If desired sprinkle with more granulated sugar.
Nutrition Facts : Calories 138.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 23, Sodium 161.8, Carbohydrate 20.5, Fiber 0.5, Sugar 10.4, Protein 1.1
GLUTEN-FREE GINGERSNAPS
These are flat and crunchy, crispy gingersnap cookies made with oat flour.
Provided by Cameron Houser
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
- Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
- Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.9 g, Cholesterol 5.2 mg, Fat 4.4 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 119.6 mg, Sugar 9.6 g
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