Enjoy gingersnap cookies? Here is a gluten-free recipe we recently discovered and wanted to pass along to our readers. Give this one a try and let us know how it turns out in the comments.
If you’d like to check out other recipe ideas, check out our gluten-free recipes page!
Gluten-Free Gingersnap Cookies Recipe
Ingredients:
- 2 3/4 Cups Bob’s Red Mill gluten-free Garbvanzo/Fava Flour
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Gourmet Collection Whole Cloves
- 1 Teaspoon Gourmet Collection Ground Ginger
- 1 Teaspoon Bob’s Red Mill gluten-free, Aluminum Free, Baking Soda
- 3/4 Cup Wholesome Sweeteners Organic Sucanat Free-Flowing Organic Brown Sugar
- 3 Tablespoon Tap Water
- 3 Tablespoon Brer Rabbit Mild Flavor Molasses
- 1 Teaspoon Pure Lemon Extract
Directions:
- In a large bowl, mix flour, spices, baking soda and sugar.
- With a wooden spoon, stir in margarine until combined.
- Add water, molasses and lemon extract. Mix thoroughly.
- Cover bowl with plastic wrap and chill overnight.
- Preheat oven to 350 degrees.
- Lightly grease 2 cookie sheets.
- Using a rolling pin, roll out dough 1/8 inch thickness and cut with your favorite cookie cutters. Repeat until all the dough is used up.
- Place dough on prepared cookie sheets 1/2 inch apart. Bake for approximately 8 minutes.
- Cool in sheets on wire racks 2 minutes, then remove.
You forgot to include the margarine in your ingredients list.
How much? And, while I’m here, why use margarine – made of questionable oils and their health impacts – when using organic ingredients and chick pea flour?
I would rethink and repost this recipe. It looks like it has potential to be wonderful