gluten free gingersnaps

Gluten-Free Gingersnaps

Gluten-Free Gingersnaps

These are flat and crunchy, crispy gingersnap cookies made with oat flour.


    • 1 ½ cups white sugar, divided

    • ¾ cup margarine

    • 1 egg

    • ¼ cup molasses

    • 2 cups oat flour

    • 1 tablespoon ground ginger

    • 3 teaspoons baking powder

    • 1 teaspoon ground cinnamon

    • ½ teaspoon salt

    • ½ teaspoon ground cardamom


    1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

    2. Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

    3. Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

    4. 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.

    5. 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.

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