Gluten-Free Gingersnaps
These are flat and crunchy, crispy gingersnap cookies made with oat flour.
Ingredient
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1 ½ cups white sugar, divided
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¾ cup margarine
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1 egg
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¼ cup molasses
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2 cups oat flour
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1 tablespoon ground ginger
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3 teaspoons baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground cardamom
Direction
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Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
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Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
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Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
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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.
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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.
