Gluten-Free Ginger Snap Cookies
Satisfy your sweet tooth with these irresistible Gluten-Free Ginger Snap Cookies, a healthier twist on a timeless classic. Made with a blend of almond flour and gluten-free all-purpose flour, these cookies boast the perfect balance of crisp edges and chewy centers. Warm spices like ground ginger, cinnamon, and cloves mingle beautifully with rich molasses to deliver that signature ginger snap flavor. Rolled in sugar before baking, they emerge from the oven with a glistening, crackly surface that's simply irresistible. Ready in just 30 minutes, these gluten-free cookies are perfect for holiday gatherings or everyday indulgence—and they'll have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.5 cup butter, softened
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.25 cup sugar for rolling
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg until well combined, then add the molasses and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Using a cookie scoop or tablespoon, roll the dough into balls (about 1 inch in diameter). Roll each ball in the sugar reserved for rolling.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and lightly browned around the edges.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 282.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 767 mg | 59% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
