Baked Goods · Kid Friendly/Toddler Approved! · Recipes

Gluten Free Ginger Snaps

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These ginger snaps were adapted from a family recipe.  I grew up with this recipe and I am so happy that I have finally made a version that I can enjoy now!

Ingredients:

  • 3/4 cup unsalted butter
  • 1 cup white sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/2 cup sorghum flour
  • 1/4 cup teff flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 cup white rice flour
  • 1/4 cup sweet rice flour
  • 1 1/2 tsp xantham gum
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves

Directions:

  1. Mix flour, xantham gum, baking soda, cinnamon, ginger and cloves in a medium bowl.
  2. In a separate bowl, cream butter. Add sugar and mix. Add molasses and egg and mix.
  3. Add dry ingredients to wet ingredients.
  4. Chill dough for 30 minutes
  5. Roll dough into balls and roll into white sugar and put cookie sheet lined with parchment paper.
  6. Bake at 350 degrees for 7 – 8 minutes until tops of cookies are cracked.
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4 thoughts on “Gluten Free Ginger Snaps

  1. yumm!! i was totally looking for a good ginger snap recipe two days ago! how weird!
    the one i used ended up uhh.. not so well…
    haha!
    sounds good, ill use it next time:)
    love the blog, keep up the good work:)

    1. Let me know how they work out! Just make sure to watch them in the oven when they’re baking – they can go from uncooked to burnt pretty quickly, depending on your oven. Also, chilling the dough in the fridge is really important. Gluten free dough is pretty difficult to work with, but chilling the dough makes things a lot easier.

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