|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gingersnaps are perennial cookie-lover favorites. This recipe is super spicy with an extra dose of ground ginger. What makes this recipe unique is that it calls for just two, easy-to-find wholesome gluten-free flours, no gluten-free starch, and zero gum.
Look for garbanzo bean flour and sweet sorghum flour from brands such as Bob's Red Mill and Authentic Foods, which were those used in this recipe. For best baking results, weigh your gluten-free flours. This recipe uses approximately a cup of each, but they differ in density and that can make a difference in your cookies.
This recipe is an adaptation of a recipe for gingersnap cookies which appears on the U.S. Dry Pea and Lentil Council website by the Pancake Princess.
The dough can be made several days in advance of baking; tightly cover and store it in the refrigerator for convenience.
6 tablespoons unsalted butter or dairy-free shortening, at room temperature
3/4 cup packed brown sugar
1 large egg
1/4 cup unsulphured molasses
1/2 teaspoon pure vanilla extract
127 grams (about 1 cup) garbanzo bean flour
140 grams (about 1 cup) sweet sorghum flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar, more if necessary
Gather the ingredients.
In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and brown sugar. Add the egg, molasses, and vanilla and beat until combined.
In a separate bowl, mix the flours, spices, salt, baking powder, and soda. Whisk to thoroughly blend. Add the dry ingredients to the wet ingredients. Mix until combined and smooth. The batter will be thick.
Cover bowl and chill cookie dough in the refrigerator for about 1 hour. Or place dough in an airtight container and refrigerator for several days.
Preheat oven to 350 F / 176 C. Line two baking sheets with parchment paper.
For easy, uniform cookies, use a spring-loaded 1-tablespoon-size ice cream scoop to shape cookies. Otherwise, use a tablespoon to scoop dough and roll into balls. Roll each ball in granulated sugar and place balls about 2 inches apart on the baking sheet.
Bake in preheated oven for about 10 minutes. Be careful not to overbake cookies. They should crack on the surface but still be slightly soft in the middle when done. Cool the cookies on the baking sheet for about 5 minutes and then use a spatula to place cookies on a cooling rack.
Serving and Storing
Allow your cookies to cool completely before storing them. Since gingersnaps are meant to be a crisp cookie, it is acceptable to store them in a tin or another container that isn't airtight. As these cookies are aromatic, you should store them separately from other cookies you don't want to pick up the ginger spice scent. You can also freeze cookies after you have baked and cooled them; they will last for a month.
If you are taking these cookies to a gathering or a cookie exchange, be sure to note that they are gluten-free so those who need to avoid gluten can confidently enjoy them.
Make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels, even if you have used the product before because manufacturers can change product formulations without notice.