Gluten Free Gingersnaps Recipe

Gluten Free Gingersnaps Recipe

The absolute easiest way to make amazing snappy gluten free gingersnaps for munching or for pie crusts is to mix up a bag of gfJules™ Graham Cracker/Gingersnap Mix.  Just use molasses in place of honey or agave, and add the yummy ginger and clove spices! You can always make from scratch as well, following this recipe.

Seriously, is there anything that fills you with holiday cheer like a soft and delicious, spicy and aromatic gingersnap? I could literally (and figuratively) eat these all. day. long. Sweet cinnamon, cloves, ginger and of course molasses all wrapped up in a moist and chewy cookie rolled in sugar. Yep. Pretty much my favorite cookie memory and I’m so glad to have them back, gluten free!

You won’t be disappointed by my gluten free gingersnaps recipe, whether you use my easy mix or bake from scratch — in fact, you may want to double the recipe so you have enough to share. The neighbors will come knocking when they smell the spices wafting from your kitchen!

Happy gingersnap-ing!

gluten free gingersnaps - gfJules

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Gluten Free Gingersnaps Recipe

Single Gluten Free Gingersnap from Mix in Just Desserts Pack
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 dozen cookies

Ingredients

OR

  • 1 1/2 cups gfJules™ All-Purpose Flour
  • 1 cup white rice flour
  • 1/2 cup buckwheat or brown rice flour
  • dash of salt
  • 2 tsp. cinnamon
  • 3 tsp. baking powder

PLUS

  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 12 Tbs. (3/4 cup) shortening or solid coconut oil
  • 6 Tbs. butter or vegan butter (Earth Balance® Buttery Sticks)
  • 6 Tbs. molasses or maple flavored agave
  • 1 1/2 cup brown sugar or unrefined coconut palm sugar
  • 1 egg or substitute
  • 1 tsp. pure vanilla extract
  • 3 Tbs. cold water

Instructions

Beat together shortening, butter, molasses and sugar in one large mixing bowl until lighter. Add egg (or substitute) and vanilla, mixing until integrated well.

If making from scratch, whisk together all dry ingredients in a separate bowl. Slowly stir the dry mixture into the first bowl, adding spices at this time if baking from my mix. Add water while mixing in dry ingredients to help keep the dry ingredients from puffing out of the bowl and getting all over your mixer. The dough should be wet enough, once mixed, to easily form balls without being wet or crumbly.

Preheat oven to 350º F for static ovens, 325º F for convection.

Roll small spoonsfulls of dough gently between your palms then roll in a small bowl of sugar. Place on parchment-lined baking sheets, one inch apart to allow for some spread.

Bake for 9 minutes (longer for larger cookies); the cookies should have puffed a bit and mounded but not browned or become crispy. Remove and allow to cool for 5 minutes before removing gently to wire racks to fully cool.

Yield: approximately 6 dozen cookies, depending on size.

Gluten Free Gingersnaps made easy! This sweet and spicy favorite makes holiday cookie trays yummier, because they're gluten-free! | gfJules #glutenfree #dairyfree #gingersnaps #holidaybaking #glutenfreecookie

 

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13 thoughts on “Gluten Free Gingersnaps Recipe

  1. I would love to try some of your mixes, but can’t have corn!
    Do you make anything with out cornstarch or corn products?

  2. I tried the ginger snaps from scratch, followed the directions exactly, and was very disappointed in the results. They did not spread and took longer than the time mentioned to bake through. The taste is good but the texture not so much.

    • Hi Shana, thanks for writing in. I assume you’re talking about the version of this cookie where you roll the dough in sugar and bake it that way? Did you use any ingredient substitutions or increase the temperature of the oven after the first batch when they weren’t spreading? Did you bake on parchment? Send me an email at [email protected] and I can try to walk through the recipe with you to see what might have happened. At least the taste was still good!
      ~jules

  3. I bought a package of the graham cracker and gingerbread mix. The directions for ginger snaps reads, “visit blog.julesglutenfree.com”. All I can find is a recipe for making ginger snaps from scratch. I’m not clear if something other than a change in the sweetener and spices is necessary for using the mix. Does the batter get scooped out as with drop cookies?

    Thank you.

    • Hi Patricia, sorry for any confusion. In the introduction, I describe the only modifications to the mix you need to make gingersnaps instead of graham crackers. Use molasses in place of honey or agave and add ginger and cloves (as instructed on the bag), then follow the how-to directions in this recipe. Hope that helps!

  4. I can’t find the recipe that was posted on yor Facebook page about 10 days ago. So I want to try your recipe. But I do not have any rice flour. Can I use all of yor flour or sub mullet or tapioca flour?

    Thanks
    P

    • Hi Phylis – were you looking for another gingersnaps recipe? You can always check the photos tab on my facebook page and see if you can find it there, but to make this recipe, you could sub some millet flour in for rice flour – I’d go 1/2 and 1/2 millet and my flour in place of the rice flour and see how that goes!

  5. Making gingersnaps with your mix. Do you HAVE to roll out the dough or can I do rounded spoonfuls onto a cookie sheet ??? Please respond soon as I’m making these tonight for Christmas Eve. LOVE your flours.

    • Absolutely you can roll them out into rounded spoonfuls – I’ve then rolled them into cinnamon-sugar and baked them. Totally delicious! Enjoy!!!

  6. Waw!! Your gf ginger snaps look so delectable & your blog rocks!!

    I just added your blog to my blogs that I completely digg! I am living gf since june 2010 & I am lactose intolerant! Your recipes never fail me!

    Many greets from a gf foodie from Brussels, Belgium!