Description
I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I’ve ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup unbleached cane sugar
- 1 egg
- ¼ cup blackstrap molasses
- 1 teaspoon vanilla extract
- 1 cup oat flour
- ½ cup almond flour
- ⅓ cup coconut flour
- 1 (1/4 inch thick) slice fresh ginger, grated
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ cup unbleached cane sugar, or as needed
- ½ teaspoon ground cinnamon, or as needed
- ¼ teaspoon ground nutmeg, or as needed
Instructions
- Beat butter
- brown sugar
- and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
- Mix oat flour
- almond flour
- coconut flour
- fresh ginger
- ground ginger
- baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour
- to overnight; dough will be very wet before it’s chilled.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Combine 1/4 cup cane sugar
- 1/2 teaspoon cinnamon
- and 1/4 teaspoon nutmeg in a shallow dish.
- Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets
- making sure not to overcrowd as they will flatten and spread.
- Bake in the preheated oven until set and golden
- 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 30 mins
Servings: 25