Description
These are flat and crunchy, crispy gingersnap cookies made with oat flour.
Ingredients
- 1 ½ cups white sugar, divided
- ¾ cup margarine
- 1 egg
- ¼ cup molasses
- 2 cups oat flour
- 1 tablespoon ground ginger
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cardamom
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
- Combine oat flour
- ginger
- baking powder
- cinnamon
- salt
- and cardamom in another bowl; stir into the molasses mixture to form a dough.
- Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until tops are slightly cracked
- 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 36