Oh, my. This gluten free ginger snaps recipe is a good one. It was worth turning the oven on this heat, I can tell you that! I bought some Bob’s Red Mill GF All-Purpose Flour, which is mostly garbanzo bean flour, to replace regular flour in my recipes. Then, I was nervous to use it because several of the reviews on Amazon said the bean taste was too strong. I figured it would be perfect for this recipe with strong flavors of ginger and molasses. Yum!
Yield: 36
Gluten-Free Ginger Snaps
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 3 Tbsp sugar
- 3/4 tsp ground ginger
- 1 stick unsalted butter, at room temperature
- 3/4 cup plus 2 Tbsp sugar
- 1 large egg, at room temperature
- 3 Tbsp dark molasses
- 2 cups Gluten-Free Flour (I used Bob's Red Mill GF All-Purpose)
- 1/2 tsp Xanthan Gum (if using GF flour)
- 1 Tbsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
If you’re not baking gluten-free, just omit the xanthan gum and use 2 cups of regular flour. I overdid the first batch, so those became “dippers” with milk. The rest turned out perfect, chewy and spicy. For the record, I did share with the family, and these did not last long at my house…