These gluten-free gingersnaps are the best cookies I’ve ever made, and I might even go as far as to say they are my new favorite cookies of all time! They are made with nut, oat flour, and pack a serious flavor punch — thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think it’s crispy on the outside and soft inside. These are exactly that!
Preparation Details
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 25
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
Steps
- 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 the sheets 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.
