Gluten-Free Gingersnaps

Use oat flour to create gluten-free gingersnaps that are as crispy and easy to make as the original.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 95 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 3 teaspoons baking powder
• ¼ cup molasses
• ¾ cup margarine
• 1 tablespoon ground ginger
• 1 ½ cups white sugar, divided
• 2 cups oat flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Step 2

Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

Step 3

Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

Step 4

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.

Step 5

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.