Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

The perfect, crunchy, cracked top gingery treat! Enjoy the holidays with these gluten free ginger snaps!

Gluten Free Ginger Snaps

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Gluten Free Ginger Snaps

As we head into fall (at least at the time of writing this), I started craving gluten-free ginger snaps.  Molasses is kind of like pumpkin where some people can suppress the cravings, but once fall hits – all bets are off!

I generally eat low carb and molasses is off limits.  But sometimes, you just have to do what you have to do!  So, gluten-free ginger cookies it is!

My children devoured them and asked me to make another batch.

I’ll call that a win!

Gluten Free Ginger Snaps

What is Blackstrap Molasses?

Molasses is a dark, natural syrup that results from a boiling process when processing cane sugar.

Specifically, blackstrap molasses is when it undergoes a third boiling process which results in a bit more nutritionally dense product. 

It is a Paleo friendly sweetener too – BONUS!

Is Molasses Gluten Free?

It sure is!  But as is always the case, make sure to check the label to guarantee!

Gluten Free Ginger Snaps

How To Store Gluten Free Ginger Snaps

It is best to store these ginger cookies in an airtight container in the fridge!  You can keep them on the counter for a bit, but make sure they end up in the fridge so they last longer!

How Long Will Ginger Snaps Last?

If stored properly, these should last for up to a week in my experience. 

Gluten Free Ginger Snaps

Fluffy and Soft or Thin and Crunchy?  Your Choice!

Do you notice the difference between the two cookies below?  

Would you believe that they came from the same batch of dough?

I was playing around with how to make them soft and fluffy as well as thinner and crunchy and I found the perfect way to have both in the same batch!

If you want them fluffy, then only press down lightly with your fork after dipping in sweetener.  

If you want them thin and crunchy, then press down twice (like a criss-cross for peanut butter cookies) and make it a little flatter before putting it in the oven.

Gluten Free Ginger Snaps

Now, if you want to up your game a notch, then check out these gluten-free gingerbread kiss cookies!  Ginger and chocolate?  YES PLEASE!

How To Make Gluten Free Ginger Snaps

Preheat oven to 375 degrees F.

In a medium bowl, add olive oil and can sugar. Cream with hand beaters.  Add molasses and egg and continue beating.

In a separate bowl, add flour, soda, cinnamon, nutmeg, ginger, salt and xanthan gum (only use if you need to depending on the type of gluten free flour you have) and combine well.

Add dry mixture to creamed mixture. Mix well.

Your dough will be shiny and smooth and should not stick to your hands.  

Gluten Free Ginger Snaps

Roll dough into small balls, dip one side in small bowl with sweetener (optional) and place 2 inches apart on the baking sheet. Do NOT put them too close together.

Gluten Free Ginger Snaps

Press down slightly with a fork.  IF you want then thinner and crispier, then press down in a criss-cross pattern.

Bake for 10 minutes.

Gluten Free Ginger Snaps

If you are looking for low carb and keto ginger snap cookies, be sure to check out the recipe for these keto ginger snaps!

 

Other Dessert Recipes You Might Like From The Gluten Free Option

Gluten Free Chocolate Chip Cookies

Magic Cookie Bars

Gluten Free Banana Bread

Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

The perfect, crunchy, cracked top gingery treat! Enjoy the holidays with these gluten free ginger snaps!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 cup healthy sweetener of choice (I use monk fruit, coconut sugar is an option as well)
  • 1/4 cup blackstrap molasses
  • 1 egg, beaten
  • 2 cups Gluten Free Baking Flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon xanthan gum (optional)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a tiny bowl, add some extra cane sugar and set aside.
  4. In a medium bowl, add olive oil and can sugar. Cream with hand beaters.
  5. Add molasses and egg and continue beating.
  6. In a separate bowl, add flour, soda, cinnamon, nutmeg, ginger, salt and xanthan gum and combine well.
  7. Add dry mixture to creamed mixture. Mix well.
  8. Roll dough into small balls, dip one side in small bowl with sweetener (optional) and place 2 inches apart on the baking sheet. Do NOT put them too close together.
  9. Press down slightly with a fork.
  10. Bake for 10 minutes.

Notes

Xanthan Gum is optional because some gluten free flours have it included and some don't. You will have to make a determination on this one!

Nutrition Information:

Yield:

40

Serving Size:

1 cookie

Amount Per Serving: Calories: 22 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 79mg Carbohydrates: 2g Net Carbohydrates: 2g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 0g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.

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