Monday, November 25, 2013

Gluten Free Ginger Snap Cookie Recipe

Gluten Free Ginger Snap Cookie Recipe

Preheat the oven to 350ºF

This recipe is a variation of the one that I found at

Hubby and I LOVE crispy, thin ginger snap cookies. We’re quite the cookie monsters in our house and this is one of rare indulgencies. Rolling the chilled dough between parchment paper sheets makes cookie cutting pretty simple.

Large baking sheets (I used three), parchment paper, plastic wrap, rolling pin, cookie cutters**

1 cup gluten free flour (I use Red Mill’s GF flour) 1 cup potato starch
 ½ cup of coconut flour                  1 cup light brown sugar
1 teaspoon ground ginger                  1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg          1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt                  1 teaspoons xanthan gum
1 teaspoon baking soda

1/2 cup coconut oil
½ stick of organic butter
1/2 cup unsulphured black strap, dark molasses
4 tablespoons milk (whatever variety you like)


  • I don’t have a whisk attachment or pastry cutter to cut the butter, oil, and molasses. I used the back of a tablespoon to cut the cold butter, cold coconut oil, and molasses into the dry mix (see above), but it’s a LOT of work. The mixture will be sandy and crumbly.
  • Add the coconut milk one tablespoon at a time, mixing after each spoonful.
  • Remember, the mixture will be sandy and crumbly.
  • Divide the dough in half, wrapping one half in plastic wrap (place in refrigerator to chill while you work with the other half).
  • Split the half dough ball in two and place in the center of the parchment paper on the counter.
  • Use your palms to press the dough into a slightly flat round shape.
  • NOTE: pay attention to how the dough feels while you are working with it. I found that it started to warm/soften up as I worked with it, and needed to put the remaining first ball of dough into the refrigerator to chill…taking out the second, chilled ball after baking one or two sheets.
  • It is recommended to place a piece of plastic wrap on the top of the dough for rolling, BUT I used a second piece of parchment paper. 
  • Use a rolling pin to roll out the cookie dough evenly to ¼” thickness, remove top layer of parchment (save it for next batch) and cut out your shapes.
  • It is recommended to not move the shapes you cut, but I used a butter knife to carefully lift them off and place them on parchment paper lined cookie sheet.
  • If you CHOOSE to keep cut cookies on the parchment, just pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shapes themselves (use a butter knife to help). When you're done you'll have a sheet of shapes ready to bake! Roll up the excess dough to reuse.
  • Bake in the center of a preheated oven for 8-10 minutes (my oven baked them well at 8 minutes because we roll them thinner).
  • The cookies will crisp as they cool. When you take the sheet out of the oven, left them sit on the sheet for a couple of minutes, and then transfer to wire racks to finish cooling.
  • Repeat the process for the remaining cookie dough.
  • I baked one sheet in the center, rotating three sheets until all dough is used up.
  • When the cookies are cooled put them in cookie jar and/or store in double plastic bags for storing in the freezer.
  • Makes 3 dozen cookies, depending upon the size of the cut-outs.

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