Gluten-Free Gingersnaps Recipe

Name: Gluten-Free Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white sugar, divided; 3/4 cup margarine; 1 egg; 1/4 cup molasses; 2 cups oat flour; 1 tablespoon ground ginger; 3 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground cardamom

Servings: persons

1 1/2 cups white sugar, divided
3/4 cup margarine
1 egg
1/4 cup molasses
2 cups oat flour
1 tablespoon ground ginger
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cardamom

1
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2
Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
3
Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
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.
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.

554

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups white sugar, divided, 3/4 cup margarine, 1 egg, 1/4 cup molasses, and more.

Yes, Gluten-Free Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Gingersnaps

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