I really like ginger snaps, but I don't like the hard ones from the store, I like more of the soft ones with the outside that is crisp. So, these are nice and soft and actually stay soft and not stale after a few days either.
Gluten Free Ginger Snaps
Makes about 22 cookies
2 tbs turbinado sugar (ie sugar in the raw)
1 c gf flour
(I used Bob's Red Mill)
1/8 tsp xanthan gum
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp baking soda
1/8 tsp salt
1 1/4 tbs ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 c coconut oil
1/8 c molasses
1/8 c almond milk
1/2 c sugar (I used half coconut sugar & half turbinado sugar)
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 c coconut oil
1/8 c molasses
1/8 c almond milk
1/2 c sugar (I used half coconut sugar & half turbinado sugar)
1/2 tsp vanilla
Preheat the oven to 350 degrees F.
Combine liquid ingredients with half cup of sugar until well combined.
In a separate bowl combine dry ingredients and mix. Then add to wet mixture until well combined.
Roll the dough into tablespoon sized balls and place on cookie sheet. Then flatten the balls, keep in mind that the flatter you make them the crisper the cookies will be. I don't like my cookies very crisp, so I don't flatten them too much. Sprinkle the additional 2 tablespoons of sugar over the flattened cookies.
Bake for 12 minutes.
