Gluten-free gingersnaps

Gingersnaps GlutenFree VeganThis triple-ginger cookie is light, crispy and sweet, the perfect gluten-free gingersnaps. Maple sugar stands in for white and brown sugar, and gluten-free flours make it great for families with allergies.

My original recipe came from Sunset magazine, who attributed it to Royal Pacific Foods. It’s not on either website. You can order candied ginger here, if you can have regular sugar in your diet.

The renovation: I traded white flour for a blend of GF flours, added xanthan gum, and bought granulated maple sugar to make this incredible cookie again. The combination of three types of ginger really makes them zing. For this recipe, I candied my own ginger (recipe below) a few days before.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

Gluten-free gingersnaps
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Servings Prep Time
54cookies 30minutes
Cook Time Passive Time
16-18minutes 90minutes
Servings Prep Time
54cookies 30minutes
Cook Time Passive Time
16-18minutes 90minutes
Gluten-free gingersnaps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
54cookies 30minutes
Cook Time Passive Time
16-18minutes 90minutes
Servings Prep Time
54cookies 30minutes
Cook Time Passive Time
16-18minutes 90minutes
Ingredients
Servings: cookies
Units:
Instructions
Gingersnaps
  1. Sift flour, xanthan gum, and salt together and set aside.
  2. Peel the ginger root and roughly chop to measure 1 1/2 T. Put all three types of ginger and the molasses in a blender and whirl until very smooth. Scrape into a large bowl. (Ideally, choose a bowl one size smaller than your largest bowl, so that you can do an ice bath with the dough later.)
  3. Add the margarine and maple sugar into the bowl with the ginger mixture and beat with an electric mixer on medium speed until creamy.
  4. Add the egg or egg replacer and mix well.
  5. Add flour mixture and beat on low just until blended. The dough will be pretty soft.
  6. Cover with plastic wrap and put in the freezer for about 90 minutes or in the refrigerator four hours until firm.
  7. Preheat oven to 325F/165C/gas mark 3.
  8. Cover four baking sheets with parchment paper.
  9. Place the dough bowl into a larger bowl filled with ice water. This helps keep the dough firm while you’re working with it. Use a knife and a tablespoon to measure out the cookies, rolling them between your palms into balls. You can roll the cookies in a bowl of maple or raw sugar to cover (this does make for a really sweet cookie).
  10. Place onto the cookie sheets about 2 inches apart (cookies spread a bit). Flatten the cookies with a piece of waxed paper before putting them in the oven. They will not spread the way regular cookies do.
  11. Bake two pans at a time, switching position after 8 minutes, until they are golden brown at the edges and spring back lightly when pressed, 16-18 minutes total.
  12. Let sit on the sheets about 1 minute, then use a palette knife or thin metal spatula to move cookies to wire racks to cool completely.
  13. Store airtight up to three weeks, although these didn’t last long in my house!
Candied ginger
  1. Scrub the ginger, peel it, and slice very thinly using a sharp knife or mandoline on the thinnest setting.
  2. Put in a non-reactive saucepan with the agave syrup and 1½ C. filtered water and bring to a boil. Simmer for 30 minutes.
  3. Turn up the heat, just under a boil, and cook for 30 minutes more. After it cools a bit, place in a clean glass jar and refrigerate.
Recipe Notes

Per cookie:

  • 76 calories
  • 2 g fat
  • 1 g saturated fat
  • 1 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 64 mg sodium (42 mg sodium with salt omitted)
  • 80 mg potassium
  • 13 g carbohydrate
  • 1 g fiber
  • 8 g sugars
  • 1 g protein
  • 2 Weight Watchers Points Plus

If you use egg replacer and vegan margarine, these cookies are vegan. I use 1 T. flaxseed meal plus 3 T. water for one egg, letting it sit 5 minutes before adding. You can use 2¼ C. Bob’s Red Mill all-purpose flour mix instead of the three flours, if you can have bean flour. This was my first time using maple sugar, which is organic maple syrup that’s been dehydrated and functions like crystallized raw sugar. In small amounts, this works fine for me. But if I overdo it on these cookies, I start to get some sugar inflammation symptoms, so be thoughtful about your intake. If you don't have a lot of willpower (like some Recipe Renovators I know), make a half recipe.

Thanks to David Lebovitz for the original recipe and instructions here for candied ginger.

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