This 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
Ingredients
Gingersnaps
- 1/2 cup ginger (candied)
- 1/2 cup molasses
- 1-1/2 tbsp ginger (fresh)
- 2 tsp ginger (dried)
- 1 cup granulated sugar (organic) maple sugar, firmly packed brown sugar (120 g)
- 3/4 cup Earth Balance margarine, butter (135 g)
- 1 eggs large, or egg replacer for one egg
- 3/4 cup brown rice flour (120 g)
- 3/4 cup oat flour (gluten-free) (100 g)
- 3/4 cup sweet sorghum flour (100 g)
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp sea salt kosher salt
Candied ginger
- 8 ounces ginger (fresh)
- 1/2 cup agave syrup
Notes
- 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
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Can I use crystalized ginger for these, or is candied ginger different? Moister, I would guess? Would ginger marmalade work better as a substitute?
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