Ginger Snap Cookies

This recipe is very, very similar to my recipe for Blackstrap Molasses Cookies. The taste is quite different though, and *so* yummy! I love the strong ginger flavor.

2 Cups Gluten Free Flour Blend
2 tsp. {Freshly} Ground Ginger
2 tsp. Cinnamon
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 Cup Grapeseed Oil
1/3 Cup Brown Sugar
1/4 Cup {real} Maple Syrup
1/2 Cup Blackstrap Molasses
1 Tbsp. Hot Water

Small bowl of Granulated Sugar
Candied Ginger, chopped into tiny pieces

To Make:
Combine dry ingredients in medium sized mixing bowl, stirring thoroughly.
Combine wet ingredients in a small bowl, then add to the flour/dry mixture.
Stir thoroughly to incorporate.
Place dough in the fridge while the oven preheats to 350 degrees.

To Bake:
Take dough from the bowl in uniform, small amounts, rolling each into a ball. I like to use a small scoop so they're all the same.
Roll the dough balls in the granulated sugar, then place evenly on parchment paper.
Top each cookie with two or three small pieces of candied ginger.
Bake for approximately 11 minutes at 350 degrees.
Cool on the pan for several minutes before removing to a cooling rack.


  1. LOVE these too!! I just made gingersnaps!! I'm never sure how to make gluten free things not gluten free!! For example, if I sub regular flour, do I take out the Xanthan?

  2. Yes, exactly! My recipe inspiration stemmed from a non-GF recipe. I have no reason to believe you would have anything but yummy results by simply replacing the GF Flour with traditional AP Flour, and removing the Xanthan Gum.

    Xanthan Gum acts as a binder/sort of leavening agent in a recipe where gluten cannot be relied on :)

  3. I am not sure what gluten free flour is...I stay away from wheat so I make a mixture of almond, quinoa, brown rice, sometimes coconut flours etc., but the texture definitely changes from regular flour. So...was wondering if gf flour that you buy is still wheat and if your baking texture is the same

    1. Corey--I'm 100% gluten free, so no wheat, rye, or barley for this girl. Gluten Free flour is, as the name implies, free of gluten; and therefore, free of wheat. I most commonly use Bob's Red Mill Gluten Free All-Purpose Flour Blend. I buy it in large quantity and am typically very happy with my results {texture, etc.} in using this simple, pre-made mixture. I'm a busy mom--so I like that I don't need to create my own blends when I'm pressed for time and want to whip up a yummy treat for my family.

      When I write and post most all of my recipes here, I want others to feel free to use their flour blend of choice. So, when a recipe calls for "Gluten Free AP Flour," or the like, you should choose whatever blend you're most happy with.


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