Gluten Free Smoky Ginger Quiche Bites Recipes

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GLUTEN-FREE GINGERSNAP COOKIES



Gluten-Free Gingersnap Cookies image

I decided to squeeze in one more holiday cookie recipe before the New Year! These gluten-free gingersnaps are the best cookie I've ever made, and I might even go as far to say my new favorite cookie of all time! They are made with nut and oat flours and pack a serious flavor punch, thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think crispy outside and soft inside. These are exactly that!

Provided by Isabel Carlisle Storolis

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h30m

Yield 25

Number Of Ingredients 18

¾ cup unsalted butter, softened
½ cup brown sugar
½ cup unbleached cane sugar
1 egg
¼ cup blackstrap molasses
1 teaspoon vanilla extract
1 cup oat flour
½ cup almond flour
⅓ cup coconut flour
1 (1/4 inch thick) slice fresh ginger, grated
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ cup unbleached cane sugar, or as needed
½ teaspoon ground cinnamon, or as needed
¼ teaspoon ground nutmeg, or as needed

Steps:

  • Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
  • Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
  • Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd as they will flatten and spread.
  • Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 13 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 57.2 mg, Sugar 7.9 g

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