GLUTEN-FREE GINGERSNAPS

Gluten-Free Gingersnaps image

These are flat and crunchy, crispy gingersnap cookies made with oat flour.

Provided by Cameron Houser

Categories Desserts Cookies Gingerbread Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 10

Ingredients

1 ½ cups white sugar, divided
¾ cup margarine
1 egg
¼ cup molasses
2 cups oat flour
1 tablespoon ground ginger
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.9 g, Cholesterol 5.2 mg, Fat 4.4 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 119.6 mg, Sugar 9.6 g