If you love ginger, this Gluten Free Ginger Cookie recipe will make your day!
Not only are these gluten free gingersnap cookies bursting with ginger and molasses flavors, but there are also chunks of candied ginger to add a delicious zing! Get ready for the holidays with these amazing gluten free cookie recipes.
My husband has been begging me to make him a gluten free ginger cookie for about a month now.
When he was a programmer, gingersnap cookies were his "team's" go-to snack. The guys would dig in and eat these cookies during those late nights to keep them energized. Although my husband doesn't miss those "all-nighters" getting the code ready for products to ship, he does miss gingersnaps since going gluten free."
This easy gluten free ginger cookie recipe is perfect for the holidays, or anytime!
If you LOVE ginger as much as we do, you may want to try these Gluten Free Gingerbread Magic Bars.
The gluten free gingersnap cookies we buy in the store are usually very hard and crunchy. We often will use these store-bought crunchy gingersnaps for pie crusts, but they can be hard to eat out of the bag.
My gluten free ginger cookies recipe makes cookies that are more chewy, soft, and they seem to just melt in your mouth!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Candied ginger - This adds some extra zing! There are so many things you can do with these gingersnaps! You can eat them as they are, drizzle icing on top, or even make whoopie pies out of them with a little frosting.
- Molasses - Feel free to use regular or blackstrap molasses.
- Add white chocolate chips for a sweeter cookie
- To make these nut free, substitute the ½ cup almond flour for ¼ more of the gluten free flour blend.
- If your gluten free flour blend doesn't contain xanthan gum, add 1 teaspoon!
- I have made this recipe with a butter substitute, butter, and coconut oil. The cookies spread a little more with the coconut oil, but still taste delicious. This is the best way to keep this recipe dairy free!
Recipe step by step directions:
Step 1: In a large bowl, whisk in the wet ingredients to blend them well.
Step 2: Add the wet ingredients into the dry ingredients. Mix well and add the candied ginger pieces. If you love a LOT of ginger flavor, feel free to add more candied ginger!
Step 3: Use a cookie scoop to drop the cookie dough onto a parchment paper-lined cookie sheet.
Step 4: These gluten free molasses cookies take about 8-10 minutes to bake at 350º F. Baking time will depend on how large the cookie dough balls are.
Tips and Recipe FAQ:
You can easily use a standing mixer to make this easy gluten free cookie recipe.
Definitely! Most of the cookie recipes on my blog can be frozen. We do this all of the time so that we don't overeat sweets!
You can easily make these cookies dairy-free by using vegan butter.
I like to use blackstrap molasses, but either kind is fine to use in this cookie recipe.
These gluten free gingersnap cookies make delicious Christmas cookies, and are perfect for a holiday cookie exchange!
More Gluten Free Cookie Recipes to Try:
- Gluten Free Strawberry Linzer Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Cookie Bars
- Easy Gluten Free Vanilla Wafers
- A great cookie sheet. This is something that is important so your cookies cook evenly.
- Cookie scoop. These are great so that your cookies are all the same size.
Gluten Free Gingersnap Cookies
- Preheat the oven to 350º F.
- Spray non-stick oil onto a cookie sheet.
- In a large bowl, whisk the dry ingredients together.
- In a small bowl, add all wet ingredients and whisk to blend.
- Pour wet ingredients into the dry ingredients and mix well.
- Using a cookie scoop, put batter onto the cookie sheet.
- Bake for 8-10 minutes until done.
- Remove from oven onto a cooling rack.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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