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Gluten Free Gingersnap Cookies

Sandi Gaertner
Soft and chewy gluten free gingersnap cookies are a delicious snack to enjoy anytime.
4.58 from 21 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 20 cookies
Calories 159 kcal


  • 1 ¾ cups gluten free flour blend * see note
  • 1 tablespoon powdered ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • teaspoon salt
  • ¾ cup butter
  • 1 cup brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 3 tablespoons candied ginger chopped


  • 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.


  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 159kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 193mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 225IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword gluten free gingersnap cookies, gluten free gingersnaps, gluten free molasses cookies
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