Gluten Free Gingersnaps!

“These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.”
READY IN:
20mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
  2. Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 – 10 minutes.

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