Gingersnaps
Yield:
8 cookies
Prep Time:
5 minutes
Total Time:
5 minutes
A gluten free version of one of my favorite cookies.
Ingredients
Dry ingredients
- 1/2 cup gf flour
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. salt
- Pinch cloves
Wet ingredients
- 1/4 cup brown sugar
- 3 Tbsp. oil
- 1 1/2 Tbsp. blackstrap molasses
- 1 Tbsp. applesauce
- White sugar for rolling
Instructions
- Whisk the wet ingredients together until smooth.
- Combine the dry ingredients together separately.
- Stir the dry mixture into the wet mixture until a sticky dough forms.
- Rest the dough for 15 minutes (optional).
- Roll the dough into balls and coat them in sugar.
- Bake at 350°F for 8 minutes, then remove from oven. Flatten cookies, then return baking sheet to oven for 1-2 more minutes.
- Remove from oven and allow cookies to cool on the baking sheet for 5-10 minutes then move to a wire rack.
