Gluten Free Gingersnap Cookies

From: UmmBinat

On Apr 25, 2009

I was in a huge rush and quickly decided on this recipe. Then I realized it called for molasses (obviously!) So I looked up substitutes but I didnt have any of them so I just mixed some water and white sugar in replacement. I also replaced the butter with canola oil to be dairy free. Im sure butter would make them have a better flavour. As another reviewer, I had trouble crisping them even in 10 minutes and they were still a pretty thick. I doubled the ginger and cinnamon but didnt add ground cloves (had none) I also added a couple dashes of ground nutmeg. Increasing the spices made them more tasty. If there is a next time when I buy molasses and potato starch without sulfates, I will use brown sugar instead of white.

From: SeriousMoms

On Jan 13, 2009

Yum! I cut down on the cloves as a personal preference (just a tiny bit) but other than that followed the recipe. They were GREAT!!! Thank you!!

From: Chef #365101

On Nov 11, 2006

These cookies went like hotcakes! They were so chewy, sofy and delicious. I took them to work and the girls thought they were better then regular gingersnaps! These were such a hit. I can't wait to make them for the holidays and use green & red colored sugar! The way that made them that soft was i only cooked them for 6 min. I probably got about 5-6 dozen cookies. I also fridged them for atleast 3 hrs. Thanks glutenFreegirl. Us gf chicks need to stick together.

From: Doeki

On Dec 20, 2007

This truly is a good recipe. It might be my oven, but I was not able to get them really crisp. I also doubled up on the spices and added some nutmeg and allspice. The cookies have great flavor and texture and actually hang together instead of crumbling as so many GF products do.