Gluten Free Gingersnap Cookies

From: UmmBinat

On Oct 20, 2009

4 1/4 stars these are really good texture but only if cooked just right I felt they had a nice flavour. DH didnt like them but he had a hard one 3 days later! I cut the recipe in half and it still made a ton of dough. I did find I had to flatten the cookies myself before putting them in the oven and that may be what contributed to some being harder than other, as baking them as balls they stayed pretty ball like but that may be because of my modifications. I replaced the butter with canola oil in a lesser amount because we are dairy free. I used fancy molasses and egg replacer. Instead of xanthan gum I used guar gum because of a corn allergy and increased the spices by also adding a little bit of allspice but no ground cloves. I added the additional white sugar after baking to look authentic. I will may make these again and not press them down so hard and also use a better oven.

From: stephanie1_us

On Oct 18, 2009

Great Cookies! I did however have a problem getting them to get hard.. they were so squishy that they wouldnt harden in the middle. Since I'm allergic to eggs, I substituted apple sauce and splash of olive oil. I also used margarine, instead of butter because I'm allergic to milk. So after my first batch in the oven was destroyed...I added a 1/4-1/2 cup sweet sorghum flour to the bowl,mixed and baked the cookies for about 10 minutes. After adding the extra flour they turned out great. Also be careful as these cookies will fall flat if you shut the oven door too hard, or bump the stove.

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.