Gluten-Free Gingersnaps recipe
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Ingredients
- 1 ½ cups white sugar, divided ¾ cup margarine 1 egg ¼ cup molasses 2 cups oat flour 1 tablespoon ground ginger 3 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground cardamom
Nutrition Info
- 95.4 caloriescarbohydrate: 13.9 gcholesterol: 5.2 mgfat: 4.4 gfiber: 0.6 gprotein: 0.9 gsaturatedFat: 0.8 gservingSize: -sodium: 119.6 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Gingersnaps
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl, stir into the molasses mixture to form a dough.
Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.