Gluten-Free Gingersnap Cookies

Gluten-Free Gingersnap Cookies

Gluten-Free Gingersnap Cookies
Made with gluten-free ingredients and fresh ginger, these gingersnap cookies are great for holiday parties and potlucks.

Using an electric mixer, combine 1/2 cup cane sugar and butter brown sugar in a bowl and beat until creamy.

Egg should be added and combined.

Add vanilla extract and molasses after that.

Blend almond and oat flours.

fresh ginger and coconut flour ginger root powder baking soda 1 cinnamon stick 1 teaspoon each of nutmeg and cloves in a different bowl.

Slowly add to the butter mixture and combine.

Dough will be very wet before it is chilled, so refrigerate it for at least an hour and up to overnight.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

2 large baking sheets should be lined with parchment paper.

Add 1/4 cup of cane sugar.

In a shallow dish, combine 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.