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Chewy Gluten-Free Gingersnaps on a wire rack.

Gluten-Free Ginger Cookies (Chewy & Dairy-Free)

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  • Author: Robin Brookshire
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 2 dozen 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free

Description

These gluten-free ginger cookies have a warm, spicy flavor and a soft, chewy texture. They’re perfect any time of the year and are especially festive as a Christmas cookie.


Ingredients

Scale
  • 2 ¼ gluten-free flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • ½ cup dairy-free butter, softened to cool room temperature
  • 1 cup granulated sugar, divided
  • ½ cup light brown sugar, packed
  • ⅓ cup molasses, unsulfered
  • 1 large egg

Instructions

  1. Preheat oven to 350°. Line a cookie pan with parchment paper or a silicone mat.
  2. Whisk together gluten-free flour, baking soda, ground ginger, cinnamon, cloves, and sea salt in a medium-sized bowl. Set aside.
  3. Use a stand or hand mixer to blend together 1/2 cup of the granulated sugar, brown sugar, and dairy-free butter. Then, mix in the egg and molasses.
  4. Next, add the flour mixture to the butter mixture and mix until thoroughly combined.
  5. Put the other 1/2 cup of granulated sugar in a small bowl. Use a cookie scoop and scoop the dough into balls, then roll each one in the sugar and place them on the prepared cookie pan at least 2 inches apart.
  6. Bake for 12-13 minutes. Remove pan from the oven and place on a wire rack for 5 minutes. Then, remove the cookies from the pan and place them on the wire rack to cool.

Notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

The size cookie scoop I used for this recipe is a medium cookie scoop, and it holds about 2 tablespoons and is called a size #40 scoop. If you use a smaller cookie scoop, decrease the baking time by about 2 minutes.