Gingersnap Cookies

Posted by on Jan 9, 2012 in desserts | 0 comments

One of my favorite memories as a child was making Christmas cookies.  We had this old cookie cutter shaped like a gingerbread man.  Whenever I think of this season, I think of that gingerbread man and the smell and flavor he brings to mind.  I hope you enjoy this gluten free version of gingersnap cookies.

Gingerbread Cookies

  • 1/2 cup + 1 tablespoon grapeseed oil
  • 1/2 cup agave nectar
  • 1 egg
  • 1/4 cup blackstrap molasses
  • 2 cups brown rice flour mix from Authentic Foods
  • 2 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon cinnamon.
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon sea salt
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the grapeseed oil, agave nectar, egg, and molasses.
  3. In a smaller bowl, combine the flour, baking soda, xanthan gum, and spices.
  4. Gradually add the dry ingredients to the wet ingredients, stirring to combine.
  5. Refrigerate for 1 hour.
  6. Roll into balls and place on a parchment lined baking sheet.
  7. Bake 8-10 minutes.
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