{gf} Ginger Snap-Less Snaps

 A few weeks ago, I bought a package of gluten free gingersnaps from a store…they were really good! So I was on the mission to find a good recipe and try to recreate them. A wonderful gluten free cookbook I have (Life Tastes Good Again) had a recipe, but they use a lot of starches for baking. And from the experience I’ve had, too many starches make it taste “glutenfreeish” (as I call it…Leah says it tastes like “cow” 🙂 )  So I decided to fix the recipe up a little bit. So here is my new and improved version of gluten free ginger snap-less snaps. If you really want them to snap, bake them a little longer. If you accidentally bake them too long, come back in a few days and I’ll give you a recipe using those over-baked gingersnaps.  So while you’re waiting for that recipe, go and over-bake a few gingersnaps. 🙂 Trust me, you’ll be glad you did! Before or after that recipe, I’ll give you one that uses the perfectly-baked gingersnaps!

Gluten Free Gingersnaps

3/4 C. butter, softened (or shortening)

1 C. sugar

1/4 C. molasses

1 egg

1/4 t. salt

2 t. baking soda

1 t. ground ginger

1 t. ground cloves

1 t. ground cinnamon

1/2 C. millet flour

1/2 C. arrowroot

1/2 C. brown rice flour

1/2 C. sorghum flour

1 t. xanthan gum

1/2 C. sugar (for rolling)

Preheat oven to 370ºF.

Soft together salt, baking soda, ginger, cloves, cinnamon, flours, and xanthan gum.

Cream butter and sugar. Beat in molasses. Add egg, mixing only until combined. Add dry ingredients to the creamed mixture. (The cookie dough should be easy to handle and roll. If it sticks to your hands, add some extra flour.)

Place 1/2 C. sugar in a small bowl. Roll dough into 1-inch balls and roll them in the sugar. Place cookies 2-inches apart on an ungreases cookie sheet.

Bake for about 10 minutes.

 

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