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Ginger Snaps--Wheat/Gluten Free


Ginger Snaps—Wheat/Gluten free

¾ cup organic butter

1 cup brown sugar

¼ + 1 Tbsp organic molasses

1 organic egg

2 ¼ cup Amazing Flour Mix (recipe in A Wheat Free Life vs the Holidays)

2 tsp baking soda

¼ tsp sea salt

1 tsp ginger

1 tsp cinnamon

1 tsp cloves

(Note: make sure your spices are clean and wheat/gluten free)

In a mixer cream together the butter, sugar and molasses. Then add the egg, baking soda, sea salt, ginger, cinnamon and cloves. Mix thoroughly.

Lastly add in the Flour mix ¼ cup at a time until all of the flour is incorporated.

This mixer will allow you to roll the dough into balls. Make the balls about half the size of a golf ball then roll these dough balls in organic granulated cane sugar and set the cookie dough balls onto a cookie sheet and then gently press down on the dough with a fork. Make sure you allow room for the cookies to spread as they cook.

Bake @ 350 degrees for 8-10 minutes then allow to cool on a cookie rack. Once cooled store in an airtight container.

Amazing flour Mix:

2 cups brown rice flour (gluten free)

½ cup Tapioca Flour

½ cup Arrowroot Flour

1 Tbsp Xanthum gum

Mix well and store in an airtight container


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