Eating healthy doesn’t mean that you can’t enjoy a little treat once in a while. It had been ages since I had some cookies, and I thought that it was a good time to make those gluten-free ginger snaps I always wanted to try. This recipe comes from the Bob’s Red Mill website, but I tweaked it a bit to suit what I had on hand.
It turned out delicious, even though I’d definitely make these a little thinner next time (I had made them at 1/4” thick). And don’t forget to remove them from the cookie sheet when they are still hot if you don’t want to have to fight to get them out of there.
I like this recipe because it’s very quick to make, only has a few ingredients, is fat free, gluten free, and sweeten with honey and blackstrap molasses instead of sugar. For those who avoid honey, I think brown rice syrup could make a good substitute.
Fat free gluten free ginger snaps
- 1 cup Brown Rice Flour
- 1/2 cup Buckwheat Flour
- 1 tsp Ginger Root (Powdered)
- 1 tsp ground Cinnamon
- 1/4 tsp Sea Salt
- 1/2 cup Honey
- 2 Tb Blackstrap Molasses
Preheat oven to 350 degrees F. Grease a cookie sheet, set aside. Mix together the flour, spices and salt. Add the honey and molasses and stir together to form a thick, dry dough ball. Dampen your hands and pinch off small sections and roll into 3/4″ balls. Place these 3″ apart on a greased cookie sheet. After making all the dough into balls, press each flat (1/8″ thick) with the bottom of a wet glass.
Bake for 12-15 minutes. Be careful not to overcook them. Remove from cookie sheet immediately.
Makes 2 dozen 1-1/2″ cookies