Gluten Free Ginger Snaps Recipe

Erin Coleman, R.D., L.D.
Ginger Snap Cookies

Ingredients for Gluten Free Ginger Snaps Recipe

  • 3/4 cup brown sugar
  • 3/4 cup cane sugar, divided
  • 3/4 cup butter
  • 2 large eggs
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups gluten-free chickpea flour


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a hand mixer, cream together the brown sugar, butter, and 1/2 cup of the cane sugar.
  3. Mix in the eggs and molasses.
  4. Add the baking soda, vanilla, and spices (cinnamon, salt, nutmeg, cloves and ginger), and mix well.
  5. Add the chickpea flour, and stir until well combined.
  6. Roll dough into 1-inch balls, and coat with the remaining 1/4 cup of cane sugar.
  7. Place the dough balls on lined baking sheet.
  8. Bake the cookies for about 15 minutes until cookies are set.
  9. Cool the cookies on a baking sheet, and enjoy!
  10. Store cookies in an airtight container for up to one week in room temperature, or one month in the freezer.

Servings: about 35

Gluten Free Ginger Snaps Recipe