Gluten-Free Gingersnaps
These gluten-free Gingersnaps are rich, buttery, nutty and packed with those cozy, warm flavors that are perfect for a cold evening.
Ingredients
- 2 cups almond flour
- ½ teaspoon ground nutmeg
- 1 tablespoon molasses
- 2½ teaspoons ground ginger
- ⅓ cup granulated erythritol
- ⅓ cup softened butter
- 1 egg white
- ⅛ teaspoon ground cloves
Instructions
- Add the almond flour, ground nutmeg, molasses, ground ginger, erythritol, softened butter, egg white, and ground cloves to a bowl.
- Mix until a cohesive dough forms.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F and prepare a baking sheet.
- Place the chilled dough between two sheets of plastic wrap.
- Roll the dough out evenly until it is about ¼ inch thick.
- Use a cookie cutter to cut out the cookies.
- Transfer the cookies to the prepared baking sheet.
- Bake for 8–10 minutes, or until lightly golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes.
- Carefully transfer the cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
- Chilling the dough makes it much easier to roll and cut.
- Keep the dough between plastic wrap while rolling to prevent sticking.
- If the dough becomes too soft while working with it, refrigerate it again briefly.
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
- Store completely cooled cookies in an airtight container.