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Ginger Snaps Gluten Free
Preheat oven to 350. Lightly grease a cookie sheet. (Silpat) Mix together flour, cloves, ginger, cinnamon, baking soda, xantham gum and salt. In a separate bowl, mix butter, molasses and sugar together. Slowly stir in dry ingredients. Dough will be sticky. Refrigerate for several hours. Divide dough into 3 equal parts. Roll into logs between 1/2 to 2 inches thick. Cut logs into 1/2 to 1/3 inch thick. (or drop by tsp.fulls on baking sheet. Bake for 8-10 minutes
CALORIES: 95.1 |
FAT: 3.2g |
PROTEIN: 1g |
CARBS: 15.5g |
FIBER: 0.1g