Gluten Free Gingersnap Cookies

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Nutritional Info
  • Servings Per Recipe: 34
  • Amount Per Serving
  • Calories: 101.8
  • Total Fat: 6.8 g
  • Cholesterol: 15.6 mg
  • Sodium: 68.8 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.8 g

View full nutritional breakdown of Gluten Free Gingersnap Cookies calories by ingredient


Introduction

My kids love these cookies, this dough is also great for gluten free pumpkin pie crust, or gluten free pumpkin cheese cake crust. It's a huge hit, and even those who aren't gluten sensitive love these cookies!

Recipe from: The Healthy Home Economist My kids love these cookies, this dough is also great for gluten free pumpkin pie crust, or gluten free pumpkin cheese cake crust. It's a huge hit, and even those who aren't gluten sensitive love these cookies!

Recipe from: The Healthy Home Economist
Number of Servings: 34

Ingredients

    1 1/2 cups crispy almonds (I used 1 1/2 c almond meal)

    1/2 cup butter softened

    1 cup arrowroot powder

    1 egg

    1/2 cup sucanat

    1 TBL water

    1 1/2 tsp ground ginger

    1 tsp cinnamon

    1/4 tsp nutmeg

    1/4 tsp ground cloves

    1/2 tsp sea salt

Directions

Grind crispy almonds in a food processor until they are ground into almond flour. It is not necessary for the almond flour to be extremely finely ground as a more coarse texture turns out fine when mixed with the arrowroot powder. (I used pre-ground almond meal) Mix in remaining ingredients. Form into balls the size of a ping pong ball and place on a cookie sheet lined with parchment paper. Bake at 300F for 15-20 minutes, removing pan from the oven after 5 minutes to press each ball lightly with a fork before baking the remaining amount of time. Cool and store in an airtight container in the refrigerator.

From The Healthy Home Economist

Serving Size: 34 small tablespoon scoop size cookies

Number of Servings: 34

Recipe submitted by SparkPeople user MAPLE3121.