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Gluten-free Ginger Cookies
Servings: 28 cookies
Soft, chewy, and full of warm spices, these Gluten-free Ginger Cookies are perfect for cozy snacks, holiday baking, or everyday treats. Naturally sweetened, easy to make, and adaptable for a vegan lifestyle, they deliver classic ginger cookie flavor without gluten or refined sugar.
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Ingredients
- 1 cup low carb brown sugar (or alternative. See Recipe Notes)
- 3/4 cup butter softened. Ghee or vegan butter are alternatives.
- ¼ cup molasses (see Recipe Notes for lower carb options)
- 1 egg or egg substitute (like this powdered egg replacer)
- 2 ⅓ - 2½ cups gluten-free flour
- 1 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 5/8 teaspoons xanthan gum if not using a gluten-free blend that contains xanthan; optional
- ¼ teaspoon salt use ½ teaspoon if using unsalted butter
- granulated low-carb sweetener for topping.
- ⅛ teaspoon stevia extract optional, if needed for additional sweetness
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- Preheat oven to 350°F.
- In a large mixing bowl cream together the butter and sweetener until fluffy.
- Add the egg and molasses and beat well.
- Stir the flour, baking soda, ginger, cinnamon, cloves and salt into the creamed mixture until well mixed - taking care not to overmix.
- Cover bowl and let rest in fridge for 30-60 minutes or overnight.
- Roll into tablespoon sized balls and dip the tops into the white sugar.
- Place the balls sugar side up on the prepared baking tray 2 to 3 inches apart.
- Bake until edges are set and tops are cracked, about 10-12 minutes.
Notes
- Lower carb molasses alternative: For fewer carbs, use 2 tablespoons and add 2 tablespoons additional allulose or comparable sweetener or use a sugar-free molasses substitute.
- Because these are gluten‑free and sweetened with an allulose blend instead of sugar, they bake up a little softer and chewier than a traditional glass‑crisp gingersnap, but they’re still full of spice and have that classic crackly top.
- Don’t over-mix the dough to keep cookies soft and tender.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack to prevent breaking.
- Measure gluten-free flour accurately, as too much can make cookies dry.