I grew up on Mi-Del Gingersnaps and they were my freaking favorite! The specific ginger flavor and crunch they have is one I’ll never forget. They do make a gluten free version, but they contain palm oil which I don’t eat. I haven’t been able to find a gluten free gingersnap quite like childhood since.
I finally recreated a gluten free version that almost made me cry because they taste just like my childhood! I’m generally a soft cookie fan, but when it comes to gingersnaps, they are supposed to SNAP! If you also are a fan of crunchier gingerSNAP, then you’ll love these too.
Makes about 18 cookies
-1/4 cup white, granulated sugar (plus an extra 1/4 cup for rolling the cookies in)
-1/3 cup brown sugar or brown coconut sugar
-1/2 cup softened coconut oil or butter
-3 tbs. molasses
-1 cup 1:1 gluten free flour (I used King Arthur, if you are paleo you could probably use tapioca or arrowroot starch, but I haven’t tested this)
-1 cup Tigernut our almond flour
-2 tsp. baking soda
-1.5 tsp. ground ginger
-1 tsp cinnamon
-1/4 tsp salt
Preheat oven to 350F.
Beat the sugar and oil/butter in a stand mixer with the paddle attachment on low for one minute. Or a hand mixer on low if you don’t have a stand mixer.
Add the molasses and egg to combine.
Mix all the dry ingredients in a small bowl. Add they dry in thirds to the wet mixture, mixing on the lowest setting until just combined after each addition.
Take large tablespoon sized portions of dough, you should get about 18 cookies, and roll into a ball. Roll the balls in the 1/4 cup of extra sugar if desired, then place on a parchment lined baking sheet 2 inches apart (they will spread!).
Bake for 15 minutes then remove and let cool for 10 minutes on the pan. Transfer to a wire rack to finish cooling. They will be crunchy around the edges and soft in the middle at first, but if you let them sit overnight then the entire cookie becomes crunchy!