Crisp Gluten Free Gingersnap Cookies

Whether you dip them in tea, melted white chocolate, or eat them as is, these Crisp Gluten Free Gingersnap Cookies, which are also dairy-free, are the perfect treat to keep on hand.

Crisp Gluten Free Gingersnap Cookies by The Baking Beauties

When I was growing up, I recall chilly fall or winter afternoons when we would make ourselves a cup of tea and sit around the table chatting, enjoying whatever baked good was in the house. I would dip my crisp gingersnap cookies into my large mug of Earl Grey tea, which could only be done once since the cookies soaked up the tea and quickly became soft. Risking a second dip might mean that the cookie would break off in the tea. The flavour combination of the hot tea with the gingersnap cookies was perfectly satisfying as the wind and cold blew outside the windows.

I have tried making a gluten-free version of these thin, crisp gingersnap cookies for quite some time. The first few versions just weren’t quite right. The dough ran or the spices weren’t properly balanced. Sometimes gluten-free baking is just a matter of finding the right combination of flours and starches, and after a few unsuccessful attempts, I’ve finally got it!

These cookies are not only gluten-free, but they are also dairy-free since they are made using oil instead of butter. They are light, crisp, and filled with the wonderful spicy flavour that I was looking for. They would work fantastic along side a Pumpkin Cream Cheese Dip, or you could crush them up to use them as the base for a cake (like my winning Pumpkin Cheesecake). But I prefer to enjoy them just as they are, with a nice hot cup of tea. :)

Crisp Gluten Free Gingersnap Cookies
Serves: 100 cookies
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup millet flour
  • 1/2 cup brown rice flour
  • 1/3 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tablespoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar (for rolling cookies in)
  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, and molasses.and vanilla.
  3. In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
  4. Mix the dry ingredients into the wet ingredients, and stir until fully combined.
  5. Roll 1 teaspoon of dough into a ball, and roll in the remaining sugar to coat. Place on prepared baking sheet, leaving 2-inches between cookies.
  6. Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.


This recipe was created in hopes of winning a trip from Manitoba Canola Growers to Food Bloggers of Canada Conference 2013, which is hosted by Food Bloggers of Canada. This type of opportunity hasn’t been available to Canadian food bloggers before, but I think it would be a great chance for me to grow and learn as a blogger. *Fingers crossed!*


33 Responses to Crisp Gluten Free Gingersnap Cookies

  1. Mardi (eat. live. travel. write.) October 22, 2012 at 7:56 am #

    Jeanine, these look amazing – an gluten free too? Bonus for all my gluten-free friends! Good luck in the FBC contest!

    • Jeanine October 22, 2012 at 2:45 pm #

      Thanks, Mardi! They are really good. My non-GF friend even agrees. :)

  2. Ellen October 22, 2012 at 10:18 am #

    THanks for entering the My Cookies are the Best contest with Manitoba Canola Growers. A beautiful picture and a great recipe! Good luck. Ellen

    • Jeanine October 22, 2012 at 2:46 pm #

      Thanks, Ellen! Fingers are crossed now!! :)

  3. Lorna October 23, 2012 at 12:39 am #

    Okay, I am new to your site with all your GF recipes, but those ginger snap cookies look sooooo good and real. My 8 y/o son hoped they might jump out of the computer screen, then he wouldn’t have to wait for Mum (that’s me) to bake them for us. The corn starch what can I use to replace it ? A little more of one of the other flours ? As mentioned in other comments, both of us are Celiacs with the added bonus allergies of corn, dairy and soy. (I use guar gum since X. gum is made from corn.) Yes, I like to bake and eat baking that works, because I’m not good at GF baking failures. Been there, done that :( don’t need a repeat ! My baking supplies are going to be busy with these cookies tomorrow. Thank you times a gazillion says my son !

    • Jeanine October 23, 2012 at 6:23 am #

      You can just use another 2 Tablespoons of rice flour, if you can’t have the corn. The cornstarch just adds a slight chewiness to the middle of the cookie, but either way, they’ll still be good. 😉 Enjoy them!

    • April October 24, 2013 at 1:28 pm #

      We also can’t have corn, and use arrowroot flour instead. It works great as a substitute (even for gravies!)

  4. Betty October 23, 2012 at 11:04 pm #

    Dunking cookies..I remember as a kid how we tried to accomplish double dunking but that usually failed and pretty soon our drink of choice tasted much like the cookies:) These cookies looks wonderful as usual, Jeanine and that doesn’t surprise me at all that you had success with this recipe. You work until you do:)

  5. Genee' October 24, 2012 at 7:27 am #

    I have a problem…..being newly GF I don’t have a firm understanding of mixtures, so I tend to follow a recipe to a “T”. BUT, hubby is allergic to potatoes (night shades)! What should I substitute for potato starch in my flour mixture?! I sooooooo appreciate your help! TIA!

    • Jeanine October 24, 2012 at 7:30 am #

      You could try using arrowroot starch, or even more tapioca starch. But, since I haven’t tried it, I can’t say if the results will be EXACTLY the same or not, but should be similar. :)

  6. Heather October 24, 2012 at 2:05 pm #

    Jeanine~ I found your blog through Pinterest recently. I want to THANK-YOU! You are seriously saving my life! My 10 yr old and I were diagnosed with celiac this past June 2012 and it has been a struggle to find anything she likes! I can put up with “It’s better than Nothing” attitude, however, she doesn’t understand why she should have to. So Thank-you for all your hard work on our behave! I love to cook & bake and I have been having fun trying all of your delicious recipes. You are my HERO!

  7. lynsey January 4, 2013 at 7:29 pm #

    We made these today and they were delicious! In the morning, I made the dry ingredient mixture and set the butter out to reach room temp. Later after lunch, I completed the recipe for the rest of the cookies. For one of the batches, the dough had been refrigerated a little bit, and they kept their shape better. They turned out great. Thank you for sharing your recipes!

  8. Beth October 24, 2013 at 1:51 pm #

    But I don’t have sorghum or millet flour :( and I want to make ginger snaps my daughter can eat. Substitutes?

    • Jeanine Friesen October 29, 2013 at 6:41 am #

      I’d suggest a shopping trip, Beth. 😉 I’ve only made the cookies this way, sorry!

  9. Jenn November 8, 2013 at 10:39 am #

    Just what I wanted to find this darn chilly morning in Calgary.. Thanks so much. Off to the store, because somehow I ran out of everything lol Thanks for the recipes.. It’s baking season again. :) :)

    • Jeanine Friesen November 11, 2013 at 11:37 am #

      lol, I always seem to run out of everything all at once too. :) Hope you enjoyed them, Jenn! I like them with a nice hot cup of tea. Mmm…

  10. Susan November 15, 2013 at 2:34 pm #

    Great recipe Jeanine! Can’t wait to make them. Can you freeze these cookies? If so, for how long?
    Thank you so much for all your hard work testing and putting all your recipes on your website.

    • Jeanine Friesen November 17, 2013 at 8:37 pm #

      Thanks, Susan! These cookies freeze beautifully! I’d say they can be frozen for 3-4 weeks as long as they are packaged in an airtight container.

  11. merle November 20, 2013 at 10:59 am #

    these look fab – can I use them to make a gingersnap crust for say cheesecake? are they crisp enough?

    • Jeanine Friesen November 20, 2013 at 11:08 am #

      These ones would work perfectly for a gingersnap crust! Definitely!

  12. merle November 24, 2013 at 10:24 am #

    my dough was extremely wet – did I do something wrong? I discovered if I wet my hands I could roll it into a semi-ball and roll into sugar, but as a result they came out much larger and my yield was only about 30 cookies….welcome any advice you have!! thanks

    • Gina February 10, 2015 at 2:53 pm #

      I agree that the batter is too wet to form into balls. I used two spoons and spooned by the teaspoon into a flour then rolled in my hands. They didn’t keep their form in the baking sheet, but they still look beautiful baking in the oven.

      • Jeanine February 11, 2015 at 9:52 am #

        I really wish I knew why, Gina. Did you make any changes? I find that if I forget to add the xanthan gum, my doughs are way too wet. Otherwise, I would just let it sit for 30 minutes in the fridge, gluten-free dough always seems to change texture if you let it sit for at least 30 minutes. Hope you were able to salvage them!

  13. Pat March 9, 2014 at 1:35 pm #

    Delicious and picture perfect!!! This is a must try for anybody who misses pre-GF gingersnaps!

    Much thanks, Jeanine.

  14. Tiffany April 1, 2014 at 9:56 am #

    Thank you SO much for this recipe! This is the third GF ginger cookie recipe I’ve tried and by far the best. I am a (non-gluten free) baker by trade but at home I experiment with all sorts of non-traditional flours, millet being my new favourite. I love how simple this recipe is, and every time I’ve made these I’ve switched it up a little. I prefer using all brown sugar or half white and half brown, which makes for a softer but still crunchy on the outside cookie. I’ve also substituted the sorghum flour for all purpose gluten free blend with great results. Sometimes I add a bit of flax for extra omega-3 boost, but I always go heavy on the spices and even grate in about a tablespoon fresh ginger. MMM! Everyone who tries these says they’re amazing and want more. When I tell them they’re gluten free, they flip their lid! I had to go out and buy a cookie jar because of these!

  15. Susan April 10, 2014 at 8:58 am #

    I just found this site after yet another disastrous attemp in the kitchen. I’ll be trying a few of the recipes for sure. They look amazing.

    I was wondering, my non-gf ginger snap recipe is almost identical I subbed in my gf flour (wh & br rice, sweet wh rice and tap startch) added quite a bit of “pixie dust” from recipe on line. The combo works for my buns. But all my cookie recipes fall flat….any ideas?

  16. Cindel September 29, 2014 at 4:04 pm #

    What role does the Xantham Gum play?
    What would happen to the cookie if it was left out?

    • Chris December 30, 2014 at 10:36 am #

      If you leave it out, the texture will probably be different. Cookies tend to crumble more easily without it. I sometimes leave it out of quick breads if they will be eaten immediately; otherwise, using it seems to extend the “shelf life” and that’s never a bad thing. If you choose to not use it, freeze whatever isn’t eaten the first day, making a note that whatever is thawed should be eaten quickly.

      If you can, use it! Just my two cents’ worth. Hope it helps!


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