Gluten-Free Gingersnaps


These are flat and crunchy, crispy gingersnap cookies made with oat flour.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
40 mins
36 cookies


  • 1 ½ cups white sugar, divided

  • ¾ cup margarine

  • 1 egg

  • ¼ cup molasses

  • 2 cups oat flour

  • 1 tablespoon ground ginger

  • 3 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground cardamom


  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

  2. Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.

  3. Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.

  4. Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.

  5. Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

Cook's Note:

You can make oat flour by grinding old-fashioned oats.

Nutrition Facts (per serving)

95 Calories
4g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 95
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 120mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 10g
Protein 1g
Calcium 34mg 3%
Iron 0mg 2%
Potassium 58mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love