Baking You Happy Review
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Gluten-free, vegan gingersnaps from Baking You Happy
  • 1¾ cups Bob’s Red Mill gluten-free all-purpose baking flour
  • ¾ cup + 6 tablespoons coconut sugar, divided
  • ¼ cup flax meal
  • 1½ teaspoons xanthan gum
  • 1½ teaspoons ginger
  • 2½ teaspoons cinnamon, divided
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon sea salt
  • ⅛ teaspoon cloves
  • ½ cup melted coconut oil
  • ½ cup gluten-free molasses
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. STEP ONE In a medium bowl, sift together the Bob’s Red Mill gluten-free all-purpose baking flour, ¾ cup coconut sugar, flax meal, xanthan gum, ginger, 1 teaspoon cinnamon, baking soda, cream of tartar, sea salt, and cloves.
  3. STEP TWO In a large bowl, mix together the melted coconut oil, gluten-free molasses, and vanilla extract. Add the flour mixture to the wet mixture and stir them until a grainy dough is formed.
  4. STEP THREE In a separate small bowl, mix together the remaining 6 tablespoons of coconut sugar and the remaining 1½ teaspoons of cinnamon. Using an ice cream scoop or similar tool, shape the dough into round balls and roll them in the cinnamon/sugar mixture to coat fully. Place them on the cookie sheet 1 inch apart. Press down with a spoon to almost totally flatten each cookie.
  5. STEP FOUR Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.
Recipe by Cookie Madness at