Since eating gluten free it’s been some time since I’ve enjoyed one of my favourite cookies – ginger snaps! How happy am I to have found this fantastic recipe from cookbook ‘Against The Grain’ where the recipe is called Yankee Ginger Snaps. They’re light, have a delicious snap and just the right amount of spice. The cookbook author thinks the name is in reference to it being a northern recipe, with its use of molasses.
When making these I was reminded of one of my favourite holiday cookies, pfeffernusse. They have a very similar recipe, with the addition of pepper(pfeffer) and more spices. I’m now totally inspired to adapt that recipe to be gluten free!
Molasses gives these cookies great colour, taste and helps keep them soft. While you start off the dough with a mixer, I recommend getting in there with your hands for the final mixing. Much like making shortbread, the warmth from your hands helps the dough come together. When portioning out the dough, use a spoon; it’ll be easier with the very firm dough.
Rolling the balls of dough in sugar is a must! It adds to the texture and crunch of the exterior. Plus – it always looks pretty!
While buckwheat is naturally gluten free, when you’re buying buckwheat flour check the label; if it doesn’t say gluten free, it’s probably been processed where ‘gluten free-ness’ cannot be guaranteed. To make your own buckwheat flour, buy buckwheat groats and grind them yourself using a coffee grinder or small food processor. I don’t mind sharing with you, that I’ve learned this the hard way!
Not too sweet and with the tang of ginger and molasses, these are great with a cup of tea or dunked in a glass of milk. If you don’t need them to be gluten free, use any buckwheat flour; it’s a healthy choice as it contains fibre, and is rich in minerals.
Gluten Free Ginger Snaps
A quick and easy recipe for gluten free cookies that are spicy, sweet, crispy and chewy all at once. Buckwheat flour gives them a nutritional boost~
- 1 1/2 cups GF buckwheat flour
- 1 cup tapioca starch
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil (I used extra virgin olive oil)
- 1 large egg
- 1 + 1/4 cups white sugar
- 1/4 cup molasses
Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper.
In a large bowl, combine the buckwheat flour, tapioca starch, spices, baking soda & salt. Set aside.
In a medium bowl and using a hand mixer, combine the oil, egg and 1 cup sugar until the batter is light yellow. Beat in the molasses. Working by hand, as the dough will be quite stiff, stir in the dry ingredients until fully blended.
Add the 1/4 cup sugar to a plate. Form the dough into 1-inch balls and roll in the sugar. Place about 2-inches apart on the baking sheets, giving them room to spread.
Bake for 10 - 12 minutes, rotating the sheets halfway through; the cookies will spread a little and will be fragile when first taken from the oven. Let cool for 5 minutes, them move to a cooling rack. Repeat with remaining dough.
*Tip: while buckwheat is naturally gluten free, when you’re buying buckwheat flour check the label - if it doesn’t say gluten free, it’s been processed where it can’t be guaranteed. To make buckwheat flour, buy buckwheat groats and grind them yourself.