When I was a kid, Valentine’s Day was naturally a popularity contest manifesting in who received the most heart-shaped cards. I always sent the boy I was crushing-on a hand crafted one, of course. But, by far, the most enjoyable V-Day competition was to see who could eat the most cinnamon hearts before their tongue set on fire. My tongue usually set on fire after about 10 or 15 little delicious hearts, FYI.
Now that I’m more health-conscious, I likely won’t be popping tongue-burning sugary cinnamon hearts, but I may send a Valentine’s Day card or two. And, I will definitely be baking something gluten-free and delicious in my oven. Baking should and can be easy. These delightful little cookies are both easy to make and a really nice way to show your love.
Bake these cookies for your kids, parents and loved ones.
Ginger and cinnamon aren’t just for Christmas, but are ideal hot and spicy additions for a hot and spicy Valentine’s Day.
Gluten-Free Ginger Cinnamon Cookies
Ingredients
2-1/4 cups brown rice flour
2 tsp ground ginger
1 tsp aluminum-free baking soda (make sure it’s gluten-free)
1 tsp ground cinnamon
1/2 cup organic soft butter
1/4 cup organic walnut oil
1/2 cup coconut sugar
1 organic egg
1/4 cup organic blackstrap molasses
Method:
Combine all the dry ingredients (excluding the sugar) into a large size bowl, set aside. In a large mixing bowl combine the butter, oil, sugar, egg and blackstrap molasses, beat well. Once combined, slowly add the remaining dry ingredients and beat until smooth.
Form the batter into two inch balls and roll in cane sugar (if you like) and place on cookie sheet. Bake at 350 degrees for 11-13 minutes, be careful not to over bake them. Let cool on a cookie rack.
8 thoughts on “Gluten-Free Ginger Snaps”
hi Joy, do you think I can substitute a portion of the brown rice flour with almond flour? if so, what do you think the ratio should be?
Almond meal/flour can be pretty picky to work with so it’s not going to be a one to one ratio. Suggest you experiment with it first. Let me know how it turns out!
Just made these — super delicious!!
[…] Here are some of my favourite recipes: Tahini Cookies (a joyous reader favourite), Gluten-free Ginger Snaps, Sexy Maca Balls (another joyous reader fave!), Chocolate Chip Quinoa Cookies and Black Bean Chia […]
Any suggestions for oil other than walnut oil?
Thanks!
Camelina oil would be nice, or melted coconut oil, even grapeseed oil. Hope that helps!
I desperately want to love these, because they look beautiful! Perfectly cracked on top and nice consistency inside, but we are having a hard time with the flavour. I suspect the coconut sugar is the culprit. Have you tried anything to sweeten these with? Maple syrup, honey?
Hey Kelly!nnIt might be the coconut sugar if you are used to a conventional ginger snap/molasses cookie which tends to be sweeter (and sweetened with refined sugar). nnYou could always explore the idea of increasing the amount of molasses and decreasing the amount of coconut sugar to get more of that caramel/spice flavour, but we haven’t tried it ourselves so we can’t 100% guarantee it.nnLet us know what you end up trying though! :)nnRachel – Joyous Health Team