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Home » Recipes » Desserts

Oat Flour Gingersnaps

Last Modified: Mar 15, 2024 by Janessa.

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Perfectly spiced with crackled tops and a chewy texture, these oat flour gingersnaps are bursting with flavor! A holiday favorite made gluten free, these cookies are soft baked and have that cozy molasses flavor.

Jump to:
  • The Ingredients
  • The Method
  • Storage and Make Ahead
  • Make it Your Own
  • Serving Ideas
  • And if you liked this recipe...
  • Recipe Card
  • Comments
Two cookies sitting on a napkin with a bite taken out of one.

Is a Christmas cookie platter even a Christmas cookie platter if it doesn't include a ginger cookie?

While adding a classic Oat Flour Chocolate Chip Cookie could be up for debate (though I really wouldn't object if it was also there), certain cookies like OF Snickerdoodles, sugar cookies, shortbread and of course, gingersnaps, are less negotiable!

Sweet molasses, cozy cinnamon and warm ginger combine in a cookie that can nearly transport you to blissful holiday scene.

I swear, if you close your eyes while eating one, you can almost hear the crackling fire and smell the fresh balsam. (And if you're looking for a nostalgic cookie to transport you to Grandma's kitchen, these oatmeal cookies might just do the trick!)

Made entirely with oat flour, the texture of these gingersnap cookies is spot on with the original.

I highly encourage you to add these one-bowl, no-chill cookies to your baking list this holiday season!

The Ingredients

Ingredients for gingersnaps made with oat flour.
  • Oat Flour- I recommend using boughten for most consistent results. Homemade can be difficult to grind fine enough and it may alter the texture. For this recipe to be gluten free, ensure that you are using certified gluten free oat flour.
  • Butter- Ensure your butter is softened to room temperature. You can use either salted or unsalted but if using salted butter, reduce the salt added to ¼ tsp.
  • Brown and White Sugar- This combination yields the ultimate texture of soft centres and crisp edges. For extra crisp gingersnaps, you can use entirely white sugar.
  • Molasses- Key for that classic flavour. Blackstrap, fancy, light or dark can all be used.
  • Egg
  • Vanilla Extract
  • Baking Soda
  • Ground Ginger, Cinnamon, Nutmeg and Cloves- Key for that spiced flavor.
  • Sea Salt- Reduce to ¼ teaspoon if using salted butter.
  • Sugar For Rolling- Granulated, turbinado, coarse or a combination for extra texture and pretty sparkles.

The Method

1. Mix dough. Cream together the sugars and butter. Add and combine the egg, molasses and vanilla. Mix in the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Add the flour and mix until well combined. *To measure oat flour, I recommend using a scale and the measurements on the "metric" toggle of the recipe card. If using a measuring cup, lightly pack the flour into it. (See this post about baking cookies with oat flour for more details on measuring oat flour.)

Cookie dough for gingersnaps being mixed in a glass bowl with a hand mixer.

2. Shape. Scoop 1.5 tablespoon of the gingersnap batter per cookie and roll into a ball and then roll in sugar in a shallow bowl. Place on your prepared cookie sheet and repeat with remaining dough. (*You will probably need 2-3 cookie sheets to bake all of the cookies so extra cookies can be rolled and then set on a plate while waiting for a cookie sheet.)

Cookie dough scooped out into balls and rolled in sugar.

3. Bake. Bake for 9-11 minutes at 350 F until the edges appear just set. The centres may still appear a bit soft.

Cookies on a baking sheet before and after baking.

4. Cool. Leave gingersnap cookies on the baking sheet for 5 minutes and then move to a wire rack to cool completely.

Oat flour gingersnaps cooling on a wire rack.

Storage and Make Ahead

Make Ahead: Gingersnap cookie dough can be prepared up to 3 days ahead, covered and kept in the refrigerator. You can shape the dough into balls and roll in sugar before refrigerating or when you are ready to bake. Allow the dough to come to room temperature for 30 minutes before resuming with the recipe.

To Freeze Cookie Dough: Shape the oat flour gingersnap dough into balls and place in a single layer on a cookie sheet or large plate. Freeze completely before packaging into an airtight container or zip top bag for up to 3 months. When ready to bake, remove the desired amount and place on a prepared cookie sheet to thaw for 30-45 minutes.

To Store: Leftover cookies should be cooled completely and then stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Oat flour gingersnap broken in half.

Make it Your Own

Crisp Molasses Cookies- I prefer my gingersnaps on the soft baked side so these are made partly with brown sugar and have a shorter cooking time.

  • However, if you would like a "snappier" cookie, you can replace the brown sugar with additional white sugar and increase the bake time to 11-12 minutes.

Add some chunks! After incorporating the flour, fold in up to 1 and ½ cups of whatever you prefer:

  • Chocolate Chips or Chunks
  • Chopped Nuts

Serving Ideas

These oat flour cookies are perfect for including on a holiday dessert platter.

But don't reserve them just for December, these molasses cookies are delicious any time of year.

Enjoy them with a glass of milk, crumbled on ice cream (or make them into festive ice cream sandwiches) or all on their own.

Stack of oat flour gingersnaps.
Can I use homemade oat flour to make these gingersnaps?

For the most consistent results, I recommend boughten oat flour be used for these cookies. If homemade is your only option, the cookies will still taste delicious but the texture may not be the same.

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And if you liked this recipe...

...you might also like:

  • Oat Flour Chocolate Cookies
  • Oat Flour Peanut Butter Cookies
  • Cranberry Oat Smoothie

Recipe Card

Stack of gingersnaps made with oat flour sitting on a wire rack.

Oat Flour Gingersnaps

A gluten free twist on a holiday favourite, these cookies are perfectly spiced with crackly tops and the right touch of molasses.
4.98 from 49 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Cooling: 5 minutes minutes
Total Time: 30 minutes minutes
Servings: 24
Calories: 155kcal

Ingredients

  • ¾ cup butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ¼ cup molasses
  • 1 egg
  • 2 teaspoon vanilla
  • 2 teaspoon ground ginger
  • 1 and ½ teaspoon baking soda
  • 1 and ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon fine sea salt
  • 2 and ¾ cup oat flour

For Rolling:

  • ¼ cup granulated or coarse sugar
US Customary - Metric
(Prevent your screen from going dark)

Instructions

  • Preheat the oven to 350 °F and line 2-3 large baking sheet with silicone mats.
  • Cream together butter and sugars in a large bowl. Add the egg, vanilla and molasses and mix until well combined. Add the spices, baking soda and salt and combine. Finally, mix in the oat flour until fully incorporated.
  • Scoop 1.5 tablespoon of dough and roll into balls. Measure out your rolling sugar into a shallow bowl and roll each dough ball in the sugar. Place spaced out on your prepared baking mat.
  • Bake for 9-11 minutes until the edges are set.
  • Allow to cool on the baking sheet for 5 minutes and then move to a wire rack to cool completely.

Notes

Leftovers
Cool leftover cookies on a wire rack and then store in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
 
And if you loved these oat flour cookies, subscribe to my newsletter here and receive my exclusive recipe for White Chocolate Macadamia Nut Cookies with Oat Flour!

Nutrition

Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 146mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!

Want to learn more about oat flour? Check out these resources!

  • The Ultimate Guide to Oat Flour
  • Oat Flour vs. Wheat Flour
  • The Best Oat Flour Recipes
  • Oat Flour Cookie Tips
  • Oat Flour Muffin Tips
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Comments

    4.98 from 49 votes (41 ratings without comment)

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  1. Aimee Mars says

    November 30, 2022 at 8:25 am

    5 stars
    These were so delicious and easy to make. I had my kiddos help out and they couldn't stop talking about how yummy the flavor is.

    Reply
    • Janessa says

      November 30, 2022 at 12:49 pm

      I'm glad you liked this cookie recipe, Aimee!

      Reply
  2. Sisley White - Sew White says

    November 30, 2022 at 8:43 am

    5 stars
    An absolute classic recipe and one for the whole family.

    Reply
    • Janessa says

      November 30, 2022 at 12:49 pm

      Thank you for your kind comments!

      Reply
  3. Mirlene says

    November 30, 2022 at 8:45 am

    5 stars
    I love Gingersnaps! And this recipe was absolutely delicious. I cannot wait to try more of your recipes.

    Reply
    • Janessa says

      November 30, 2022 at 12:49 pm

      I'm glad you liked these cookies, Mirlene! Thank you for your kind review!

      Reply
  4. Sarah James says

    November 30, 2022 at 8:55 am

    5 stars
    These gingersnaps turned out so well and were delicious. Such clear instructions with great results, thank you.

    Reply
    • Janessa says

      November 30, 2022 at 12:50 pm

      Thank you for your kind review, Sarah! I'm glad you enjoyed this recipe.

      Reply
  5. Toni says

    November 30, 2022 at 9:05 am

    5 stars
    My kids will surely enjoy these!! Seriously amazing!

    Reply
    • Janessa says

      November 30, 2022 at 12:50 pm

      Thank you for your kind comments, Toni!

      Reply
  6. L.M says

    December 13, 2023 at 9:44 pm

    These turned out soooo flat 😔

    Reply
    • Janessa says

      December 14, 2023 at 7:29 am

      I'm sorry this recipe didn't turn out for you L.M! How did you measure the flour? And did you use homemade? Not enough flour can cause the cookies to spread too much. Also, too warm butter can also be the cause.

      Reply
  7. M.Hamilton says

    October 24, 2024 at 7:35 pm

    These ginger cookies are so good! They come out delicious every time and my kids always request them. If you have issues with the cookies running together, try keeping the dough in the fridge for at least an hour before baking.

    Reply
    • Janessa says

      October 24, 2024 at 9:29 pm

      I'm so glad you and your family like these cookies! Thank you for you kind review and tip.

      Reply
  8. Summer says

    January 23, 2025 at 7:13 pm

    5 stars
    These are amazing!! My grandkids love them!

    Reply
    • Janessa says

      January 23, 2025 at 10:21 pm

      I'm so glad you like this recipe! Thank you for your kind review, Summer!

      Reply
  9. Jackie says

    February 10, 2025 at 2:39 pm

    4 stars
    I wouldn’t really call these “snaps” because they are more a chewy cookie but they are sooooooo good. This is the first time I’ve made them. Super tasty, super easy to make. I will definitely make them again.
    Your oat flour recipes are absolutely the BEST.
    I have not found other posts that work out perfectly each time but yours always do. Thank you for posting.

    Reply
    • Janessa says

      February 11, 2025 at 2:22 am

      I'm so glad you liked this recipe, Jackie! Thank you for your kind review! If you would like to make them "snappier", I have directions in the "Make it Your Own" section of the blog post. I'm a soft baked cookie girl at heart though, so in testing the different variations of the recipe, I decided to publish it as a softer ginger cookie 🙂

      Reply
  10. Jane in NC says

    February 10, 2025 at 4:50 pm

    5 stars
    Perfect! Based on another reviewer who said the cookies spread, I reduced the butter to 1/2 cup
    and chilled the dough for 45 minutes. These are the ideal blend of spices.
    Thanks for another great recipe.

    Reply
    • Janessa says

      February 11, 2025 at 2:23 am

      I'm so glad you liked this cookies, Jane! Thank you for your kind comment.

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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