Oat Flour Gingersnaps

A gluten free twist on a holiday favorite, these oat flour gingersnaps are perfectly spiced with the right touch of molasses.

– 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

INGREDIENTS

1.

Cream together butter and sugars in a large bowl.

Make the Dough.

2.

Add the egg, molasses and vanilla and combine.

Make the Dough.

3.

Mix in the spices, baking soda and salt.

Make the Dough.

4.

Finally, add the oat flour and mix until fully incorporated.

Make the Dough.

5.

Scoop 1.5 tablespoon of dough per cookie and roll into balls. Roll in sugar and place spaced out on cookie sheet.

Shape.

6.

Bake at 350 F for 9-11 minutes until the edges are set and very lightly browned.

Bake.

7.

Allow to cool on the baking sheet for 5 minutes and then move to a wire rack to cool completely

Cool.

These gingersnaps are soft baked! If you would like a "snappier" cookie: -replace the brown sugar with additional white sugar -increase the bake time to 11-12 minutes.

Add these cookies to your holiday baking list!

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