I like spicy cookies. Fall = molasses cookies and gingersnaps. Christmas = gingerbread. The spicier the better, in my humble opinion.
As I work slowly on reducing and removing the wheat in our family’s diet, I knew that bread and sweets would be the most difficult areas to tackle. Since making wheat-free bread seems a little intimidating, I decided to focus on wheat-free cookies and bars. I find there’s a bit more leeway in converting conventional cookie recipes to gluten-free ones.
This Gingersnap recipe was easy to convert to a wheat-free version. The strong molasses and spice flavors dominate the coconut flour and almond flour, making the cookie taste just as good as the original recipe. I think spice cookie recipes may be easier to convert to gluten-free because the spices will mask the unusual new flavors.
Cookie Making Supplies
- Cream butter and sugar. Mix in eggs, molasses and vinegar. Scrape bottom of bowl halfway through mixing to mix ingredients thoroughly.
- Add in the flours, spices, and baking soda. Mix thoroughly.
- Using a cookie scoop, put the balls of dough on a cookie sheet covered with parchment paper.
- Bake for 14 to 16 minutes at 325 degrees.
- Let cool a few minutes on the cookie sheet before transferring to cooling rack.