By Wendy Stoltz / Last Modified On January 15, 2023
Perfectly spicy, and not too sweet, these Gluten Free Ginger Snaps can be enjoyed for dessert or an afternoon tea.
They are naturally dairy-free, bursting with flavor and are perfectly crunchy which makes them the perfect gluten free ginger cookies for dunking.
If you want to cut shapes, like gingerbread men you'll want to make these Gluten Free Gingerbread Cookies.
Looking for more gluten-free cookie classics?
You're going to love my Gluten-Free Double Chocolate Cookies and my Gluten-Free White Chocolate Macadamia Cookies.
Gluten Free Ginger Snaps
Gingersnaps are a hard ginger cookie that traditionally make a snapping sound when broken in half.
Some people spell them gluten free gingersnaps (one word) and some spell them gluten free ginger snaps.
Gingersnap cookies were invented hundreds of years ago in Europe and America and were a crispy or crunchy cookie that used molasses to sweeten it.
Making gluten free gingersnaps is simple and uses minimal ingredients.
I like to keep most of my recipes to ten ingredients or less to keep it simple in the kitchen.
This gluten free ginger snaps recipe is no exception.
When our ancestors invented things like cookies and cakes they didn't have several ingredients to choose from.
They had simple ingredients like flour, milk, butter, eggs, and sometimes (later in history though) sugar.
Spices came much later and are very appreciated in baking these days.
Gluten Free Gingersnaps
After the gingersnap was invented, several other types of ginger cookies started making there debut in kitchens.
While many people think of the gluten free gingersnap as a holiday cookie people all over the world make them year-round.
Recipes for gluten free ginger snaps, gluten free gingerbread (a combination of chewy and firm), and gluten free ginger molasses cookies (soft, chewy and bold in flavor) can now be found by the hundreds on the internet.
My family is a fan of all types of gluten-free ginger cookies - gluten-free gingersnaps remain a favorite.
These gluten free ginger snap cookies last several days in an airtight container, can be dressed up with icing if desired, and are perfect for dunking in coffee and tea (I've said this twice now, so you can guess how I enjoy my gluten free gingersnaps).
Is molasses gluten free?
These cookies have molasses in them. I often get the question is molasses gluten free? Yes, molasses is gluten free.
Please always check labels, especially for off-brands of molasses to make sure no gluten containing ingredients were added.
How to make gluten free gingersnaps
- Add shortening, sugar, egg and molasses to a large mixing bowl.
- Mix until well combined.
- In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
- Gradually add flour mixture to the wet mixture.
- Mix until well combined. Chill dough for one hour.
- Roll the dough into teaspoon-size balls.
- Dip one side of the dough balls into sugar.
- Place cookie dough balls sugar side up onto the cookie sheet two inches apart and bake as directed.
For the list of ingredients in this gluten free ginger snaps recipe please see the recipe card below.
Pin for later:
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level.
Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Gluten Free Gingersnap Cookies
You won't miss the gluten in these gluten free gingersnap cookies as they are perfectly crunchy, hold well dipped in milk or tea, and have a pleasing crumbly texture.
There are no binding agents required and they won't fall apart when you remove them from your baking pan.
These gluten free ginger cookies are simple to make and the dough freezes extremely well, so feel free to whip up a batch of the gluten free gingersnap dough and freeze it for future enjoyment.
More Gluten Free Cookies
If you like gluten free gingersnaps, you might also like these gluten free cookies:
Gluten Free Snowball Cookies - Learn to make buttery, crunchy gluten free snowball cookies in a few simple steps. These gluten free snowballs, also known as gluten free Mexican wedding cookies, are easy to make and they are perfectly sweet.
Gluten Free Peanut Butter Blossoms - A super simple gluten free peanut butter blossoms recipe that is flourless and quick to bake. With only a few ingredients and a couple of quick steps you can have these gluten free peanut butter blossoms in the oven in no time.
Gluten Free Snickerdoodles - These are soft, chewy, tender cookies, flavored with warm cinnamon and the creamy tang you expect from a gluten free snickerdoodle. They are made without gluten filled flours, and taste just as good as any gluten containing version.
For more cookie recipes, check out our post on Gluten Free Cookies.
More Ginger Recipes
Gluten Free Gingerbread Donuts - Tender, fluffy donuts with hints of ginger, cinnamon, and cloves - the ultimate gingerbread treat. These gingerbread donuts are super simple to make and they are incredibly delicious.
Gluten Free Gingerbread Cake - This gluten free gingerbread cake recipe is easy to whip up and is perfect with a dusting of powdered sugar, cream cheese frosting, or vanilla buttercream frosting.
Gluten Free Gingerbread Coffee Cake - This tender, flavorful, Gluten-Free Gingerbread Coffee Cake will warm you from the inside out. The rich flavors of cinnamon, ginger, and molasses give this gingerbread coffee cake it's delicious flavor.
Chocolate Gingerbread Bars - Gluten-Free Chocolate Gingerbread Bars are a fun way to enjoy traditional gingerbread, but with a chocolaty twist. These gluten free gingerbread bars are tender, flavorful, and perfectly sweet.
No Bake Gingerbread Cheesecake - Gluten-Free No-Bake Gingerbread Cheesecake that's simple to make and full of gingerbread flavors.
Did you make these gluten free ginger snap cookies? Please leave a comment below letting me know what you thought.
Gluten-Free Gingersnaps
Easy Gluten Free Ginger Snaps! Perfectly spicy, and not too sweet, these Gluten-Free Gingersnaps are also dairy-free and can be enjoyed for dessert or an afternoon tea.
Ingredients
- ¾ cup shortening
- 1 cup granulated sugar
- 1 large egg, room temperature
- ¼ cup molasses
- 2 cups gluten-free flour blend
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- additional granulated sugar for rolling cookies
Instructions
- In a large mixing bowl, cream shortening, sugar, egg and molasses.
- In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
- Gradually add flour mixture to the wet mixture until combined.
- Chill dough for one hour.
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
- Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
- Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
- Let cool on the pan for 5 minutes.
- Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.
Notes
- When measuring your gluten-free flour you'll want to spoon the flour into the measuring cup, then level it. Don't scoop your measuring cup into the flour.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 130mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 1g
Colleen
These are beautiful cookies! Alas I am allergic to most granulated sugars/substitutes, so I grind up dried dates to make a brown sugar simulacra. Perhaps because of this substitution they didn't flatten as in your photographs, nonetheless I have tender, delicious cookies. It is easy enough to flatten them pre-baking next time.
I love that they are not too sweet and that they are nicely spiced.
chrystal
Hi Colleen,
Thank you so much for stopping by! You don't have to make your cookies flat 🙂 Not all gingersnaps are flat. It sounds like you found a lovely substitution for the sugar.
All my best,
Chrystal
Rebecca Bryant
What if I don't have Ryze flour (and no time to get it). Will another cup-for-cup gluten free flour substitute work? Should I use one that is xanthan gum free?
chrystal
Hi Rebecca,
You can use another gluten-free flour blend. You don't need to use xanthan gum in this recipe, but it won't hurt it if the blend you have uses xanthan gum. In this recipe, it might make the cookies a little harder, but they will still be delicious.
Best,
Chrystal
Rebecca Bryant
Thanks so much for the fast response Chrystal! I want to make a gluten free pumpkin cheesecake for Thanksgiving, and my recipe that I have used for years calls for a ginger snap crust. So I'll have to try making these cookies tomorrow. 🙂
Brwnda
I used namaste flour - which has Xanathan gum in it. My shortening is Becel Vegan. (Canada). The cookies are a hit - for the celiacs, non-dairy members and for those who can eat wheat and dairy.
Laura Deal
Hi Chrystal, I'm curious what shortening you used. I used Nutiva and the cookies flattened much more than the ones in your photo. Also, the recipe made more like 5 dozen!
chrystal
Hi Laura,
I haven't uses Nutiva (or other coconut/palm shortening in this recipe, I have in other recipes). I usually use an organic vegetable shortening, or crisco in these cookies. The flour blend I used in this recipe is Ryze. The rice flour tends to absorb more of the moisture/liquid. Can I ask what flour blend you used? Sorry to hear they were flatter. Did they still have a pleasant texture?
Best,
Chrystal
Laura K. Deal
Thanks for your reply! I used a mix of Namaste and Pamela's flour. The cookies came out very crunchy and were popular at the events where I served them, but not what I was hoping for. I'll try again with a different shortening. Thanks!
chrystal
Hi Laura,
I would guess it's the flour blend, not the shortening. I haven't tested those flours in this recipe, and honestly I haven't had a good experience with Namaste flour. Different people prefer different flour blends - the blends I have used in this recipe are Ryze and Bob's Red Mill 1-to-1 gluten-free flour blend.
I hope that helps.
Best,
Chrystal
Amanda Gardner
I am allergic to certain types of sugars, includingo those in wheat products. I've been using oat flour as a substitute. Would that work in this recipe, or should I use a rice flour blend?
chrystal
Hi Amanda,
Sorry for the late reply, I was out of town. I haven't tried oat flour in this recipe, so I am not sure how it would work out. I like to use Ryze rice flour. If you can't find Ryze, I bet you could do half oat flour and half rice flour in this recipe.
Best,
Chrystal
Shirley
I have just read your recipe and am very anxious to make these cookies, but the sodium count is off the charts...is this a miss print? If not where is the sodium coming from?
chrystal
Hi Shirley,
I switched recipe plugins and it messed up all the nutritional info 😉 I just updated it for you! Thanks for the catch.
Best,
Chrystal
Isabelle
Hi Chrystal, I have two questions: I’m not a fan of shortening, will using butter alter the dough?
Also, can you roll the dough and cut out shapes?
Thanks
chrystal
Hi Isabelle,
You can use butter. Make sure to refrigerate your dough, so it doesn't spread too much when baking. I haven't tried doing cut outs, but if I were to do cut outs I'd add an extra 1/4 cup of flour to the dough, to make sure it doesn't spread too much.
I hope that helps,
Chrystal
Isabelle
It does, thank you
jackie freedman
Hi, I would like to use these cookies as a pie crust. It calls for melted butter to be used with pulsed cookies in a no bake recipe. I would be using GF King Arthur Flour. Would this work. Iso appreciate your assistance. Many thanks in advance, Jackie
chrystal
Hi Jackie,
I haven't used King Arthur GF Flour in this recipe. Let me know how it turns out.
Best,
Chrystal
Heidi
Hi! I don’t have shortening, only butter. Is it still worth attempting to make these? Thank you! I’m hoping to make a GF ginger snap crust for a pumpkin cheesecake.
chrystal
Hello Heidi,
Yes, you can use butter. Make sure to chill your dough as butter coats flours differently than shortening. If you are making a crust with it, I'd add 2 tablespoons more of the gf flour to the dough, to stabilize it for when you make crust out of it.
Best,
Chrystal
Gretchen
Is there an egg substitute you might recommend for this recipe? I can’t have eggs, and with so many different options it’s hard to know which to try. Different subs work better for different recipes. Any idea what might work best here? Thank you in advance!
chrystal
Hi Gretchen,
I would try a egg replacer, like Bob's Red Mill egg-replacer or something similar. I'm not sure how flaxegg or chia egg would hold up in this recipe.
Best,
Chrystal
Dorothy Potter
Can these be frozen?
They came out great. I browned butter first and used half butter half shortening
chrystal
Hi Dorothy,
I'm so glad you like them! Yes, you can freeze them.
Best,
Chrystal
Amanda
These were sooooo good! I'm making a second batch! I used KAF Measure for Measure GF blend, about half shortening, half Earth Balance, and I stirred in crystallized ginger nibs at the end. Perfect cookie! I am cooking this second batch a tiny bit longer because I like a crisper cookie. They also lasted really well. Just on the counter, in a ziplock - I ate the last one 5 days after I made them and it was still delish. More chewy by then vs crunchy but still so yummy.
chrystal
Hi Amanda,
I'm so glad you like these gingersnaps! Thank you for taking time to stop by and let me know what you used.
Best,
Chrystal
lois
i use a mixture of sorghum, arrowroot and tapioca flours in all my gf baking, would this work here?
lois
the flour mix i make is
11/2 cups sorghum flour
11/2 cups arrowroot flour
1 cup tapioca starch
chrystal
I haven't personally tried that mix of flours. I can't say if it will work or not. Sorry I cant be more help.
Best,
Chrystal
Donna Cockrell
This GF Ginger Snap cookie is awesome! Its not too sweet. It has a crispy outside with just a little chew on the inside. Very easy recipe. I used Bobs Red Mill GF cup to cup flour. This is definitely a keeper!
chrystal
Hello Donna,
I am so glad you like them. They are a favorite of ours as well.
Best,
Chrystal
Rebecca Rowley
Delicious! I used coconut oil instead of shortening and it worked great. I made it for a friend who is alone during the pandemic. I think there’s going to be a whole lot of baking going on! Stay safe and well.
chrystal
I'm so glad you liked them. Thank you for sharing Rebecca.
Best,
Chrystal
lois Chaput
will try and let you know
Connie
Help! Need high altitude assistance. I followed the mixing of ingredients exactly, including spooning the gluten free flour. I adjusted for altitude, which is where the problem is , I think. Per Colorado state university table and my elevation (7500 ft), I increased temp to 375 and cut cooking time to 9 minutes. It made I giant crisp cookie, greasy on the bottom. I cut with a pizza slicer and made little bite sized squares ( and they’re friggin DELICIOUS), but the texture is nothing like a ginger snap and looks nothing like your beautiful photo. Suggestions for high elevation? Thanks in advance
chrystal
What flour blend did you use? If it was Bob's Red Mill 1-to-1 would leave the leavening agent out, as Bob's has it in their mix. If you have any dough left, add a couple tablespoons of gf flour to thicken up the dough, and chill it for 30 minutes.
Best,
Chrystal
Dottie Ricketson
Im looking at a new bag of Bobs Red Mill gf 1-1 baking flour and I see no leavening. Ingredients: white rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour and xantham gum - and I’m at the same elevation as Connie (we may be neighbors ;-)- should I add the baking soda or not?
chrystal
If you're using Bob's and you're add a higher elevation, leave it out. Also add 2 tablespoons more of flour. 🙂
Best,
Chrystal
Theresa
I just whipped up a batch of these using lard and Wal-mart’s store brand gf flour blend. Turned out perfectly! Crisp with just a little chewy inside, just the way I like them. Thanks for a great and simple recipe!❤️
Joshua Whigham
Nice recipe! The cookies are delicious! I used the Nutiva Organic Shortening and Arrowhead Mills GF 1:1 Flour. Came out great! Thanks for sharing..
Becky
Hi
Are these 20g carbs for one cookie?
Thank you
chrystal
Hi Becky,
No, the nutrition calculator that is pulled in is a estimate and often not accurate. If you need an exact carb count, simple add up the carbs in all the ingredients and divide by the number of cookies you get.
Best,
Chrystal
Terry Anne
Hi there Crystal, your regular question asker from the UK! Can I use butter instead of shortening?
chrystal
Hi Terry,
Yes, you can use butter.
Best,
Chrystal
Cynthia Schroeder
My husband said he was craving gingerbread cookies, but he wanted the crispy kind and I eventually figured out that he meant ginger snaps (What?! He's never given me a request like that in 10 years of marriage!)Anyway, I love ginger snaps but need to be gluten-free. I found this recipe and we BOTH love it. They are perfect. Perfect spice, perfect crisp, perfect size and will be a regular treat in our house from now on! Thanks!
Sandy
Do you have a gluten free flour recipe?
chrystal
Yes, I have a couple of different gluten free flour blend recipes. Click "flours" in the menu bar.
Best,
Chrystal
Mary M.
Made these today and they are delish! I only had g-f baking flour and found they turned out better baked at 365°. This recipe is a keeper! Thanks!
Grace Kerr
These cookies were super easy to make and smell so good! They look as good as any cookie I have seen in a bakery. They are amazing! The flavor is fantastic!!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Jerry
I used Bob’s Red Mill All GF Purpose Flour and the cookies came out flat. Any thoughts ? I used Crisco shortening sticks and all of the other ingredients listed in the recipe.
chrystal
Hi Jerry,
Is it possible that you didn't let the dough chill long enough? Next time let it chill a little longer. You can also add a couple more tablespoons of the flour mix, just in case there wasn't enough flour.
Best,
Chrystal
Emmy J
These cookies were amazing! I changed the sugar to 1/2 white and 1/2 brown and added a dash of cloves. Spread out but were so tasty and crisp! Thank you for this recipe!
Mary
Second time making these cookies this month. Delicious both times. On my oven the needed 365°. Tweaked the cinnamon and ginger both by 1/3 the second time and liked them even mire! Crumbled them on top of pumpkin ice cream on T-giving. Yummy! Thanka for this recipe!
Tam
Love these ginger snaps!! Crispy, flavorful with a slight chewy inner texture. I needed a sub for Graham cracker crust as cannot tolerate gluten. Wow!! Not only was the ginger snap crust made with this recipe amazing, but the cookies are delicious!!. Pleasantly surprised as had given up on ever making cookies using GF flour (just never measured up with an odd flavor). Thank you for a yummy keeper GF cookie recipe!!
Wendy Stoltz
Thanks Tam, so pleased you found your forever cookie recipe!
Angie
I made this recipe and the cookies turned out delicious! I can’t stop eating them. I used Nutiva Organic Red Palm Oil Shortening in place of regular shortening. I replaced the granulated sugar to make it refined sugar free with 1/2 cup raw organic coconut sugar and 1/2 cup of organic maple sugar. My cookies were not flat at all! Crunchy on the outside with a slight chewiness on the inside. They are delicious! I made 24 cookies out of the recipe. I dipped the tops of the cookie balls in maple sugar before baking them. I used four of these gingersnaps crushed to make your gluten free pumpkin cheesecake. I just baked the crust, waiting for it to cool while I make the pumpkin cheesecake filling. I will let you know how it turns out. Thanks for the recipe! Definitely going in my recipe box for future use. I think I’m going to freeze these cookies so I don’t eat them all. Plus I will have some left for my next pumpkin cheesecake.
Wendy Stoltz
Thank you, Angie. We appreciate your sharing for other readers.