You'll love these sweet and spicy, chewy on the inside, crisp on the outside gluten free ginger cookies! They're easy to make and are free of common allergens like wheat, dairy, soy, and eggs.
2cupsgluten free all-purpose flour blendsuch as Bob's Red Mill 1 to 1 Baking Flour
1½teaspoonbaking soda
½teaspoonsalt
1teaspoonground ginger
1teaspoonground cinnamon
⅛teaspoonnutmeg
Instructions
Preheat the oven to 375 °F. In a small bowl, combine the ground flaxseed and water; set aside.
Add the oil, sugar, molasses, and ground flaxseed/water mixture to a large mixing bowl and mix until combined. Add the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Mix until the dry ingredients are all incorporated.
Put 2-3 tablespoons of sugar in a small bowl. Measure out a rounded tablespoon of dough and roll it into a ball, then roll it in the bowl of sugar to coat it. Place the cookie dough balls on a baking sheet.
Bake in the preheated oven for 8 minutes. When done allow the cookies to cool for a few minutes before transferring them to a cooling rack or paper towel.
Notes
To prevent the molasses from sticking to the measuring cup, coat it with a little bit of cooking oil or cooking spray. When measuring the flour, spoon it into the measuring cup to prevent it from getting too packed down. This will prevent the cookies from having a dry texture.Store the cookies in an airtight container for 2-3 days. Store in the freezer for up to 3 months.