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Gingersnap Cookies (Gluten Free)

BT Calgary | posted Monday, Nov 24th, 2014


Makes about 3 dozen cookies.


  • ¾ cup butter, organic***
  • ¾ cup Xylitol, whole cane sugar, or coconut sap
  • ¼ cup molasses; unsulphured, organic
  • 1 large egg
  • ½ tsp vanilla extract, pure
  • 1¼ cup brown rice flour
  • ½ cup buckwheat flour
  • ½ tsp baking soda, aluminum free
  • ¼ tsp sea salt
  • 1½ tsp cinnamon, ground
  • 2 tsp ginger, ground
  • ½ tsp cloves, ground


  1. Preheat oven to 350° F
  2. Combine flours, baking soda, sea salt, cinnamon, ginger & cloves in a bowl, stir to blend and then set aside.
  3. In a mixer, beat the butter until light and fluffy. Add the sugar and mix again, then add the molasses, eggs and vanilla. Scrape sides of bowl to ensure all ingredients are well mixed.
  4. Next add the flour mixture and blend on low speed to combine.
  5. Remove dough from mixer and place in a sealed container in fridge for about 10-15 minutes.
  6. Prepare two large baking sheets with parchment paper. When the dough has chilled slightly, roll it into 1” balls and place about 2” apart on the baking sheet.
  7. Press each with the bottom of a glass to flatten slightly.
  8. Bake for about 10-12 minutes (or until cookies are dry and slightly firm on top).
  9. Transfer to a wire rack to cool completely.



1.) Whole Sweetener options: Xylitol (Xyla), Whole Cane Sugar, Coconut Sap/Sugar
2.) ***Dairy Free Variation: Replace the butter for ½ of coconut oil, plus ¼ cup coconut butter
3.) Egg Free Variation: Combine 1 Tbsp ground chia seeds with 3 Tbsp water. Let sit for 10
minutes, then use in place of 1 egg.

Courtesy  www.bundlesofenergy.com


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