Name: Gluten Free Ginger Cookies
Prep time: 75 min
Cook time: 12 min
Total time: 87 min
Yield: 12
Cuisine: New American
Ingredients: 1/2 cup(s) granulated sugar; 2/3 cup(s) brown sugar; 1/2 cup(s) brown butter; 2 tblsp molasses; 2 large eggs; 2 tsp grated fresh ginger; 2 tsp ground ginger; 1 tsp cinnamon; 1/2 tsp cloves; 1/2 tsp freshly cracked black pepper; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 1/2 cup(s) oat flour; 1 1/2 cup(s) almond flour; 1 cup(s) chopped crystallized ginger; turbinado sugar, for coating

Ingredients

Servings:

1/2 cup(s)

granulated sugar

2/3 cup(s)

brown sugar

1/2 cup(s)

brown butter

2 tblsp

molasses

large eggs

2 tsp

grated fresh ginger

2 tsp

ground ginger

1 tsp

cinnamon

1/2 tsp

cloves

1/2 tsp

freshly cracked black pepper

1 tsp

baking soda

1 tsp

baking powder

1/2 tsp

salt

1 1/2 cup(s)

oat flour

1 1/2 cup(s)

almond flour

1 cup(s)

chopped crystallized ginger

turbinado sugar, for coating

Directions 7 steps | 87 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large bowl, add the granulated sugar, brown sugar, brown butter, molasses, eggs, fresh ginger, ground ginger, cinnamon, cloves, black pepper, baking soda, baking powder and salt.

Step 3

Mix until well blended.

Step 4

Using a wooden spoon, stir in the oat and almond flour. Mix for 1 minute. Stir in the crystallized ginger. The dough will be very soft. Refrigerate the dough for at least 1 hour, preferably overnight.

Step 5

When ready to bake, preheat the oven to 350°F and prepare two cookie sheets lined with parchment paper. Roll the dough into 1-inch balls. Roll the cookie dough ball in the turbinado sugar.

Step 6

Place the cookies 2-inches apart on the prepared cookie sheets. Bake for 10-12 minutes until the cookies are crispy on the edges but soft and moist in the center. Slightly underbake the cookies for the best texture.