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Gluten Free Ginger Snaps

I threw these gluten free ginger snaps together one Christmas while visiting family out of state. It was one of the first times in a few years that we made cookies for Christmas. My friends and family that aren’t gluten-free loved them. So did my sons.


3/4 cup non-hydrogentated palm** shortening

1 cup brown sugar

1/4 molasses

1 egg (I usually use duck eggs)

3/4 cup rice flour

3/4 cup sorghum flour

3/4 tapioca flour

1 1/2 tsp guar gum

2 tsp baking soda

1/2 tsp salt

1 1/4 tsp ginger

1 tsp cinnamon

1/2 tsp cloves

sucanat for rolling dough in

cookie sheet

parchment paper



Preheat oven to 350 Farenheit


Mix flours, salt, baking soda, guar gum and spices in small bowl. Cream shortening, sugars, and molasses in mixer. Add egg. Slowly add flour mixture while beating. Roll dough into small balls (a little larger than a marble). Then roll balls in granulated sugar and place on cookie sheet about 2 inches apart.


Bake for 9-12 minutes or until desired firmness.


Let cool on cooling rack.

Alternate Ingredients

**Use coconut oil instead of shortening

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