September 23, 2013

Gingersnaps – gluten free


Gingersnaps right out of the oven. picture by Mairlyn smith

Gingersnaps right out of the oven.
picture by Mairlyn smith

 Not too sweet this yummy fall cookie is also gluten free.

 Makes – 40 cookies

One serving = 2 cookies

 ½ cup (125 mL) canola oil

1 cup (250 mL) granulated sugar

¼ cup (60 mL) molasses

1 omega-3 egg

1 cup + 2 tbsp (280 mL) quinoa flour

¾ cup (185 mL) brown rice flour

1 tsp (5 mL) baking soda

2 tsp (10 mL) ground ginger

1 Tbsp (15 mL) cinnamon

2 tbsp (30 mL) finely grated fresh ginger


  1. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
  2.  In a large mixing bowl beat together oil and sugar.
  3.  Add molasses and egg. Beat till fluffy. Takes about 2-3 minutes.
  4. Stir in both flours, baking soda, ginger, cinnamon and fresh ginger until the dough comes together.
  5. Scoop out teaspoonfuls onto prepared cookie sheet. Try using a mini scoop for the dough.
  6. Bake for 12-14 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool completely on a wire rack.
  7. Store in air tight container for up to 1 week. Or freeze for up to 3 months.

Professional home economist tip: For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.

Per serving (2 cookies): 152 calories, 6 g fat, 0 g sat. fat, 10 mg cholesterol, 48 mg sodium, 23 g carbohydrates, 1 g fibre, 12 g sugar, 2 g protein.  

This recipe is from The Vegetarian’s Complete Quinoa Cookbook (Whitecap 2012) recently shortlisted for the Taste Canada Food Writing Awards.











4 Comments on “Gingersnaps – gluten free

October 2, 2013 at 11:32 am

Hi Marilyn,
Love seeing you on Tracy’s show. I have a question. I’ve purchased a sugar substitute called Xylitol, as a dental hygienist I’m not a sugar fan. How would you reccomend I use it in recipes? Any comments about how it works, texture wise?
I’ll have to follow you on your e-mails only now as I moved upt to the Artic last week and don’t have Tracy’s show any longer :((
Thanks. Have a great day.

October 8, 2013 at 2:17 pm

I’m so sorry I have no expertise on Xylitol. I have used stevia but not in baking.
My rule has always been, its okay to use sugar in baking if its in a healthy recipe that contains whole grains, heart healthy fats, and other goodies like flaxseed, oat bran, etc.
Hope that helps.
Peace, love and fibre,

June 12, 2016 at 5:44 pm

Made these cookies tonight for my gluten free/dairy free child. They are AMAZING – our new go to recipe for ginger snaps!! Thank you!!
Any idea if they would turn out relatively the same if next time I used all quinoa flour?

June 13, 2016 at 8:32 am

Thanks for the glowing review! Yay! I tried them with all quinoa flour and they were too bitter. That’s why I used the brown rice flour.
Hope that helps.
Peace, love and fibre,


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