September 23, 2013

Gingersnaps – Gluten Free


 Not too sweet this yummy gingersnap 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.

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.


Professional Home Economist Tip:

For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.


This recipe is from The Vegetarian’s Complete Quinoa Cookbook (Whitecap 2012) 











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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