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Madison Area Gluten Intolerance Chapter

Gingersnaps

1 cup sorghum flour
1 cup tapioca flour
1/2 cup almond flour
1 cup light brown sugar
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 teaspoons xantham gum
1 teaspoon soda
1/2 cup butter
1/4 cup molasses
1/4 cup milk

  1. Whisk the dry ingredients together.
  2. Cut in butter or shortening and molasses.
  3. Stir in milk.
  4. Drop by spoonful on cookie sheet.
  5. Press down by palm of your hand.
  6. Bake at 350° for 8 to 10 minutes. Makes 3 to 4 dozen cookies.