Ginger snaps should literally snap. That’s not easy to accomplish when you’re baking without gluten. Often, cookies end up too chewy, too dry or – worse – too rubbery. But when it comes to texture, ginger snaps have high standards. By using a few less wet ingredients than traditional recipes, this gluten-free, no-molasses-needed version forms the perfect balance of spicy on your taste buds, crispy on the outside and a smidge chewy on the inside.
- In a large bowl, mix all ingredients and stir until well-combined.
- Roll batter into balls and place about an inch apart on a greased baking sheet.
- Press down on balls to form cookie shapes.
- Bake at 350 degrees F for about 10 minutes, or until the edges begin to become crispy.
- Get snappy, be happy!