Gluten Free Ginger Snaps

by Irvin on December 10, 2013 · 9 comments

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This recipe for gluten free ginger snaps are practically indistinguishable from the original version, making them a treat most everyone can enjoy!

Gluten Free Ginger Snaps by Irvin Lin of Eat the Love. www. eatthelove.com

There’s something about the warm scent of ginger cookies that makes the house truly feel like the holidays. More than the Christmas tree and the twinkling lights, more than hearing Tracey Thorn sing melancholic Christmas songs, more than wrapping presents with shiny bright ribbon, it’s the smell of ginger snaps filling the air that makes me think the holidays are here. And since baking for me isn’t just about making the food, but sharing the food, I decided this year to make gluten free ginger snaps. (Jump directly to the recipe.)

Gluten Free Ginger Cookies by Irvin Lin of Eat the Love. www.eatthelove.com

Baking gluten free seems to scare people, especially if you aren’t familiar with the dozens of various flours that may or may not have gluten in them. I, on the other hand, really love baking gluten free because it means I can not only add more flavor to the final product (all purpose has no real flavor but teff and buckwheat? They have great flavor that works so well with ginger!) but I can add more nutrients to the cookie too! Say what? Cookies that have some nutritional value? That’s just crazy talk.

A stack of gluten free ginger snaps. Photo and recipe by Irvin Lin of Eat the Love. www.eatthelove.com

And it sort of, kind of is. I mean, these are cookies, not a kale and quinoa salad. But I can totally trick myself into thinking I’m eating something not quite as bad for me, which, truth be told, is something I probably do a lot of around this time of year. But more important than any sort of trickery and hullaballoo around ancient grain and whole grain baking, these gluten free ginger cookies are just plain tasty good. One bite of them and you’ll forget about the ingredients and just wonder why ginger snaps are baked only during the holidays. Because these cookies deserve to be made year round.

Ginger cookies that are gluten free (but you can't tell!). Recipe and Photo by Irvin Lin of Eat the Love. www.eatthelove.com

If you like these gluten free cookies, check out some of my other gluten free cookies:
Chocolate Cookies with Nutella, Chocolate Chips, Hazelnuts and Dried Strawberries
Blood Orange and Blueberry Coconut Macaroons
Chocolate Shortbread Sandwich Cookies with Salted Butterscotch Filling
Maple Oat and Dried Cherry Shortbread Cookies
Apricot Amaretti Cookies
Gluten Free Snickerdoodles

And check out these other gluten free cookies from around the web:
Gluten Free Girl’s Mexican Wedding Cookies
Healthy Green Kitchen’s Gluten Free Coffee Almond Cookies
Lauren’s Latest’s Salted Nutella Peanut Butter Thumbprint Cookies
Barefoot in the Kitchen’s Lemon Crinkle Cookies
Boulder Locavore’s Cranberry White Chocolate Pecan Cookies

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{ 9 comments… read them below or add one }

Katrina @ WVS December 10, 2013 at 5:34 am

These are sooooo fun!! Yum!

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Daniela @ FoodrecipesHQ December 10, 2013 at 7:22 am

Hi Irvin, you made the most beautiful ginger snaps ever! I am checking the ingredient list now… I’m impressed! I may find difficult to find teff flour but all the rest should be easy to get.

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Irvin December 11, 2013 at 2:15 am

If you’re near a grocery store that sells ethnic food (especially one that caters to Ethiopian clientele) they might have it. Otherwise, feel free to substitute another gluten free flour like millet or sorghum or brown rice (ground super fin) in place of the teff!

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Beatrice December 10, 2013 at 10:01 pm

Hi Irvin!
These look delicious! However, is there any way I can make these with more “standard” flour(s)?
I don’t really have health stores near my place unfortunately, and gluten isn’t a problem for me.

Thanks!

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Irvin December 11, 2013 at 2:12 am

You can totally makes these with regular flour! Just leave out the chia seed and substitute 1 3/4 cups (250 g) of regular all-purpose flour for the teff, tapioca, sweet rice and buckwheat flours!

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Miss Kim @ behgopa December 10, 2013 at 11:25 pm

I love the aroma of holiday baking too! It’s such a warm fuzzy feeling. I can just imagine how holiday-licious these taste! I’m not gluten-free, but I totally want some!

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Irvin December 11, 2013 at 2:12 am

You can substitute the gluten free flours for all-purpose if you want. Check out the substitutions I gave for Beatrice’s comment above! Happy holidays!

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Belinda @zomppa December 11, 2013 at 3:23 am

Love your combo of flours – can almost taste these!

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Angela Abrahao December 11, 2013 at 2:13 pm

Irvin! I am loving the 12 days of cookies series. How on earth do you get the serious cracks on those cookies! They look so yummy, and I am feeling inspired to bake at least one of your cookie recipes… Even if it is 30 degrees outside for me here in the Southern Hemisphere! Thanks for getting me in the mood when there is no snow:-) Angela

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