WebHow to make Old-Fashioned Crunchy Gingersnap Cookies. Preheat the oven to 375 degrees F. Add the shortening, one-cup sugar, salt, and baking soda to the bowl …
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Eat the low carb ginger snap cookies while they are still warm. You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies. Either way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour. This is needed for the best texture.
Try adding erythritol and play around with other spices to make your own unique cookie. Or simply omit the ginger and double up on the cinnamon to make a cinnamon cookie instead of a ginger snap. Either way, this recipe will satisfy any cookie craving you have! Preheat oven to 350 degrees. In a large mixing bowl, mix the dry ingredients together.
Just like my other almond flour cookies, you can make gluten-free ginger snaps crispy or soft. The main difference is in the technique. Make the cookies as thin as possible. Let the edges brown well. Allow the cookies to cool completely. Make the cookies a bit thicker. Don’t let the cookies get quite as dark.
· Sugar: A cup of white sugar creates a perfectly sweet gingersnap cookie. · Egg: One large egg adds moisture and acts as a binder, which means it helps hold the cookie dough together. · Molasses: Dark molasses lends deep, rich, complex flavor. · Cinnamon sugar: The cookie dough balls are rolled in cinnamon sugar before baking.