Gluten free ginger cookies

Gluten Free Ginger Cookies

As some of you may have noticed, I’m pretty much obsessed with making cookies lately! Partly because autumn has arrived and with it comes cosy evenings watching Netflix with yummy snacks while it’s cold outside. And partly because, well, pre-made gluten free cookies are ridiculous… 8 (potentially disappointing) cookies for £3? No thanks!

I know some brands aren’t that expensive, but overall homemade gluten free cookies are so much cheaper! For example, I calculated that that this recipe cost me roughly £1.20 to make and that was for 22 medium size cookies! And more importantly, they taste a lot better! Some brands would have you think that gluten free baked products taste like cardboard, but it’s a lie. They can be just as good when done properly.

How many times have you snacked on gluten free cookies that were nothing special, but you bought them (and keep buying them) because they’re the only options you have? Trust me, if you make your own you’ll not only save money, but all those extra calories will at least be spent on something that’s worth it. 😀

And with cookies being so easy to make, there’s no reason not to try, even for those who feel a bit intimidated by baking. 🙂

So today I decided to make ginger cookies!

Gluten free ginger cookies

Ingredients

  • 2 cups plain flour (I actually used 1 cup plain and 1 cup self-raising as I’d run out of plain though – I used Doves Farm gluten free)
  • 1 egg
  • 1/2 cup unsalted butter
  • 1/2 cup dark muscovado sugar
  • 1/2 cup granulated sugar
  • 1/4 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • A pinch of salt

Yields 22 medium size cookies.

Directions

  1. Mix the flour, baking powder, nutmeg, ginger, cinnamon and salt together in a bowl.
  2. Soften the butter in the microwave and then combine with the egg as well as the dark brown and granulated sugar. Mix until there are no lumps left.
  3. Combine with the flour and mix well.
  4. Cover with cling film and let the dough rest in the fridge for 30 minutes. This makes the dough more solid, easier to handle when moulding the cookies and it also helps them keep their shape (the firmer the cookie dough is, the less they will spread while cooking).
  5. Line a baking sheet or two with parchment paper. Roll small amounts of the dough into balls and mould them in the desired cookie shape.
  6. Bake in a preheated oven (180C/350F) for 12 to 15 minutes. I made 2 different batches; the first one cooked for about 12 minutes and turned out soft and chewy while the 15 minutes batch have a nice crunchy outer layer with a chewy centre.
  7. Take them out of the oven and let them cool down. Don’t worry if the cookies appear very soft at this point, they will harden up a little as they cool down.

Gluten free ginger cookies

Enjoy!

3 Comments

  1. I don’t have cups could you please put weight of ingredients

  2. I made these yesterday and they taste divine. I must have done something wrong though. Put the mix in the fridge for 30 min, and it was still runny and not at all rollable. I spooned it into the tray in little blobs but they merged on cooking and came out as one big biscuit. I cut it whilst hot so now have ginger squares. Any idea what i did wrong? lush recipe though such nice crunchy biccies. X

    • Hey! I’m glad to hear you enjoyed them despite what went wrong. hehe Did you use the same flour blend? What I’m thinking is that… I posted this recipe quite a few years ago and back then I was using cups as measurement and these are just not as precise as using a scale sadly. So it may be that you ended up with more or less of certain ingredients. The size of your eggs can make a difference as well. These days I always weigh ingredients for that reason, to avoid confusion. When I have some time, I’ll have to remake these and update this post with the quantities in grams.

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