Gluten-Free Gingersnap Cookies

Ingredients

• 0.75 cups unsalted butter , softened
• 0.5 cups brown sugar
• 0.5 cups unbleached cane sugar
• 1 egg
• 0.25 cups blackstrap molasses
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 0.5 cups almond flour
• 0.33 cups coconut flour
• 1 slice fresh ginger , 1/4 inch thick
• 1 tablespoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoons ground cloves
• 0.25 cups unbleached cane sugar , or as needed
• 0.5 teaspoons ground cinnamon , or as needed
• 0.25 teaspoons ground nutmeg , or as needed

Instructions

1. 1

   Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.

2. 2

   Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

4. 4

   Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.

5. 5

   Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.

6. 6

   Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.