Halloween cookie recipes: gluten free ginger snaps

5 servings
25 min
20 min
Very Easy


Number of serving: 5
1 1/2 Cups Brown Rice Flour

3/4 Cup Buckwheat Flour

3/4 Cup Coconut Flour

2 1/2 Teaspoons Baking Soda

1/2 Teaspoon Salt

2 1/2 Teaspoons Cinnamon

3 Teaspoons Ground Ginger

1/4 Teaspoon Ground Cloves

1/8 Teaspoon Ground White Pepper

1/2 Teaspoon Guar Gum

1 15 Ounce Can Pumpkin

1 1/2 Cups + 1 Tablespoon Brown Rice Syrup

1 Teaspoon Vanilla Extract

1/2 Cup Truvia


  • In a large bowl, combine all of the dry ingredients. Stir with a fork to combine.
  • In the bowl of your stand mixer add the can of pumpkin, brown rice syrup and the vanilla. Mix until all of the ingredients are mixed together.
  • Add 1/3 of the dry ingredients to the the wet mixture and mix.
  • Continue adding the dry ingredients to the wet ingredients in 1/3′s until all have been added together.
  • Only mix until all of the ingredients are wet. Tear off 3 pieces of wax paper or plastic wrap.
  • Divide dough into thirds and put each third on its own piece of wrap. Form the dough into a log and wrap, tucking the ends of the wrap under the dough log. Repeat with remaining 2 portions.
  • Place dough into refrigerator and chill overnight. Preheat oven to 350 degrees Farenheit.
  • Take one dough log out of the refrigerator and leave the rest in there until you are ready for them.
  • Unwrap the log and pull off pieces of the dough and roll into balls the size of a nickel. Place the balls on a baking sheet place the balls onto a baking sheet that has been lined with a Silpat or parchment paper. Place the balls 2″- 3″ apart.
  • Using a glass with a smooth bottom, gently press the dough balls until they are about 3/16″ thick. This dough is very sticky so you need to use gentle pressure when flattening the dough. You may find it easier to start flattening with the glass and then use your fingers to get the desired thickness.
  • Once the baking sheet is full and all of the dough has been flattened, bake for 15 minutes. The cookies are done when they have a nice brown color, the edges are slightly darker than the middle and the tops of the ginger snaps have a lot of texture to them.
  • Let the cookies sit on the hot baking sheet for 5 minutes before removing them to a cooling rack. Store these in an air tight container.


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