Thanksgiving Treats ... the Gluten Free Way!

I was recently asked to create an 'Autumn Menu' for a special event and, simultaneously, I was thinking about gluten-free cookies for the upcoming holiday's. The menu came together using my favorite autumn fruits and vegetables, but when it came to dessert, I didn't have a plan. The ideas was to create something simple and delicious following the fall theme. It all began with the creation of gluten-free ginger snaps, with my great nephews and nice in mind. They also happen to love apples and that gave me the idea for a mini apple crisp. At first, the cookie was going to be simply the base, but by adding baked apples with gluten-free oat crumble, it created the crust of an almost mini apple pie, topped with toasted sliced almonds.

The dessert was a hit and I was asked multiple times for the recipe. But I thought, what recipe? I don't have one? 😊 It just came together by combining some of my favorite warm and fantastic seasonal ingredients.

Below you will find my recipe for gluten-free ginger snaps and shopping list of items used for this recipe. Feel free to add your favorite baked apple and crumble recipe and top it off with your hearts desire!  Vanilla ice cream would be an excellent topping!  Enjoy! 

Gluten Free Ginger Snap Recipe


6 tablespoons of butter (unsalted - room temperature - I use Kerrygold Pure Irish Grass-fed unsalted butter)

3/4 cup brown sugar (pressed firmly into measuring cup)

1 large egg

1/4 cup molasses -

1/2 teaspoon vanilla extract -

4.5 ounces garbanzo bean flour -

4.9 ounces oat flour -

2 teaspoons ginger (ground) -

2 teaspoons all spice -

1/2 teaspoon salt (kosher)

1/2 teaspoon baking powder (gluten-free) -

1/2 teaspoon baking soda -

1/4 cup sugar (granulated cane, to roll dough balls in prior to baking. I use India Tree Demerara Sugar)


  1. Line two baking sheets with parchment paper.

  2. In a large mixing bowl, use an electric mixer or stand up mixer to cream the butter and brown sugar. Add the eggs molasses, and vanilla and beat until combined.

  3. In a separate bowl, mix the flours, spices, salt, baking powder, and soda. Whisk thoroughly blend. Add the dry ingredients to the wet ingredients. Mix until combined and smooth. The batter will be thick.

  4. Cover bowl and chill cookie dough in the refrigerator for about 1 hour.

  5. Preheat oven to 350 degrees F

  6. Use a spring-loaded 1-tablespoon size cookie scoop to shape the cookies. Roll the dough into balls and roll each ball in granulated sugar. Place round balls about 2 inches apart on the baking sheet.

  7. Bake for about 10 to 15 minutes. Be careful not to overtake the cookies. They should crack on the surface but still be slightly soft in the middle when done. Place cookies on a cooling rack.

  8. Enjoy these gluten free ginger snaps warm or cooled.


Completely cool cookies before storing. You can also freeze these cookies after you have baked and cooled them - they will last for a month.

Gluten Free Ginger Snaps

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