Gingersnaps are my fall kryptonite. I love them and once I make them, I can’t stop making them because I can’t stop eating them.
Recently, I went gluten-free, and to be totally honest, I’ve been disappointed in gluten-free baked goods. There are plenty of naturally gluten-free meals, so my main courses aren’t suffering terribly, but cookies and cakes that are gluten-free are lacking. Gluten is apparently is what puts the good in baked goods.
BUT since it’s not fall without gingersnaps in my house, I decided to try my favorite gingersnap recipe with my trusty Trader Joe’s gluten-free flour last week. And guess what? Gluten-free gingersnaps are actually good! Like really, really good. Even one day and two day and three days later. Usually gluten-free cookies get super crumbly after a day or two, but not these guys. I’ve been singing the hallelujah chorus and eating gingersnaps all day every day since. (Not really – but almost really).
So when I found myself eating gingersnaps for breakfast last week, I decided I needed an intervention. But instead I worked on an invention:
(For all my Celiac friends, I know oatmeal is taboo, I hope you can find a good gf brand of oatmeal and give this a whirl because it’s so darn good).
1/4 cup quick-cook oats
1/2 cup water
1 tsp Grandma’s Molasses (I’m convinced the key to perfect gingersnaps is in the right molasses)
1 tsp Brown Sugar
1/8 tsp vanilla extract
1 pinch each of cinnamon, ginger, cloves
Put it all in a bowl and heat it in the microwave and dust with brown sugar. Judge me if you wish, but you dip gingersnap cookie dough balls in sugar before you bake it so this is my version of best practices with gingersnap fidelity.
This smells divine and tastes so close to a cookie. Enjoy this fall/winter treat!