Gingersnap Pudding Cookies (Gluten & Dairy Free)

It’s foggy and wet and cold outside. The leaves are changing, the wind is blowing, and it is seriously impossible to find a break in the weather to get some cute family photos! Autumn is kind of a double edged sword that way…its so beautiful outside with all the colors and makes for a really nice photo background BUT, the weather is so stinking unpredictable this time of year that you can plan a photo shoot umpteen times before it actually works out weather-wise, and then you pray and beg and hope that your children will cooperate too! LOL. We’re still waiting for the weather… so Ive’ been busy crafting (Seriously, who has the patience for crafting with kids?!? amiright?!) and baking, and getting ready for Halloween!

I don’t know what made me crave Gingersnaps yesterday, but its been a really long time since I’ve had a good one because gluten free gingersnaps have never worked out for me, and Ive tried a bunch of different recipes. I’ve found the secret to amazingly delicious cookies (gluten and dairy free) and that is a box of instant pudding. You’ll see this in my chocolate chip cookies and snickerdoodles (recipe coming soon!) So I thought, why not try that trick with gingersnaps?! So…. I whipped up this recipe and prayed it would work! And guess what?! OMG, they’re even better than I remember gluten ones being! My house smells amazing now, and my tummy is happy. The kids may be hyped up on sugar from sharing a cookie (they don’t get sweets a whole lot, but I thought they should try one and they both loved it!) but it was worth it! Give these a try and enjoy 🙂

Gingersnap Pudding Cookies    (Printable Version)gingersnap-pudding-cookies

 Ingredients:

1/2 cup coconut oil

3/4 cup brown sugar

1/4 cup granulated white sugar

1 (3.4 oz) “Jello” Instant butterscotch pudding mix

1/4 cup molasses

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups gluten free flour

1 teaspoon xanthan gum

2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

Dash of salt

Instructions:

Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, molasses, eggs and vanilla until creamy.

Gradually add in the flour, gum, baking soda, salt and spices. Beat on low speed until just combined.

Using a #40 cookie scoop, place cookies onto greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.

Yields: 2 &1/2 dozen cookies

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2 Comments »

  1. Love your blog, totally my kind of baking! I’ll definitely be giving a few of your cookie recipes a go.

    • NutMeg Said:

      Thank you 🙂 I have an oatmeal one I’ll try to get posted soon too!


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