1-Bowl Gluten-Free Gingersnaps (Vegan)

Preheat the oven to 350 degrees F (176 C) and line two large baking sheets with parchment paper.

In a medium mixing bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, molasses, ginger, cinnamon, nutmeg, baking soda, and sea salt until well combined and smooth.

Add in the oat flour, almond flour, and arrowroot starch and mix with a wooden spoon or spatula until the flours are completely incorporated. Your dough should feel sticky but not too tacky (sticking to your hands) or too dry (crumbly) and should hold its form. If the dough appears too dry, it likely just needs more mixing.

Form the dough into a disc and place it in the refrigerator for 30 minutes to solidify.

Once the dough has rested, place a sheet of parchment paper on a large cutting board or countertop. Dust it lightly with arrowroot starch then place the dough in the center, dust with more arrowroot starch, and place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large circle about 1/16-inch thick. Rolling to this thickness makes these cookies crisp (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the refrigerator to chill for 10-20 minutes and then try again.

Use a cookie cutter (we used a 2-inch circle) to cut out as many cookies as you can. Use a metal spatula lightly dusted with arrowroot starch to transfer them onto your parchment-lined baking sheets. Place the cookies about 1 inch apart on the baking sheets. Combine the rest of the dough scraps and repeat steps 5-6 until all of the dough is stamped out into cookies.

Bake the cookies for 9-12 minutes until they are dry to the touch. Let cool on the pan for 5-10 minutes before transferring to a cooling rack to cool completely. Enjoy!

Once completely cooled, the gingersnaps can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the refrigerator, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the refrigerator overnight.