Ginger Snaps are an all-time fall favourite of ours. There’s something so comforting that happens when you you taste that deliciously dark molasses flavour for the first time, followed up by a kick of ginger. This recipe, developed by Jordan (TheBizyBaker), uses our 1-for-1 Superfood Baking Mix for a gluten and dairy free version of this cookie staple. After just 8 minutes in the oven, your kitchen will be exploding with the aromas of fall.

Ginger Snaps - Queen St. Bakery Flour
Ginger Snaps (Gluten-Free, Dairy-Free)
Servings: 12


  • 2 cups (300 g) QSB 1-for-1 Superfood Baking Mix
  • 1/4 cup Molasses
  • 3/4 cup packed Brown Sugar
  • 3/4 cup of Vegetable oil
  • 2 tbsp Baking soda
  • 1 Egg
  • 2 tsp Cinnamon
  • 1 tsp Ginger (ground)
  • 1/2 tsp Allspice
  • Pinch Black pepper


1. Pre-heat the oven to 375F and line a baking sheet with parchment paper.

2. Using a blender or a bowl and whisk, mix together oil, molasses, brown sugar and egg until you form a paste.

3. In a medium bowl, mix the flour, spices and baking soda together. 

4. Slowly combine the dry ingredients (flour) into the wet ingredients (paste) and mix well using a spatula.

5. Chill the batter in the fridge for 15 minutes.

6. Scoop the dough onto the lined baking sheet, aiming for 1.5 inch balls. Continue placing balls on the baking sheet 2 inches apart.

7. Bake for 8 minutes in the pre-heated oven until cracked on top.

8. Let cool for 5 minutes before transferring to a cooling wrack.

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