Reprinted from The Blood Type Diet Website (

Gluten Free Ginger Snaps


Recipe featured in Bob's Red Mill Newsletter, by Bette Hagman

  • ghee to grease cookie sheet
  • 1-1/2 cups Bob's Red Mill Brown Rice Flour
  • 1 teaspoon ginger root (powdered)
  • 1 teaspoon ground cinnamon (substitute compliant spice such as clove)
  • 1/4 teaspoon sea salt
  • 1/2 cup honey (substitute compliant sweetener such as agave nectar)
  • 3 Tablespoons molasses
How to make it:
  1. Preheat oven to 350 degrees F.
  2. Grease a cookie sheet with ghee or line with parchment paper, set aside.
  3. In a small mixing bowl mix together the flour, spices and salt.
  4. Add the sweetener and molasses and stir together.
  5. This will make a stiff dough.
  6. Work it until it forms a ball.
  7. Dampen your hands and pinch off small sections and roll into 3/4' balls.
  8. Place these 3' apart on a greased cookie sheet.
  9. Press each flat (1/4' thick) with the bottom of a wet glass dipped in granulated sugar (omit sugar for non-secretors).
  10. Bake for 12-15 minutes, not longer, these brown only slightly.
  11. Remove from cookie sheet immediately. Yield: 2 dozen 1-1/2' cookies.