Gluten Free Gingerbread Drops

Gluten Free Gingerbread Drops

1
sueb 157

"These pinto bean cookies use a small amount of rice flour and small amount of amaranth for grains. These are not overly sweet cookies, since molasses and raisins are the only sweeteners."

Ingredients 30 m {{adjustedServings}} servings 78 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Mash beans, molasses, and oil together in a bowl using a potato masher or fork. Stir rice flour, amaranth, cinnamon, and ginger into bean mixture until dough is well combined; fold in raisins. Form dough into 24 small balls and arrange on prepared baking sheet. Slightly flatten balls onto baking sheet.
  3. Bake in the preheated oven until edges are slightly hardened, 12 to 14 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack.
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Footnotes

  • Cook's Note:
  • Approximately 3/4 cup of dried pinto beans will produce the amount of cooked beans called for in the recipe.
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Reviews 1

  1. 1 Ratings

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Where's The Food, Mom?
11/2/2014

Very tasty cookie that will help get some protein in teenagers that seem to always be "too in a hurry" to eat a healthy snack. I had to use garbanzo beans because I can't find pinto beans where I live. The amaranth is crunchy, the raisins are chewy and sweet and the cookie itself is soft and tender. A very nice textured cookie I'd say. The ginger and the cinnamon were subtle and think that might be the garbanzo bean being a bit more overpowering than a pinto bean so might increase the two spices the next time. All-in-all this is a nice treat that isn't too sweet, a plus in my house and a kid pleaser so a keeper of a recipe. I followed the amounts exactly and it rendered 527 grams of "batter". I made 24 cookies weighing approx. 22 grams each. I used a melon baller to scoop. The cookies were bite-sized which the kids liked. These will be nice for putting in lunch and snack bags. Worked great as a power boost for those after swimming lesson treats. Thanks Sueb for the recipe.