Gluten Free Gingerbread Drops

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.

Original recipe makes 12 servings


1 1/2 cups drained and rinsed canned pinto beans
2 tablespoons molasses
1 tablespoon oil
2 tablespoons rice flour
2 tablespoons amaranth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup raisins

  • PREP

    15 mins

  • COOK

    10 mins


    30 mins


  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.


Calories: 78 kcal
Carbohydrates: 14.6 g
Cholesterol: 0 mg
Fat: 1.6 g
Fiber: 1.9 g
Protein: 2 g
Sodium: 91 mg