This Chewy Gluten-Free Gingersnaps recipe is dairy-free, sweetened with coconut sugar, and made with simple ingredients. Perfect for holiday sharing.
It wasn’t until adulthood that ginger became an ingredient that was on my radar. Somehow, I had made it years, decades even, without enjoying the magic of ginger.
But have no fear, ginger takes a backseat no more. It is the star of these chewy gingersnap cookies and could just possibly make you fall in love with its earthy spiciness all over again.
The recipe for these cookies is quite simple. With the holiday season in full swing, simple always seems to be better. With a base of almond flour and coconut sugar, these cookies get their perfect chew thanks to the molasses.
A healthy dose of ginger and snap! It’s time for cookies.
Chewy Gluten-Free Gingersnaps Recipe
For the right outcome, I do not recommend substituting substituting flours.
Ingredients
- 1/2 cup 72 g coconut sugar
- 1 egg room temperature
- 2 tablespoons unsulphured molasses
- 4 tablespoons coconut oil melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 1/4 cups 240 g almond flour (not almond meal)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 cup organic cane sugar for rolling
Instructions
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Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
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In large bowl, combine coconut sugar, egg, and molasses. Whisk to combine. Whisk in coconut oil, followed by vanilla.
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In a medium bowl, combine almond flour, baking soda, salt, cinnamon, and ginger. Add wet ingredients and stir until evenly combined. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough.
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Place organic cane sugar on a plate. The dough will be sticky, so dampen your hand with water (I keep a small bowl of water nearby), use a tablespoon to scoop out dough, then roll in-between your hands into a bowl. Place on plate with sugar, roll to coat, then place on prepared baking sheet.
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Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool.
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Store in an airtight container.
Recipe Notes
Adapted from Flourless.
These look amazing, my sister loves gingerbread cookies and I love that they’re chewy!! We’ll have to make to try to make these for Christmas :)
Thanks, Joyce!! The molasses makes these chewy in the best ways. I’ve been making myself wait to make more – I cannot stop eating them. Haha. Hope you’re having a great week. xo
Molasses crinkles have always been my favorite holiday cookie. The cinnamon and ginger combination is so cozy. These gingersnaps are so similar, I’m positive these cookies will be my new favorite. Plus, I love the ingredient list of these cookies. The more wholesome ingredients you can use the better, but a cookie still has to be a “cookie”. You seem to have found the perfect balance!
I’m with you – the more wholesome the better, but obviously still has to be “cookie” enough! :) I hope you love these, Jess! xoxo
I have a good friend who eats gluten-free, so I know what I’m making her for the holidays! I’m sure she’s going to love them! They look perfect Tessa!
Yay! What I love most about these cookies is that you can easily fool the non-suspecting gluten eater. ;) Thanks, Mary Ann!
I absolutely love this idea. Glad you’re on team ginger now. I have loved ginger cookies since I was a kid. These look like the perfect texture! Love how easy these are too.
Definitely team ginger. I lost so much time! ;) Thanks, Katie!
I love that you used coconut sugar in this recipe. I just baked a sugar cookie with it and now it is my favorite.
These cookies are so timely and beautiful. I can only imagine how delicious they must be.
Happy holidays my friend. <3
Yes! I was so excited to see those coconut sugar cookies you were working on. Coconut sugar gives such a wonderful depth and hint of caramel flavor.
Thank you, friend! <3
Ginger is MAGIC! I’m glad you’re fully embraced in it now because these cookies sound wonderful and right up my alley.
Agreed! The fact that they are beating out chocolate cookies for me right now is huge. ;)
Better late than never! Growing up, my spice exposure was pretty much limited to chili pow, cumin and garlic pow… so I had a world of spices waiting for me! Isn’t it fun finding new favorites! These cookies are magic and are perfectly crinkly! Delicious work, Tessa!
Hahaha, sounds about right! Usually, chocolate wins out over anything for me, but not anymore! ;) Thank you, Traci! xo
Oh my – I can’t stop looking at these! They’re chewy perfection!! I have to make them ASAP!
I meant to comment on these last week-so delicious! My kids and I made them together, and they lasted about three hours before they were gobbled up. They are chewy and perfectly gingery. Thank you!
Hahaha, I’m glad to hear they didn’t last long! Always a good sign. :) Thanks so much, Lisa! <3
Hi,
I loved the look and idea of these cookie. I am still new to baking for GF + Vegan friends but I couldn’t wait to try these for Christmas. When I made them the turned out very dry and crumbly , like I needed more wet ingredients…when baked they just crumbled in to sand. Do you have any tips or tricks for making these?
Hi! I’ve made these several times and had readers make them with chewy, moist outcomes. I’m sorry that happened. You mentioned baking for your vegan friends too, did you happen to sub the egg for something else or omit the molasses? That would change the texture with these cookies.
I ended up with dry and sandy texture too. Maybe it’s the flour? I couldn’t find almond so I used rice & coconut in a 1:1 ratio.
Hi Sophie, sorry to hear that. Unfortunately, coconut flour is an extremely absorbent flour and needs a good amount of liquid (more than what is called for here) to make it work appropriately. Rice flour and coconut flour together would definitely give it a dry and sandy texture, I’m afraid. I often buy my almond flour online at nuts.com or on amazon if it is harder to find near you.