This chewy Gluten-Free Ginger Snaps recipe is dairy-free, sweetened with coconut sugar, and made with simple ingredients. Perfect for holiday sharing.
These chewy ginger snap cookies are the perfect gluten-free cookies for your holiday dessert tray. With a spicy ginger flavor, this sweet cookie hits all the flavor notes!
Why you'll love this recipe
- Gingersnaps are a holiday spice cookie everyone loves to see on the cookie tray.
- Gluten-free and dairy-free, these are perfect for those with allergies.
- This an easy recipe with simple ingredients and delicious flavor for happy holidays!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Molasses - You may find it bitter on its own, but blackstrap molasses is the perfect natural syrup that will give gingersnaps a deep color.
Coconut sugar - This also helps color the cookies, and adds a complex flavor instead of using white sugar.
Almond flour - This is a great cookie base, making gluten-free cookies that work as well as their wheat counterparts.
Coconut oil - When used with an egg, this is the glue that helps these cookies keep their shape. Vegan butter can be substituted.
Cinnamon and ginger - These are the classic spice cookie profiles and will give these cookies the right bite.
Before you start: Preheat the oven and line two baking sheets with parchment.
Step 1: In a large bowl, whisk to combine coconut sugar, egg, and molasses. Add in coconut oil and vanilla.
Step 2: In a separate bowl, combine almond flour, baking soda, salt, cinnamon, and ginger. Add wet ingredients and stir to combine. It will be thick!
Step 3: Scoop dough with a cookie scoop and roll cookie dough balls in sugar before placing them on the prepared baking sheets.
Step 4: Bake for 10-12 minutes, or until cookies are set on the outside. Let rest for 5 minutes before cooling on a rack.
- Almond flour cookies are fragile when warm, so it is important to let the baked cookies rest on the baking sheet for a few minutes to set before transferring them to a cooling rack.
- This is a sticky dough, so having wet hands or spraying them with cooking spray will help you to shape them easily.
- Want to make gluten-free ginger cookies vegan? Sub 1 tablespoon of tapioca starch (tapioca flour) mixed with 3 tablespoons of water as an egg replacer.
These chewy cookies are best stored in an airtight container at room temperature.
Almond meal is made from raw, unpeeled almonds and is generally coarser. It is a great option for breading and other applications. Almond flour is made from peeled (blanched) almonds and is ground finer.
More gluten-free cookie recipes
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Chewy Gluten-Free Gingersnaps
- ½ cup (72 g ) coconut sugar
- 1 large egg room temperature
- 2 tablespoons unsulphured molasses
- 4 tablespoons coconut oil melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (240 g ) almond flour (not almond meal)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ cup organic cane sugar for rolling
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a medium bowl, combine coconut sugar, egg, and molasses. Whisk to combine. Whisk in coconut oil, followed by vanilla.
- In a large 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.
- 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 ball. Place ball on plate with sugar, roll to coat, then place on prepared baking sheet.Gently press halfway down on the ball with your palm.
- 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.
- Store in an airtight container for 3-5 days. Cookies are best fresh and will soften over time.
- Make it vegan: Sub 1 tablespoon of tapioca starch mixed with 3 tablespoons of water as an egg replacer.