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Freshly baked ginger snap cookies
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Chewy Gluten-Free Gingersnaps

This chewy Gluten-Free Gingersnaps recipe is dairy-free, sweetened with coconut sugar, and made with simple ingredients. Perfect for holiday sharing.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 106kcal
Author Tessa

Ingredients

  • 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
  • teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • ¼ cup organic cane sugar for rolling

Instructions

  • 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.

Notes

  • Make it vegan: Sub 1 tablespoon of tapioca starch mixed with 3 tablespoons of water as an egg replacer. 
Adapted from Flourless.

Nutrition

Calories: 106kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 45mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg