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Chewy Gluten-Free Gingersnaps Recipe

Soft and chewy gluten-free gingersnaps made dairy-free with coconut oil. If dairy is not an issue for you, unsalted butter works well here too.

For the right outcome, I do not recommend substituting substituting flours.

Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Author Tessa Fisher


  • 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


  1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. In large bowl, combine coconut sugar, egg, and molasses. Whisk to combine. Whisk in coconut oil, followed by vanilla.
  3. 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.

  4. 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.
  5. 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.
  6. Store in an airtight container.

Recipe Notes

Adapted from Flourless.