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Soft and sweet, these almond flour cookies use healthy baking swaps like vegan molasses, coconut sugar, and coconut oil to make the tastiest gluten-free gingersnaps! Simply combine the ingredients, chill the dough, and bake! Easy, delicious, and perfect for the holiday season.
What Makes This Recipe Great?
Nutmeg, cloves, cinnamon, and ginger are the spices of the season! And nothing says the holidays like soft, chewy cookies full of delicious, flavorful sweet and spice. Introducing, my gluten-free gingersnaps.
These grain-free and gluten-free cookies have all the flavors of classic gingersnaps, but with soft edges, and a chewy, scrumptious middle!
Made with a blend of almond flour, coconut flour, and healthier ingredients like coconut oil, coconut sugar, and molasses. These yummy treats are better for you, but still taste as good as the original.
Ingredient Notes
Blanched Almond Flour: I use almond flour as an alternative to regular flour or a gluten-free flour blend. It makes these gluten-free gingersnaps soft and crumbly as a cookie should be, with a fraction of the carbs.
Look for super fine almond flour from brands like Bob’s Red Mill. This helps avoid clumpy batter! You can use almond meal in a pinch.
All The Coconuts: Coconut oil, coconut sugar, and coconut flour are baking staples in my house. Healthier than their traditional counterparts, these ingredients are super easy to bake with, and don’t compromise the flavor at all!
Molasses: The brand Wholesome makes dark molasses that is naturally vegan. I find that vegan ingredients often exclude additives and other stuff I don’t want in my food. Using darker molasses gives the cookies their dark color and offers a deeper flavor!
Pantry staples: Vanilla extract, egg, and baking soda.
Spices: Ground ginger, cinnamon, cloves, and nutmeg.
Recipe Step by Step
These almond flour cookies only require two bowls. One for wet ingredients, and one for dry ingredients. The best part? You can mix the batter by hand, which means no mess and easy cleanup!
- Combine the egg, coconut oil, molasses, coconut sugar, and vanilla in a bowl and mix well. In a separate bowl, combine the almond flour, coconut flour, baking soda, ginger, cloves, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and stir. The dough will be sticky.
- Refrigerate the dough for 30 minutes.
- Roll the dough into 1.5-inch balls and coat with coconut sugar. Place the balls on the cookie sheet and press down slightly so they form a disk shape.
- Bake for 8-10 minutes until the tops are cracked. Let them cool completely on a wire rack before handling them. Enjoy!
(more detailed instructions in the recipe card below!)
Mary’s Tips & Tricks
How to Store Gluten-Free Gingersnaps
Room Temperature: Store your baked almond flour cookies in an airtight container on the counter for up to 4 days. Serve at room temperature.
Freezing: You can freeze these cookies for up to 3 months in a freezer-safe, airtight container. Chilled and rolled cookie dough balls may be frozen for up to 3 months and baked for 10-12 minutes (don’t thaw!).
Swaps & Substitutions
Coconut Oil: If you don’t prefer coconut oil, you can use Miyokos vegan butter. You can find both unsalted and salted Miyokos at Sprouts. Make sure you set it out before using it so it becomes softened butter.
Coconut Flour: Unfortunately, it is not recommended to use all coconut flour in this recipe. Coconut flour is not a 1:1 substitution because it requires so much more moisture. If you use all coconut flour, these gluten-free gingersnaps will be extremely dry.
Coconut Sugar: While I haven’t tried this out, Swerve brown sugar could be used for the coconut sugar in this recipe. It would make it lower in carbs as well. I usually love to use maple syrup but prefer coconut sugar for this recipe.
Recipe FAQs
Yes! All of the ingredients in these gingersnaps are gluten-free. They are also dairy-free, making them even more allergen-friendly!
These gluten-free gingersnaps are made with almond flour and coconut oil instead of regular all-purpose flour, butter, and granulated sugars. This makes them automatically healthier. Other recipes are about double the carbs and calories per cookie!
This recipe is not keto, however, each cookie is lower in carbs than traditional gingersnaps. These gluten-free gingersnaps are just 14 carbs per cookie, whereas, in other recipes, they are 40+ carbs!
Try These Gluten-Free Desserts…
No-Bake Pumpkin Cheesecake Bars
Paleo Orange Cranberry Muffins
Easy Gluten-Free Gingersnaps with Almond Flour
Equipment
Ingredients
- 1 egg
- ¼ cup coconut oil, melted & cooled
- ¼ cup molasses
- ½ cup coconut sugar, plus more for coating
- 1 tsp vanilla extract
- 1 ¼ cup fine almond flour
- ⅓ cup coconut flour
- ½ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
- 1. Preheat your oven to 350 and line a baking sheet with parchment paper.
- 2. Combine the egg, coconut oil, molasses, coconut sugar, and vanilla in a bowl and mix well.
- 3. In a separate bowl, combine the almond flour, coconut flour, baking soda, ginger, cloves, cinnamon, nutmeg and salt.
- 4. Add the dry ingredients to the wet ingredients and stir. The dough will be sticky.
- 5. Refrigerate the dough for 30 minutes.
- 6. Roll the dough into 1.5 inch balls and coat with coconut sugar. Place the balls on the cookie sheet and press down slightly so they form a disk shape.
- 7. Bake 8-10 minutes until the tops are cracked. Let them cool completely before handling. Enjoy!
Notes
Gluten-Free Gingersnaps Storage
Room Temperature: Store your baked almond flour cookies in an airtight container on the counter for up to 4 days. Serve at room temperature. Freezing: You can freeze these cookies for up to 3 months in a freezer-safe, airtight container. Chilled and rolled cookie dough balls may be frozen for up to 3 months and baked for 10-12 minutes (don’t thaw!).Swaps & Substitutions
Coconut Oil: If you don’t prefer coconut oil, you can use Miyokos vegan butter. You can find both unsalted and salted Miyokos at Sprouts. Make sure you set it out before using it so it becomes softened butter. Coconut Flour: Unfortunately, it is not recommended to use all coconut flour in this recipe. Coconut flour is not a 1:1 substitution because it requires so much more moisture. If you use all coconut flour, these gluten-free gingersnaps will be extremely dry. Coconut Sugar: While I haven’t tried this out, Swerve brown sugar could be used for the coconut sugar in this recipe. It would make it lower in carbs as well. I usually love to use maple syrup but prefer coconut sugar for this recipe.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This post was originally published on November 21, 2021 and updated on December 9, 2022.
Can I use flax seed as a egg substitute
We made these cookies with 1.5 inch ball cooked 8 minutes. Definitely needs to cook longer.
The centers were very soft. I will try with 1 inch balls cooking 10 minutes.
The kitchen smelled great!
These are delicious and so easy to make!
Thanks Kelly!
Used a flax egg and plain white sugar. Didn’t roll them in sugar before baking and made 1 inch balls giving me 16 cookies. Incredibly delicious and easy!
Thanks Erica – glad you made them work for you!!
These are delicious!! I used Lyle’s Black Treacle. You’d never know these are GF. Made two batches tonight. First batch, 1.5-inch balls. Second batch, 1-inch balls. The second batch turned out much nicer. The second batch looks more like the picture in this recipe. Also, my opinion is that they need to bake for 10 minutes. Still a little too gooey at 8 or 9 minutes.
Thank you JoAnn – great tips!
Excellent! I subsitituted the coconut sugar with Truvia brown sugar, the molasses with sugar free maple syrup, and I used 1 tablespoon of coconut oil with 3 tablespoons of cashew cream yogurt. They needed to bake a bit longer, but they turned out great over the holidays!
So glad to hear it 🙂
These turned out absolutely amazing. My 4 year old loved making them with me, too! The best thing about these is that NO ONE knew they were gf/df and they are so flavorful! Unlike regular “gingersnaps” they are so moist and chewy! This will become a new holiday cookie tradition in our home.
I actually made this recipe along with 3 other paleo gingerbread/ ginger snap cookies to taste-test. These were by far the best! Great ginger flavor and a very soft texture. More of a gingerbread than ginger snap, but still the BEST! These will definitely be my go-to ginger cookie!
Delicious!! Made these yesterday and I only have 2 cookies left from the batch – sooo yummy!!
Absolutely delicious! I also used a flax egg instead of a real egg. They turned out great! 😋