Soft & sweet, these dairy-free almond flour cookies turn healthy baking swaps, vegan molasses, coconut sugar, & coconut oil, into divine gingersnap cookies! 

Thank you to Sprouts for sponsoring this post!

four paleo gingersnap cookies stacked on top of each other

What Makes These Almond Flour Cookies So Great?

Nutmeg, cloves, cinnamon, ginger, these are the spices of the season! And nothing says the holidays like soft, chewy cookies full of delicious, flavorful sweet and spice. Introducing, my almond flour gingersnap cookie recipe! These gluten-free and paleo cookies have all the flavors of a traditional gingersnap, but with soft edges and a chewy, scrumptious middle!

Made with a blend of almond flour and coconut flour, and healthier ingredients like coconut oil, coconut sugar, and vegan molasses, these yummy treats are better for you, but still taste as good as the original. Almond flour cookies for the win!

Ingredients for Soft Gingersnaps

almond flour: Using an almond flour base for cookies is such a great alternative to regular flour. It makes them 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!

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! I find all of these ingredients at Sprouts, where healthy alternatives are always in stock!

molasses: Wholesome makes dark molasses that is naturally vegan. While this cookie recipe isn’t vegan (it includes an egg), 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, baking soda

spices: ground ginger, cinnamon, cloves, nutmeg

ingredients to make almond flour cookies with ginger and vegan molasses

How to Make Gingersnap Almond Flour Cookies

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!

  1. 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. 
  2. Add the dry ingredients to the wet ingredients and stir. The dough will be sticky. 
  3. Refrigerate the dough for 30 minutes. 
  4. 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. 
  5. Bake 8-10 minutes until the tops are cracked. Let them cool completely before handling. Enjoy!

(more detailed instructions in the recipe card below!)

almond flour gingersnap cookie batter in a clear bowl with a spoon

More Delicious Almond Flour Recipes!

No Bake Pumpkin Cheesecake Bars

Paleo Blueberry Crumb Bars

Easy Paleo Pumpkin Blondies

Paleo Orange Cranberry Muffins

seven baked ginger cookies on a white plate with nutmeg, cinnamon, and cloves in the background

Mary’s Tips & Tricks

How to Store these Cookies

Room Temperature: Store your cooked batch of almond flour cookies in an airtight container on the counter for up to 4 days. Serve room temperature!

Freezing: You can freeze these cookies for up to 3 months in a freezer-safe, airtight container. Chilled & rolled cookie dough balls may be frozen for up to 3 months and baked for 10-12 minutes (don’t thaw!).

Ingredient 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!

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 cookies will be extremely dry!

Coconut Sugar: While I haven’t tried this out, Swerve Brown Sugar (also at Sprouts!) would be a fine replacement for the coconut sugar in this recipe. It would make it lower in carbs as well. If you try this out, let me know how it turns out in the comments!

a bit taken out of a almond flour gingersnap cookie to show the chewy inside

FAQs

Are almond flour cookies gluten-free? Yes! All of the ingredients in these gingersnaps are gluten-free, so you can offer them to your family or guests with dietary restrictions. They are also dairy-free, making them even more diet-friendly!

How are these cookies healthy? These gingersnaps are made with healthier ingredients like almond flour and coconut oil rather than regular all-purpose flour and butter, which makes them automatically healthier! Other recipes are about double the carbs and calories per cookie!

Is this almond flour cookie recipe keto? This almond flour cookie recipe is not keto, however, each cookie is lower in carbs than traditional gingersnaps. These cookies are just 14 carbs per cookie, whereas, in other recipes, they are 40+ carbs!

Must-Have Holiday Recipes!

Easy Paleo Sweet Potato Casserole | Gluten Free & Dairy Free

The Ultimate Christmas Crack Recipe | Paleo, Gluten Free, & Dairy Free

Thanksgiving Margarita | Paleo & Gluten Free

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pinterest image of gingersnap cookies

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Almond Flour Gingersnap Cookies | Paleo & Gluten Free

Soft & sweet, these dairy free almond flour cookies turn healthy baking swaps, vegan molasses, coconut sugar, & coconut oil, into divine gingersnap cookies!
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Ingredients

  • 1 egg
  • 1/4 cup coconut oil, melted & cooled
  • 1/4 cup molasses
  • 1/2 cup coconut sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1 1/4 cup fine almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Equipment

  • baking sheet

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

I have not tested these with a flax egg to make them egg free. If you try it, let me know how it goes in the comments below!

Nutrition

Serving: 1cookie, Calories: 168kcal, Carbohydrates: 16g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 122mg, Potassium: 110mg, Fiber: 2g, Sugar: 10g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg