Easy Gluten-Free Gingersnaps with Almond Flour

Soft and sweet, these almond flour cookies use healthy baking swaps like almond flour, 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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling time 30

Total Time 50

Servings cookies

Calories 168kcal

Author Mary Smith

Equipment

baking sheet

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