These Paleo Gingersnaps are soft, chewy, full of flavor and easy to make! Gluten free, dairy free, and so delicious!
Gingersnaps are such a classic Christmas cookie. I have to admit though, I didn’t grow up eating them and only made them for the first time last year. My husband on the other hand, had these every year and his mom always made multiple batches. I knew I wanted to recreate them and I am so happy with the result! My husband is eating them every chance he gets and goes on and on about how good they are. That does my heart good knowing I am remaking something so special to him. I asked his mom and she told me it was her favorite cookie to make.
Because they are paleo, that makes them dairy-free, gluten-free, and refined sugar free. You will not miss any of those items though, I promise! The coconut oil keeps them moist, the coconut sugar keeps them sweet, and the molasses and ginger give them that slight spice.
They are so easy to make and mix up in one bowl in just minutes. They are small, but that means you can enjoy a few. I tried making them bigger but the texture was better with the small ones so I stuck with that. I think they are so cute and just the right size for a small treat. They are also perfect for kids!
You will love this healthier take on the classic holiday cookie! So easy and just as delicious as the original! If you have any questions about the ingredients to make the paleo gingersnaps or where to find the ingredients, let me know and I’ll be happy to answer them for you.
Here are more holiday treats to try:
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Paleo Gingersnaps
Ingredients
- ¼ cup coconut oil melted
- ¾ cup coconut sugar
- 3 tablespoon Blackstrap Molasses
- 1 large egg
- 1 ½ cups almond flour
- 6 tablespoon coconut flour
- 1 ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- In a large bowl, combine coconut oil, sugar, molasses and egg. Add in the almond flour, coconut flour, ginger, salt, and baking soda. Stir until completely mixed. Scoop into 2 tablespoon balls and roll in additional coconut sugar.
- Place 1-2 inches apart on the cookie sheet and bake for 12 minutes. Remove them from the oven and gently press down so they are slightly flattened. Return to oven for 3 more minutes.
- Let cool on the cookie sheet for a few minutes before transferring them to a cooling rack. Store leftovers covered in the fridge.
Nutrition Information
Lisa E. says
These cookies are perfect!!! I've made them again and again!
Jessica DeMay says
Thank you, Lisa!
Helen says
Good day, Can I make this using cover yum or some other sugar free syrup, I'm ketogenic
Jessica DeMay says
Hi Helen- yes that should work. Enjoy!
D Cole Milam says
I have four auto immune diseases so no gluten, dairy and sugars for me, except stevia (as coconut sugar spikes my insulin much like table sugar). I substituted stevia and the ginger snaps were wonderful. Good job. This is a winner!
Jessica DeMay says
Thanks! I'm so glad you enjoyed these! Thanks for trying them and for the great feedback 🙂
Leigh says
These look amazing! I can't have almonds though. Boo! Any suggestions for substituting? Thank you!!!
Jessica DeMay says
Thanks, Leigh! You could try cashew flour (just blend them until they make a flour), possibly cassava flour, or a gluten free flour mix if you can tolerate that. I hope that helps! Let me know if you have any other questions!