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
Ezra says
These look amazing and I would love to try them. Please advise on what I can substitute for molasses. Thanks!
Jessica DeMay says
Hi Ezra- the molasses is important for giving it that gingersnap flavor. Is there a reason you need to substitute it? I wouldn't recommend it unless there's an allergy.
Pam says
Is there any way to make this egg free?
Jessica DeMay says
Hi Pam- I can't say for sure since I haven't tried it. You can try a chia or flax egg, but that may make the final result a little different. Sorry I can't be more of a help. Let me know if you try it and if it's successful.
Julie says
How many carbs r in a cookie ?? Thanks
Jessica DeMay says
Hi Julie- I don't know since I don't count carbs or calories. There are many sites that you can calculate that on though. My Fitness Pal is a popular one.
Tracy says
I'd love to make these and give them a try, but the link to the instructions seems to be broken 🙁 Any chance you get that fixed?
Jessica DeMay says
Hi Tracy- sorry it didn't work for you. Here is the link- https://www.goldenbarrel.com/recipe/paleo-gingersnaps/ Hope you love them!
Patricia Lottering says
Hi could we replace the coconut sugar, as not acceptable on the banting lifestyle (South Africa) and ginger biscuits in any form is a must at Christmas
Jessica DeMay says
Hi Patricia- you can replace it with brown sugar. Enjoy!
Sallyanne Young says
I made these this evening and they are delicious!
Thank you!
Sallyanne
Jessica DeMay says
You're welcome, Sallyanne! Thank you for trying them! So glad you like them!
Jen says
Ideas on how to make this using only coconut flour?
Jessica DeMay says
Hi Jen- I actually don't have measurements for that. Coconut flour is much drier than almond so it can't be substituted 1:1. I'm sorry!
Jodi Schreifels says
I am very pleased with this recipe! My husband and granddaughters think they are great tasting too! I did not get twenty four but next time I will be more careful to use a level two tablespoons per cookie and I think I will be able to get twenty four. I will be making these again! They are going into everyone's lunch box this week- if they don't get devoured today!
Jessica DeMay says
Thank you, Jodi! I'm so glad everyone enjoyed them! I say it doesn't matter if you got 24 as long as they were enjoyed 🙂 Thank you for trying my recipe and for the great feedback!
Thelma Dent says
I love gingersnaps not only during christmas all through the year really would love to try the recipe for soft ones
Jessica DeMay says
I think you will love these Thelma!
Mary Ann | The Beach House Kitchen says
We are thinking along the same lines Jessica! Something gingersnap coming to my blog tomorrow!! I will need to try your version because gingersnaps are always a total hit at our house!!
Jessica DeMay says
Yes- tis the season for gingersnaps 😉 Thanks Mary Ann!
Stephanie Morey says
Jessica,
I made the gingersnaps this morning, and ate them right off of the baking sheet. They were very good. I can't wait to try them when they cool down. Thanks for the recipe, and I can't wait to try more of them.
Merry Christmas!
Stephanie
Jessica DeMay says
Thanks, Stephanie! That is awesome. Thanks for trying the recipe and I'm glad you like them! Hopefully you like them just as much when they cool down. Merry Christmas to you as well!