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These bites are wonderfully spiced and crunchy/crispy with the iconic snap you’d expect from a gingersnap! But that’s not all that makes these cookies amazing…
❤️ Here’s why you’re going to enjoy these cookies:
- They’re made with wholesome, clean eating ingredients.
- The dough is incredibly easy to make and uses one bowl.
- Start to finish, this recipe can be made in just about 30 minutes!
- This recipe hits a lot of “sweet” spots in that it’s:
- ✔️ gluten-free
- ✔️ egg-free
- ✔️ dairy-free
- ✔️ vegan-friendly
- ✔️ vegetarian-friendly
- ✔️ paleo-friendly
- It’s made using molasses and coconut sugar, both of which are natural sweeteners.
- The combination of spices makes these cookies burst with warming flavors.
- Since this recipe is egg-free, you can sample the dough before baking to get an idea of the flavor and adjust the sweetness and spices to suit your personal preference. Plus…edible cookie dough!
- It’s healthy enough to enjoy as a breakfast option as well as a snack or dessert!
- These cookies make a fantastic seasonal gift or take-home treat for friends and family 🎁
Now, full disclosure, this particular recipe is a slight tweak of my Gingerbread Cookies which yields a much softer, thicker and chewier cookie, so if that’s something you enjoy, be sure to give that recipe a try!
To makes these cookies you’ll need the following ingredients:
- Almond Flour: You can use blanched or unblanched almond flour. today I’m using unblanched which is also known as almond meal.
- Molasses: This adds a depth of flavor ranging from bitter to sweet notes and it also adds moisture to our cookies that helps them to spread.
- Coconut Oil: Our main fat, it adds both moisture and helps our cookie to spread. We’ll measure and add it in solid.
- Coconut Sugar: The caramel undertones of coconut sugar gives great flavor to our cookies. Alternatively, you can use finely blended raw cane sugar.
- Salt: I’m using a pink Himalayan salt but you can also use a sea salt.
- Baking Soda: This touch of rising agent helps to add texture and helps with our cookies’ bake and spread.
- Vanilla Extract: The flavor of vanilla adds a wonderful depth to our cookies that you shouldn’t omit.
- Spices: We’re using 4 ground (powdered) spices to flavor our cookies, they include:
- ground nutmeg.
- ground ginger.
- ground cinnamon.
- ground clove.
Here’s how insanely easy it is to make these gingersnaps:
Making your cookie dough is as easy as combining your dry ingredients together and adding in your molasses, coconut oil and vanilla to it. As you start mixing and combining your dough it’s going to seem dry and crumbly, that’s normal and you need to keep working it together (Tip: pressing and dragging the back of the spatula through the mixture helps it to come together faster!)
After a couple minutes you should have a fully combined rough and shaggy dough with no traces of the dry ingredients.
Turn your dough out onto some parchment paper and, using your hands, shape and roll it into a log that measures about 2″ thick. This part is honestly quite fun. The dough will be soft and almost like sandy playdoh but the best part is that the wonderful gingerbread smell make your hands smell amazing for the rest of the day (even after washing them!) thanks to the spices and the coconut oil!
Once you’ve formed your gingersnap log, roll and wrap it up in the parchment paper and set it in the fridge to chill and set until firm (this can take anywhere from 10 minutes to as long as 30 minutes). While your dough is chilling, preheat your oven to 350F.
Once your gingersnap log is chilled, slice it into 24 thin rounds using a sharp knife. Try to make each round even in thickness so that they all bake evenly.
Place your rounds onto a parchment lined baking tray, leaving enough space between each to accommodate for spread.
Pop your tray into your preheated oven and bake your gingersnap rounds for 8-10 minutes until the edges start to darken.
Now, a note about the timing and a word of caution: Don’t walk away from your oven once you put your cookies in. Stick around and keep and eye on them because depending on your oven they may even be done in a s little as 5 minutes.
If you notice in the image above the edges towards the parchment and bottoms have darkened, which is my marker to remove them from the oven. Also, it’s completely worth mentioning that your kitchen is going to be smelling AMAZING at this stage 😍
Let your cookies cool completely before attempting to lift or remove them from the tray as they will be soft once they come out of the oven. As they cool they will begin to set and harden and once completely cooled they should have a great crispy snap and crunch to them!
I really hope you give this recipe a try because these cookies are honestly amazing and the combination of all the warming spices are both comforting and addictive. Plus! These cookies have the wonderful benefit of being healthier than traditional gingersnap cookies!🍪
Gingersnap Cookies (GF, Vegan)
Ingredients
- 1 cup blanched almond flour
- 1½ tbsp organic coconut sugar or finely blended raw cane sugar
- ⅛ tsp Himalayan salt
- ¼ tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon powder
- ⅛ tsp Ground Nutmeg
- ⅛ tsp ground clove
- 2½ tbsp molasses (unsulphured)
- 2 tbsp coconut oil measured solid
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Combine all dry ingredients in a bowl (almond flour, coconut sugar, salt, baking soda, spices).
- Add the (solid) coconut oil, vanilla extract and molasses to the dry ingredients and combine until a soft dough forms.
- Shape the dough into a log that is about 2" - 2.5" thick, wrap it in parchment paper, and chill it for 10 minutes (or more if needed) until it's set and firmed up.
- Once the dough is chilled enough to be handled, cut into 24 even slices and place each round onto a parchment lined baking tray, leaving about 1" between each cookie on all sides to compensate for spread.
- Bake at 350°F (175°C) for 7-9 minutes or until you see the edges leading to the bottom beginning to brown slightly.
- Remove the tray from the oven, your cookies will be soft, leave them on the tray to cool and set.
- Store your cookies in an airtight container or cookie tin at room temperature or in the fridge for up to a week.
- You can also freeze your uncooked cookie dough log for up to two months before use.
Notes
- You can adjust the levels of the spices to suit your personal preference.
