Gluten Free Ginger Snap Cookies

Made with almond flour, these gluten free ginger snap cookies are perfect for this time of the year. Great with a cup of tea!

If you are into holiday baking and love cookies, you have come to a right place. I am participating in The Sweetest Season Cookie Exchange , basically a week dedicated to butter, sugar, and flour and internet friends come around a virtual cookie table. This year, I am bringing Gluten Free Ginger Snap Cookies! These cookies are slightly crispy on the outside, soft on the inside and generously spiced with ginger, black pepper, and cinnamon.

I do not follow a gluten-free diet nor am I an expert with gluten-free baking. Last year, I was tasked with developing a gluten free healthy-ish holiday inspired cookie recipe for class and with some internet research, recipe testing and tweaks, I now present you with my Gluten Free Ginger Snap Cookies.

 

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PS. The Sweetest Season is raising money in support of Cookies for Kids’ Cancer. We’d love if you could join us in supporting a worthy cause this holiday season.

Here is our fundraising page.

Cookies for Kids’ Cancer is in a match window with their friends at OXO, who will be matching every dollar raised through the end of the year, up to $100,000. So whatever money we raise will automatically double!

Gingersnap cookies are known for their chewy texture with a snap when broken & spiced with ginger and cinnamon. Traditional gingersnap cookies are made with flour, butter, sugar, and spices but here I am making some adjustments with almond flour, coconut flour, ghee/coconut oil, & coconut sugar.

If you have a cookie cutter, have some fun with different shapes. The recipe I am sharing below makes about 1.5dozen regular size cookies.

Gluten Free Ginger Snap Cookies

Ingredients

• 1.5 cup almond flour (I have used both blanched or unblanched for this recipe and both works)

• about 0.25 cups coconut flour (if the dough feels very sticky, add more coconut flour to absorb excess moisture)

• 1.5 teaspoon baking soda

• 1/4 teaspoon Kosher salt

• 2 tsp ginger powder (I prefer more ginger flavor)

• 2 tsp cinnamon powder

• 1 tsp black pepper

• 1 cup coconut sugar (more for rolling)

• 1 egg, large

• 0.25 cup melted ghee/coconut oil/butter

• 2 tablespoon molasses

Directions

• Preheat your oven to 350F and line a baking sheet with parchment paper.

• In a medium bowl, sift together the almond flour, coconut flour, baking soda. Stir in salt, ginger, cinnamon, black pepper until everything is mixed well.

• In another bowl, beat together coconut sugar, melted ghee/coconut oil/butter, egg, and molasses until everything is well incorporated.

• Stir in the flour mixture with wet ingredients, 1/2 cup at a time. You should have a slightly sticky dough. Place the dough into the refrigerator for 8-10 minutes.

• In a small plate, add 1/4 cup coconut sugar with a small pinch of ginger and cinnamon.

• Remove the dough from the refrigerator and roll into 1 Tbsp sized balls. Roll the balls into sugar-spice mix. Place onto the prepared baking sheet and slightly flatten down with your hand.

• If using a cookie cutter, roll the dough gently into a square first then use the cookie cutter of your choice. Roll the excess and end pieces into a ball and repeat. Keep and eye on the cookie while baking and shorten the baking time as needed.

• Bake until the edges begin to go darker brown, about 16-18 mins. The cookies will feel soft at first but they will crisp up once cooled.

• Allow it to cool for few minutes then remove into a wire rack. Let it cool completely.

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Cookies from the previous years:

• Holiday Shortbread Ghee Cookies

• Cranberry Almond Biscotti

• Brown Butter Chocolate Chip Cookies

• Double Buckwheat Double Chocolate Cookies