These Gluten Free Gingersnaps are reminiscent of the Mi-Del gingersnaps we grew up on! Filled with ginger flavor and a solid crunch, these healthier gingersnaps are a must make.

gluten free and dairy free gingersnaps
gluten free and dairy free gingersnaps

I grew up on Mi-Del Gingersnaps and they were my freaking favorite! The specific ginger flavor and crunch they have is one I’ll never forget. They do make a gluten free version, but they contain palm oil. I haven’t been able to find any other gluten free gingersnaps that taste just right.

I finally recreated a gluten free version that almost made me cry because they taste just like my childhood! I’m generally a soft cookie fan, but when it comes to gingersnaps, they are supposed to SNAP! If you also are a fan of a crunchier gingerSNAP, then you’ll love this recipe. It’s super easy to make and completely gluten free, dairy free, and nut free.

gluten free gingersnaps
gluten free gingersnaps

Gluten free gingersnap ingredients

How to store gingersnaps

Keep these stored in an airtight container at room temperature for up to 5 days. I find keeping them stored in the fridge results in a slightly softer cookie.

gluten free flour blend

More holiday cookies

Healthy Gluten Free Sugar Cookies

Gluten Free Kolachi

Paleo Chocolate Crinkle Cookies

Gluten Free Cinnamon Roll Cookies

Gluten Free Butter Pecan Cookies

Crispy Gluten Free Gingersnaps

These gingersnaps taste just like the Mi-Del ones I grew up. They are the perfect amount of sweetness and snap, all while being gluten free and dairy free. You have to make this this holiday season!
Course Dessert
Cuisine American
Keyword classic, dairy free, ginger, gluten free, holiday
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 cookies
Author Victoria Faling

Ingredients

  • 1/4 cup white granulated sugar (plus an extra 1/4 cup for rolling the cookies in)
  • 1/3 cup brown sugar or coconut sugar
  • 1/2 cup softened coconut oil or butter
  • 1 egg
  • 3 Tbsp molasses
  • 1 cup 1:1 gluten free flour
  • 1 cup Tigernut flour or almond flour
  • 2 tsp baking soda
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat oven to 350F.
  • Beat the sugar and oil/butter in a stand mixer with the paddle attachment on low for one minute. Or a hand mixer on low if you don’t have a stand mixer.
  • Add the molasses and egg to combine.
  • Mix all the dry ingredients in a small bowl. Add they dry in thirds to the wet mixture, mixing on the lowest setting until just combined after each addition.
  • Take large tablespoon sized portions of dough and roll into a ball (lumps will result in a less round looking cookie). You should get about 18 cookies. Roll the balls in the 1/4 cup of extra sugar if desired, then place on a parchment lined baking sheet 2 inches apart (they will spread!). You will need multiple sheets or to bake the cookies in batches.
  • Bake one cookie sheet at a time for 15 minutes on the middle rack. Remove and let cookies cool for 10 minutes on the pan before transferring to a wire rack to finish cooling.
  • They will be crunchy around the edges and soft in the middle at first, but if you let them sit overnight then the entire cookie becomes crunchy!

gluten free, dairy free, and nut free gingersnaps
gluten free, dairy free, and nut free gingersnaps