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.
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 gingersnap ingredients
- White sugar
- Brown sugar or coconut sugar
- Coconut oil
- Egg
- Molasses
- 1:1 gluten free flour
- Tigernut flour or almond flour
- Baking soda
- Ginger
- Cinnamon
- Salt
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.
More holiday cookies
Healthy Gluten Free Sugar Cookies
Paleo Chocolate Crinkle Cookies
Gluten Free Cinnamon Roll Cookies
Gluten Free Butter Pecan Cookies
Crispy Gluten Free Gingersnaps
Ingredients
- ¼ cup white granulated sugar (plus an extra ¼ cup for rolling the cookies in)
- ⅓ cup brown sugar or coconut sugar
- ½ cup softened coconut oil or butter
- 1 egg
- 3 tablespoon molasses
- 1 cup 1:1 gluten free flour
- 1 cup Tigernut flour or almond flour
- 2 teaspoon baking soda
- 1.5 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon 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 ¼ 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!
Ann Marie says
These look amazing! Will have to try!
Randy Brittell says
These look delicious Victoria. Going to use this recipe. I have a Peach & Pecans cake recipe with ginger snaps as the flour base. But a box of them now days is very expensive. And furthermore, these are gluten-free. Which means I could bake my cake gluten free. Thanks for sharing this recipe!! 😋👍🏼🍻
Victoria Faling says
That cake sounds incredible! How fun to use gingersnaps as the base. I can't wait to hear your thoughts on these cookies and how they work for your cake.