Easy and Paleo-friendly, these Healthy Gingersnaps taste even better than Grandma’s!
Today, I’m introducing you to one of my favorite cookies of all time: gingersnaps! Made with molasses and known for their signature crisp texture, gingersnaps are a particularly popular treat during the holiday season because bakers are already pulling the ingredients out of the pantry to make gingerbread houses and other seasonal specialties. That said, gingersnaps can, of course, be enjoyed year-round with a glass of milk or a cup of tea!
Gingersnaps have a long history dating back to medieval Europe, where ginger was prized for its warming properties and was used in spiced cakes and cookies. The cookies we know today likely evolved from German and English recipes, with variations appearing in early American cookbooks.
Our recipe for healthy gingersnaps focuses on ginger and cinnamon to bring some spicy warmth, while using almond flour, coconut flour, coconut oil and coconut sugar to create a more wholesome treat. You’re sure to love their cozy flavor, plus you can feel good about sharing these with your family as a result of their healthy credentials!
Are These Gingersnaps Healthy?
Packaged gingersnaps usually contain high levels of sugar and other unnecessary ingredients that prolong their shelf life. This recipe, however, is gluten-free and dairy-free. Plus, it’s made with wholesome ingredients like coconut oil, coconut sugar, and almond flour, which offer healthier alternatives to traditional fats, flours and refined sugars. They are still a sweet treat though, so it’s best to enjoy them in moderation.
Are These The Same As Gingerbread Cookies?
While some people may confuse the two, gingerbread cookies and gingersnaps are both separate baked goods with their own individual characteristics. Once you’ve tried them both, you’ll never mistake the two again. Gingerbread cookies are generally softer and chewier, while gingersnaps are known for their signature crisp texture. While their ingredients may be similar, there are often small differences between the recipes, and gingersnap cookies tend to be baked for a longer time period, which helps ensure that delicious crunchy finish.
How Do I Store Leftovers?
If you have leftover cookies, you can store them in the fridge in an airtight container. They will be good to eat for up to 4 days. These cookies are also freezer-friendly. Freeze baked, cooled cookies in an airtight freezer-safe container for 3-4 months. Defrost on the counter when ready to serve.
Serving Suggestions
While these cookies are lovely on their own, they are also great to have crumbled on top of your favorite ice cream or even pudding. If you want a true ice cream sundae experience, drizzle vanilla ice cream with this dreamy Dairy-Free Vegan Caramel Sauce, then crumble ginger snaps over the top. Prepare to be absolutely blown away!
Another way to enjoy these sweet treats? Sandwiched with ice cream to make a perfect ice cream sandwich. I would bet money that these cookies would taste great with this Cookie Dough Banana Ice Cream! Yum! And if you’re looking for some added protein, try it out with Cottage Cheese Ice Cream. I know it sounds a little strange, but once you blend the cottage cheese with the other ingredients, you won’t even taste it.
Recipe
Ingredients
- 1/4 cup coconut oil melted
- 1 cup coconut sugar lightly packed, plus more for rolling
- 1 egg white
- 1 1/2 cups plus 1 tablespoon almond flour (5.4 ounces)
- 1/4 cup plus 1 teaspoon coconut flour (1.2 ounces)
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 tablespoons plus 2 teaspoons molasses
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the melted coconut oil, coconut sugar, and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger, and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the dry mixture, along with the molasses, into the wet mixture until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow the coconut flour to absorb some of the moisture.
- Once the dough has chilled, roll 1-tablespoon-sized balls in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to darken and the top is nice and crackly, about 19-20 mins. I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch very closely for those darker edges. The cookies will feel VERY soft, but they will crisp up a lot once cooled.
- Let cool completely on the pan and then devour.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
WOW, these are so good! Wonderfully crunchy and perfectly spiced. Lovely with a cup of tea. Thank you for adding some .gingersnap love to my life.
Crispy and flavorful in just the right amounts. Especially nice with a hot cup of tea. Your contribution of is greatly appreciated. Add some gingersnap sweetness to my existence.
Thanks for your very kind message, you are making my day!
I have been trying recipe after recipe trying to find the perfect healthy ginger “snap” cookies. This is the PERFECT true ginger snap cookie taste and texture!!! Thank you so much for posting this, my hubby in now a happy camper!!😊
I’m so glad you loved the healthy ginger snap recipe! Happy baking! 😊
Mine just cooled down here after midnight and I thought that was late but I see Matt posted at 4am so there’s another night owl cookie baker out there, excellent! they are wonderfully crunchy and yummy! Next time I will size them down- I overshot the tablespoon size dough goal and made palm size goodies but the taste is still awesome and not burnt woohoo even though I passed 20mins watching the edges! I kind of want to crank the ginger up a notch and wondering your thoughts about adding fresh minced or grated tiny bits of ginger? Or if there is something better suited out there maybe a dried or freeze dried or candied ginger I don’t know, just musing ..thank you for teaching me how, this is a great recipe!
So glad you enjoyed this recipe! Thanks for reading.
This recipe is incredible! It’s got more sugar than I usually bake with but for a Christmas treat they are perfect! Plus, ANYONE, not just GF people, love these 🙂 Thanks so much for the recipe that will forever be a Christmas tradition for my family (has been for the last 4 years since finding it).
So glad to hear that this has become a family favorite! Thanks for reading and letting us know 🙂