These Paleo gingersnaps have lots of crunch along with a little bit of chew giving you the best texture along with classic gingersnap flavor! They’re fun to make, gluten free, grain free, dairy free and the perfect healthy cookies for the holidays or whenever you need a crunchy sweet treat!
If you’ve been looking for a grain free crispy crunchy gingersnap recipe, you’re in the right place!
These cookies have a slightly chewy center with plenty of crunch throughout the majority of the cookie.
It took me a couple of tries to get the gingersnap texture that totally wowed me and my family.
The ginger cookies I’ve made in the past have been soft and chewy, but I was craving some crunch, some “snap” and I definitely loved the result I finally got with these paleo gingersnaps.
What You Need to Make These Paleo Gingersnaps
This recipe uses simple ingredients that you probably already have in your pantry if you’ve done some paleo baking. Here’s everything you’ll need to prepare the gingersnaps:
- coconut oil
- pure maple sugar, or coconut sugar
- blackstrap molasses
- egg
- pure vanilla extract
- blanched almond flour
- tapioca flour, or arrowroot
- cinnamon powder
- ginger powder
- ground cloves
- baking soda
- fine sea salt
- Organic granulated cane sugar, or any granulated sweetener for rolling {optional}
How to Make Paleo Gingersnaps
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper. Light colored, shiny metal baking sheets work best for this recipe (and most cookie recipes.)
In a large bowl using an electric hand mixer, beat together the coconut oil, maple sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled.
Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely.
How to Store Paleo Gingersnaps {so they stay crispy!}
These cookies are definitely the crispiest for the first day or two after baking.
However, you can help keep them crispy storing them loosely covered, instead of in a sealed container, at room temperature. They’ll stay fresh this way for about 3-4 days.
You can also store them in the refrigerator to keep them for longer. You can also freeze the gingersnaps in a single layer, tightly wrapped, after they fully cool for at least an hour.
I hope you’re ready for these delicious, easy, healthy gingersnaps!
They’re sure to become a new favorite for the holiday baking season but you’ll definitely want to keep them around after the holidays are over.
Grab your ingredients and preheat your oven because it’s time to bake, let’s go!
Want More Holiday Cookie Recipes? Try One of These!
Cut Out Paleo Gingerbread Cookies
Chewy Ginger Molasses Cookies with Cranberries and Pecans
Orange Cranberry Chocolate Chip Cookies
Paleo Gingersnaps {Gluten Free, Dairy Free}
Paleo Gingersnaps {Gluten Free, Dairy Free}
Ingredients
- 6 Tbsp coconut oil refined, soft at room temperature
- 1/2 cup pure maple sugar or coconut sugar
- 3 Tbsp blackstrap molasses
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- Organic granulated cane sugar or any granulated sweetener for rolling {optional}
Instructions
-
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper. Light colored, shiny metal baking sheets work best for this recipe.
-
In a large bowl using an electric hand mixer, beat together the coconut oil, maple sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
-
In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
-
Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled. Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. Store the cookies covered at room temperature for up to 5 days. Enjoy!
Nutrition
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good one
These Paleo Gingersnaps sound amazing! Perfect for the holiday season and great for those following gluten-free or dairy-free diets. Can’t wait to try these with a cup of tea. 🍪☕
These Paleo Gingersnaps sound amazing! Perfect for the holiday season and great for those following gluten-free or dairy-free diets. 🍪☕
good one
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