Gluten free gingersnap cookies are the perfect blend of spicy warmth and crisp texture with just the right hint of chewiness in the center. These cookies come together with naturally gluten-free ingredients, making them a delicious option for everyone, whether you’re gluten-sensitive or simply love a healthier baked treat. They’re made with coconut oil instead of butter, a flax egg as a plant-based binder, and just a hint of crystalized ginger for a punch of flavor in every bite.
We developed this easy gluten free gingersnap cookie recipe to make sure you don’t have to sacrifice taste for healthy eating. After testing several variations, we’ve landed on the ultimate balance of crunch and spice while keeping this recipe completely gluten-free and vegan. Whether you’re serving these at a holiday party or baking a batch for weekday snacking, they’ll become an instant favorite in your recipe repertoire.
Why These Gluten Free Gingersnap Cookies Are Good for You
- Naturally gluten-free: Perfect for those with gluten sensitivity or anyone cutting out wheat from their diet.
- Vegan-friendly: The flax egg and coconut oil replace animal products without sacrificing texture or flavor.
- Low in processed ingredients: Made with wholesome components like molasses and crystalized ginger.
- Rich in flavor: Warming spices like cinnamon and cloves provide antioxidant benefits and enhance digestion.
Wholesome Ingredients for These Gluten Free Gingersnap Cookies
Let’s break down some of the key ingredients that make these homemade gingersnap cookies gluten free:
- Gluten-free all-purpose flour: We recommend Bob’s Red Mill 1:1 gluten-free flour, which ensures even texture and a soft interior. If you’re low-carb, consider almond flour as an alternative.
- Coconut oil: Used in liquid form, it provides healthy fats and keeps the cookies soft and flavorful. Swap with avocado oil for variation.
- Molasses: This natural sweetener adds depth to the flavor profile and keeps your cookies moist. It’s also a surprising source of iron.
- Crystalized ginger: Adds tiny bursts of zesty sweetness while contributing antioxidant and anti-inflammatory properties.
Gluten Free Gingersnap Cookies at a Glance
- Servings: 30-32 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Course: Dessert
- Nutrition: 112 calories per cookie
Ingredients for Gluten Free Gingersnap Cookies
- 2 cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 recommended)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ⅓ cup crystalized ginger, finely chopped
- ½ cup coconut oil, liquid
- 1 cup packed light brown sugar
- 1 tablespoon flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- ¼ cup molasses
- ¼ cup cane sugar (for rolling)
Step-by-Step Gluten Free Gingersnap Cookies Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the flax egg by mixing flaxseed meal with water in a small bowl. Let it sit for 5 minutes to thicken.
- In a medium bowl, combine the gluten-free flour, baking soda, cinnamon, cloves, ground ginger, and sea salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the coconut oil and light brown sugar until smooth and creamy (about 2 minutes).
- Add the molasses and prepared flax egg to the wet mixture. Mix until fully combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed just until everything is combined.
- Fold in the crystalized ginger pieces gently with a spatula.
- Scoop tablespoon-sized portions of dough, rolling them into balls with your hands.
- Roll each ball in the cane sugar until evenly coated, then place them on the prepared baking sheets spaced about 2 inches apart.
- Bake for 12–15 minutes, rotating the baking sheets halfway through for even browning. Look for cookies to turn puffy and dark golden.
- Remove from the oven and lightly press each cookie with the back of a fork to flatten slightly. Allow them to cool on the sheet for a few minutes.
- Transfer to a wire rack to cool completely before serving or storing. Enjoy!
How to Customize These Gluten Free Gingersnap Cookies for Your Diet
- Lower calorie: Use half the sugar or swap cane sugar with a natural low-calorie sweetener like monk fruit.
- Higher protein: Sub in a gluten-free protein flour blend or add a scoop of vanilla plant-based protein powder.
- Keto-friendly: Replace all-purpose flour with almond flour and use erythritol instead of sugar.
- Nut-free: This recipe is already nut-free, but check that your gluten-free flour isn’t manufactured on shared equipment.
Nutritionist-Approved Tips for Gluten Free Gingersnap Cookies
- Chill the dough: If your dough feels soft, chill it for 10 minutes to make it easier to roll into balls.
- Use fresh spices: For the most aromatic cookies, use fresh spices instead of older jars that may have lost potency.
- Don’t over-mix: Overworking the dough can result in dense cookies. Mix just until the ingredients are combined.
- Storage: Store in an airtight container at room temperature for 5 days, in the fridge for up to a week, or freeze to keep for 3 months.
Gluten Free Gingersnap Cookies FAQs
Can I make this an easy gluten free gingersnap cookie recipe with regular sugar?
Yes, you can use granulated sugar in place of cane sugar for rolling. It won’t affect the taste or texture significantly.
What makes these the best gluten free gingersnap cookies?
The combination of coconut oil, molasses, and high-quality gluten-free flour ensures these cookies stay soft and chewy while packing big flavor.
Are these quick gluten free gingersnap cookies to make?
Absolutely! With a prep time of only 15 minutes, they’re ideal for last-minute baking projects or busy weeknights.
Can I substitute the flax egg?
If you’re not vegan, one regular egg will work in place of the flax egg.
Can I use butter instead of coconut oil in this gingersnap cookie recipe with coconut oil?
Yes, melted butter can replace coconut oil one-to-one, though you’ll lose the dairy-free benefit.
We hope you enjoy baking (and eating!) these flavorful gluten free gingersnap cookies. Let us know in the comments, what’s your favorite holiday treat to bake?
The Best Gluten Free Gingersnap Cookies
Ingredients
- 2 cups gluten-free all-purpose flour Bob’s Red Mill 1:1 recommended
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/3 cup crystalized ginger finely chopped
- 1/2 cup coconut oil liquid
- 1 cup packed light brown sugar
- 1 tablespoon flaxseed egg 1 tbsp flaxseed meal + 2.5 tbsp water
- 1/4 cup molasses
- 1/4 cup cane sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the flax egg by mixing flaxseed meal with water in a small bowl. Let it sit for 5 minutes to thicken.
- In a medium bowl, combine the gluten-free flour, baking soda, cinnamon, cloves, ground ginger, and sea salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the coconut oil and light brown sugar until smooth and creamy (about 2 minutes).
- Add the molasses and prepared flax egg to the wet mixture. Mix until fully combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed just until everything is combined.
- Fold in the crystalized ginger pieces gently with a spatula.
- Scoop tablespoon-sized portions of dough, rolling them into balls with your hands.
- Roll each ball in the cane sugar until evenly coated, then place them on the prepared baking sheets spaced about 2 inches apart.
- Bake for 12–15 minutes, rotating the baking sheets halfway through for even browning. Look for cookies to turn puffy and dark golden.
- Remove from the oven and lightly press each cookie with the back of a fork to flatten slightly. Allow them to cool on the sheet for a few minutes.
- Transfer to a wire rack to cool completely before serving or storing. Enjoy!