Gluten Free Gingersnap Cookies

This homemade gingersnap cookie recipe uses a wholesome flour blend of almond flour, tapioca flour, and brown rice flour instead of a store bought bag, along with coconut sugar for a deeper, less refined sweetness.

It brings out the classic flavors of ginger and molasses in every bite, and whether you call them ginger snaps or ginger cookies, it is a simple, cozy recipe that never disappoints.

If you are looking for more ginger recipes try my Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Ginger Cookies, my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, or my Gluten Free Gingerbread Scones.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

Why You'll Love These Gingersnap Cookies

• Made with a wholesome flour blend, no store bought bag needed
• Sweetened with coconut sugar instead of white sugar
• Crispy edges, chewy centers
• Freezes beautifully for holiday cookie boxes

Ingredient Notes

• Almond flour, tapioca flour, and brown rice flour: this blend replaces a store bought 1 to 1 gluten free flour entirely. Measure each one carefully, since this isn't a one to one swap for a bagged blend.
• Coconut sugar: gives these cookies a deeper, more caramel like sweetness than white sugar, with less refined sugar overall.
• Molasses: use a light or regular molasses here, not blackstrap. Blackstrap will make the cookies taste noticeably more bitter.
• Ground allspice: works alongside the ginger and cinnamon to round out that classic warm spice flavor.

Chewy or Crisp: Bake Them Your Way

If you like a softer, chewier gingersnap, pull the cookies at the low end of the bake time, around 13 minutes. For a snappier, crisper cookie, leave them in closer to 16 to 17 minutes. Either way, let them rest on the baking sheet for 5 minutes before moving them, since they will continue to firm up as they cool.

Tips for the Best Gingersnap Cookies

• Chill the dough for the full hour if you can. It gives the flour blend time to hydrate and helps the cookies hold their shape instead of spreading too thin.
• Roll each dough ball in a little granulated sugar before baking for that classic crackled gingersnap top.
• Space the cookies a few inches apart, since this dough does spread as it bakes.

How to Store and Freeze

Store baked cookies in an airtight container at room temperature for up to a week. To freeze, you have two options:

• Freeze the dough: scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
• Freeze the baked cookies: let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Gingersnap Cookies Supplies

More Recipes You Might Enjoy

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Instructions

Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.

In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.

In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.

Add the dry ingredients and blend until mixed together.

Chill dough for 30 minutes to 1 hour or until it's easy to work with.

Using a cookie scoop or a tablespoon divide the dough between two cookie sheets. 

Bake at 350 degrees for 15 minutes.

After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.

Store in an airtight container for up to seven days.