Gluten Free Gingersnap Cookies

  • Author: Elaine VanVleck
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 21 cookies 1x


These gluten free gingersnap cookies are the best! They are crispy around the edges and chewy in the center. This recipe is easy to make and are wonderful Christmas cookies.



1 cup Almond Flour 1 cup Tapioca Flour 1 tsp. Baking Soda 1/2 tsp. Sea Salt 2 tsp. Ground Ginger 1 tsp. Ground Cinnamon 1/2 tsp. Ground All Spice 1/2 cup. Unsalted Butter, softened 1/2 cup Coconut Sugar 1 tsp. Vanilla Extract 1 Tbsp. Molasses 1 large Egg


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. Using a cookie scoop or a tablespoon divide the dough between two cookie sheets. These cookies really spread, so make sure you give them ample room to triple in size! Bake at 350 degrees for 15 minutes. After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.


These cookies spread a lot and will be a thin cookie. Keep that in mind when putting on your baking sheet.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Christmas, Gluten Free

Keywords: gluten free, cookies, ginger, cinnamon, gingersnap, gluten free cookies, crispy, chewy, easy, Christmas, Christmas cookies

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