These gluten free gingersnap cookies are one of the first things I bake once the leaves start to turn. They have crispy edges, chewy centers, and just the right amount of warm ginger spice, the kind of cookie that makes the whole kitchen smell like the holidays.
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.
Top Tip
Don't skip the chill time. Chilling the dough for the full hour gives this flour blend time to hydrate and keeps the cookies from spreading too thin in the oven. I also love pairing these with a cup of ginger or peppermint tea once they come out of the oven!
Frequently Asked Questions
Yes! These cookies freeze really well. I like to make cookie boxes at Christmas time. These cookies are one of the first cookies I make for the season because I can freeze them and then get them out to put in my boxes.
I love a hot mug of ginger or peppermint tea with a plate full of gingersnap cookies. These cookies are also great in trifles or used in a pie or cheesecake crust. I use them in my Gluten Free Pumpkin Gingersnap Parfait and my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust.
I think whether or not your cookies are good depends on the quality of ingredients you are using. Make sure your spices aren't expired. Fresh spices really make your cookies have more flavor. I also think it's important to use a good quality butter that has lots of rich flavor for this recipe.
Yes. Chilling helps this flour blend hydrate properly and keeps the cookies from spreading too thin in the oven.
This recipe is built around the specific combination of almond flour, tapioca flour, and brown rice flour rather than a one to one bagged blend, so results will vary if you swap in something else. If you would rather use a standard gluten free flour blend, try my Gluten Free Ginger Cookies instead.
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Gluten Free Gingersnap Cookies
- Total Time: 1 hour 30 minutes
- Yield: 21 cookies 1x
- Diet: Gluten Free
Description
These gluten free gingersnap cookies have crispy edges and a chewy center, with warm ginger, cinnamon, and molasses in every bite. A wholesome flour blend and coconut sugar make them a bit different from a typical gingersnap, but just as easy to make.
Ingredients
- 1 cup Almond Flour
- 1 cup Tapioca Flour
- ½ cup Brown Rice Flour
- 1 tsp. Baking Soda
- ½ tsp. Sea Salt
- 2 tsp. Ground Ginger
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground All Spice
- ½ cup. Unsalted Butter, softened
- ½ cup Coconut Sugar
- 1 tsp. Vanilla Extract
- 2 Tbsp. Molasses
- 1 large Egg
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
These cookies do spread some. Keep that in mind when putting on your baking sheet.
- Prep Time: 1 hour, 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these gluten free gingersnap cookies, I would love to hear how they turned out. Leave a comment and a star rating below, and don't forget to snap a photo and tag me on Instagram @smallfarmbiglife. Looking for more cozy holiday baking? Check out my other gluten free cookie recipes for even more inspiration this season.
Gingersnap Cookies Ingredients
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.
