Soft and Chewy Gluten-Free Vegan Gingersnaps

When I was diagnosed with Hashimoto’s and had to start eating gluten free, one of the foods I missed the most (after bread) was good cookies. Now I’ve amassed quite a few gluten free cookie recipes and don’t feel deprived. I probably make my Almond Butter Chocolate Chip Cookies the most, followed by the Adventure Cookies by Oh She Glows. Still, I wanted a really delicious holiday cookie and I was feeling nostalgic about making gingersnaps with my mom as a kid. I always liked the part where I got to squish the ball of cookie dough with the bottom of a glass.

This recipe took me quite a few tries–about six–to get right, but I think I now have the perfect blend of spices. It really tastes like the gingersnaps I had as a kid. Enjoy!


Super Veggie Mom’s Soft and Chewy Gingersnap

Soft and Chewy Gluten-Free Vegan Gingersnaps
Prep time
Cook time
Total time
A soft and chewy gingersnap recipe that is both gluten-free and vegan.
Recipe type: Dessert
Serves: 12 cookies
  • 1 + ½ cups blanched almond flour
  • ¼ tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • pinch of salt
  • ¼ cup melted coconut oil
  • ¼ cup molasses
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Combine dry ingredients in a large bowl and mix well.
  3. Stir together wet ingredients in a separate bowl.
  4. Add wet ingredients to dry and stir well.
  5. Roll cookies into balls and (optional) roll the balls in a bowl of white sugar to coat the outside.
  6. Place dough balls on parchment paper and gently press with the bottom of a glass that's been dipped in sugar (press the bottom of the glass in the dough first so the sugar sticks)
  7. Bake at 350 degrees for 6-8 minutes. Do not overbake. Cookies will firm up as they cool.


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