These Paleo gingersnaps have lots of crunch along with a little bit of chew giving you the best texture along with classic gingersnap flavor! They’re fun to make, gluten free, grain free, dairy free and the perfect healthy cookies for the holidays or whenever you need a crunchy sweet treat!
If you’ve been looking for a grain free crispy crunchy gingersnap recipe, you’re in the right place!
These cookies have a slightly chewy center with plenty of crunch throughout the majority of the cookie.
It took me a couple of tries to get the gingersnap texture that totally wowed me and my family.
The ginger cookies I’ve made in the past have been soft and chewy, but I was craving some crunch, some “snap” and I definitely loved the result I finally got with these paleo gingersnaps.
What You Need to Make These Paleo Gingersnaps
This recipe uses simple ingredients that you probably already have in your pantry if you’ve done some paleo baking. Here’s everything you’ll need to prepare the gingersnaps:
- coconut oil
- pure maple sugar, or coconut sugar
- blackstrap molasses
- egg
- pure vanilla extract
- blanched almond flour
- tapioca flour, or arrowroot
- cinnamon powder
- ginger powder
- ground cloves
- baking soda
- fine sea salt
- Organic granulated cane sugar, or any granulated sweetener for rolling {optional}
How to Make Paleo Gingersnaps
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper. Light colored, shiny metal baking sheets work best for this recipe (and most cookie recipes.)
In a large bowl using an electric hand mixer, beat together the coconut oil, maple sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled.
Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely.
How to Store Paleo Gingersnaps {so they stay crispy!}
These cookies are definitely the crispiest for the first day or two after baking.
However, you can help keep them crispy storing them loosely covered, instead of in a sealed container, at room temperature. They’ll stay fresh this way for about 3-4 days.
You can also store them in the refrigerator to keep them for longer. You can also freeze the gingersnaps in a single layer, tightly wrapped, after they fully cool for at least an hour.
I hope you’re ready for these delicious, easy, healthy gingersnaps!
They’re sure to become a new favorite for the holiday baking season but you’ll definitely want to keep them around after the holidays are over.
Grab your ingredients and preheat your oven because it’s time to bake, let’s go!
Want More Holiday Cookie Recipes? Try One of These!
Cut Out Paleo Gingerbread Cookies
Chewy Ginger Molasses Cookies with Cranberries and Pecans
Orange Cranberry Chocolate Chip Cookies
Paleo Gingersnaps {Gluten Free, Dairy Free}
Paleo Gingersnaps {Gluten Free, Dairy Free}
Ingredients
- 6 Tbsp coconut oil refined, soft at room temperature
- 1/2 cup pure maple sugar or coconut sugar
- 3 Tbsp blackstrap molasses
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- Organic granulated cane sugar or any granulated sweetener for rolling {optional}
Instructions
-
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper. Light colored, shiny metal baking sheets work best for this recipe.
-
In a large bowl using an electric hand mixer, beat together the coconut oil, maple sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
-
In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
-
Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled. Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. Store the cookies covered at room temperature for up to 5 days. Enjoy!
Nutrition
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Hi! These sound AMAZING! The blanched almond flour you suggest is currently unavailable- alternative?- Bobs red mill?
Thank you!! Love your recipes❤️❤️
Blanched almond flour is available on Nuts.com. I’m anxious to try these Paleo Gingersnaps as well.
How many cookies per serving per the nutrition facts?
Thanks!
I made these today and they are perfect! The taste of the cookies and the texture of slightly crunchy exterior with a chewy interior was exactly what I was looking for! Your recipes never disappoint!
I can’t pin this recipe?? I put everything on Pinterest!
I made and love these cookies! Mine did not come out as puffy as the photos but they were chewy and stayed chewy. (yes!) Love the molasses ginger flavor. Thank you!
Could I make them without arrowroot/tapioca? Thanks
Good recipe for me since I love my molasses crinkle cookies made with white flour. Family enjoyed these. I baked at 3 different times to 10, 11 & 12 minutes & found 10 the best, 12 was a bit burnt for me, but it could be my oven.
Oh my goodness! I’m the worst baker/cook ever and these were so easy to make and came out delicious!!
can i use coconut flour instead of arrowroot or tapioca ?
Great cookies! I did not have to refrigerate the dough since I was able to roll them into balls right away. I rolled them in round white sprinkles :). I also added an extra tsp of cinnamon and an extra tsp of ginger. They came out great!
I did the cookies with unrefined coconut oil the flavor is very good but they were very soft and very flat, nothing that the picture when I staked on a plate, they stick to each order I couldn’t separate then without braking them, do you think is the unrefined coconut oil, your recipe calls for refined, what can I substitute for the coconut oil? I like them crunchy thanks,
Thank you for these, they’re wonderful! Only thing is they have a bitter taste as though there’s too much baking soda..I made them twice and added a little less than 2 tsp the second time and it didn’t help much. Is it a typo possibly?
Hi, I just made these and thought the same thing about the baking soda. I can definitely taste it. If I make these again I’ll try it with 1 tsp.
Love them turned out great!
Wow! These are perfect. You just rocked my world. My daughter wanted me to have a baked treat for Christmas that is grain free. I found this recipe, she made it, and it is the compliant cookie of my dreams. Thank you so much!
How can something with maple sugar, coconut sugar, molasses, cane sugar & tapioca flour be paleo friendly? Answer, it’s not. Tasty cookies but loaded with carbs.
These are going on my annual Christmas cookie list. They were wonderful and much loved by my non-Paleo family members.
What you shared was helpful and helpful to me and many others. I will read it often. Please update new articles.
Love the spice and snap of these cookies! I was craving a little Christmas treat this summer and these hit the spot. Will be making again during the holidays!
Could I use regular molasses instead? I don’t have blackstrap on hand. Thanks!
These ginger snaps are amazing! Every recipe of hers is freakin amazing! Also made the snicker-doodles! Perfection! 😍❤️💚
These were outstanding! My entire family loved them. Thank you for the recipe! I did sub grass fed butter for the coconut oil. My cookies did spread out more than the photos likely due to the substitution of butter however the flavor and texture were superb!
Excellent cookies. Crunchy on the outside soft on the inside. Wonder’s!
These keep coming out flT. The first time I thought my baking soda was old so I got a new box. They came out flar again.
its good
I did the cookies with unrefined coconut oil the flavor is very good but they were very soft and very flat, nothing that the picture when I staked on a plate, they stick to each order I couldn’t separate then without braking them, do you think is the unrefined coconut oil, your recipe calls for refined, what can I substitute for the coconut oil? I like them crunchy thanks,