Healthy Gingersnap Cookies

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5 from 3 votes

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These Healthy Gingersnap Cookies have just the same classic taste, but with no gluten, no refined sugar, no eggs, and no dairy!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-gingersnap-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 179.6kcal

Author: Carine Claudepierre

Ingredients

1 cup Oat Flour (note 1)
½ cup Almond Flour (note 2)
3 tablespoons Melted Coconut Oil (note 3)
1 tablespoon Molasses (note 4)
¼ cup Maple Syrup (note 5)
1 teaspoon Cinnamon
½ teaspoon Baking Soda
1 ¼ teaspoons Ginger (read note 6 to adjust ginger intensity)

To roll the cookies

1-2 tablespoons Coconut Sugar

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
Before you start, read note 6 carefully so you can decide now how much ginger you will add based on your taste buds.
Place coconut sugar in a small bowl. Set aside for later.
In a large mixing bowl, add oat flour, almond flour, cooled, melted coconut oil, molasses, maple syrup, ginger, baking soda, and cinnamon.
Use a rubber spatula to stir, pressing all ingredients together until they form a consistent, soft, and sticky cookie dough.
Oil your hands, grab 1 1/2 tablespoons of dough and roll into a ball, drop the cookie dough ball in the bowl containing coconut sugar and roll to coat fully.
Place the sugar-coated cookie dough balls on the prepared baking sheet, oil the palm of your hand, and press the dough ball to flatten into a disc. The cookies will expand just a little, but the thickness you give now is basically what you get at the end. For crunchier cookies, make them flatter. For softer cookies, keep them a bit thicker.
Repeat the steps above until you have formed 8 cookies, leaving 1 inch of space between each of the flattened cookies.
Bake the cookies for 18-20 minutes at 350°F (180°C) until nicely golden brown and lightly cracked on the border.
Let them cool down for 20 minutes at room temperature, on the baking sheet.
Transfer onto a cooling rack for another hour, and they get their exact texture after they reach room temperature.

Notes

Note 1: Use gluten-free certified oats as needed and blend in a high-speed blender to make your own oat flour. You can't swap oat flour for almond flour, the cookies would not crunch.

Note 2: Or more oat flour, but the cookies get way drier and lose their little chew! Other options are sesame seed flour, cashew flour, or sunflower seed flour in the same amount.

Note 3: Or plant-based butter, these two options guarantee the crunchy texture in your gingersnap. If you use other oil, like mild olive oil, they won't crunch as much as they cool down.

Note 4: Or more maple syrup.

Note 5: Or agave syrup, coconut nectar.

Note 6: I recommend you taste the raw batter since all the ingredients are safe to be eaten raw. If you find the ginger flavor too mild, you can increase it by 1/4 teaspoon at a time. I am a huge ginger lover, and I use 2 teaspoons of ground ginger, which delivers an intense ginger flavor. For mild flavor, use 1 teaspoon. For a medium-flavor use 1 1/2 teaspoons.

Note 7: Or date sugar, or brown sugar. Rolling the gingersnap into sugar before baking ensures a crunchy cookie that crackles just a little on the border as you expect from a classic gingersnap recipe.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in an airtight cookie box for up to 7 days in the fridge. They stay crunchy if they are stored in an airtight environment.

Nutrition