These ginger snap cookies are deliciously chewy with tons of flavour from the molasses and warm spices. These gluten-free, paleo, and vegan ginger snap cookies are sure to be a hit with your friends and family!
Chewy Ginger Snap Cookies
Friends. I eff-ing love ginger snap cookies. Like I’ve been whining for weeks about how “can someone pleaseeeeee make me ginger snaps?” I love how chewy they are, I love how warm and cozy they make me feel, and I love how ginger snaps are just associated with the holiday season for me. Literally a few days ago at 12AM, I made my wish come true and ate like 5 cookies in a row (full recipe in the Instagram photo caption). However, I was curious as to how to make this recipe more…dietary inclusive? If that’s the correct term. I wanted to bring this to a friend’s party and because everyone in attendance has different diets, I wanted to make sure everyone was able to enjoy a cookie!
Gluten Free, Paleo, and Vegan Ginger Snap Cookies
To keep them vegan, I used flax eggs which is 2 tablespoons flax meal whisked together with 5 tablespoons water then letting it sit for around 5ish minutes so it has a chance to set. If you’re not interested in keeping these vegan, you can use a large egg.
For the flour, to keep these gluten free and paleo, I use coconut flour. Because coconut flour is not like regular wheat based flour, you don’t need a lot. In this recipe, I’m using 1/2 cup compared to 2 1/2 in my regular ginger snap recipe.
Also, using coconut sugar keeps this ginger snap recipe refined sugar-free!
Holiday Chit Chat
I’m not sure what it is about the holidays that gives me the urge to eat all the food and then some more. I’d love to hear about your favourite holiday meal. I’m all about the cookies and turkey and I’ve been trying to convince my housemate that making a turkey in an instant pot is do-able!! I have approximately 3-4 Christmas parties to head to this season so I’m tired already! 2 will be a pot luck so I’m currently racking my brain on what to make.
Gluten Free, Paleo, and Vegan Ginger Snap Cookies
Ingredients
- 2 tbsp virgin coconut oil, solid and slightly softened
- 1/3 cup almond butter
- 1/4 cup molasses
- 1/2 cup coconut sugar
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1.5 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup coconut flour
To roll the dough in
- handful of coconut sugar
- sprinkle of cinnamon
- sprinkle of ground ginger
Instructions
- Heat the oven to 350 and line a sheet pan with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth.
- Add the flax eggs and vanilla extract and mix until smooth. (To make the flax egg, whisk together the flax meal and water then let sit for 5 minutes)
- Add in the rest of the dry ingredients: ground ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.
- In a separate small bowl, combine the side of coconut sugar, cinnamon, and ground ginger to roll the dough in.
- Use a medium sized cookie scoop to form cookies and roll in the cinnamon sugar and ginger mixture. Place the cookie dough balls 2ish inches apart on the sheet pan. Then press the cookie balls down a bit because these cookies won't spread in the oven.
- Bake for 10 minutes or until the cookies have puffed and are cooked through.
- Let cool for 4-5 minutes on the sheet pan outside of the oven and then transfer them to a cooling rack to cool completely.
Let’s Chat! What’s your favourite holiday cookie??
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Rob says
Spicy and delicious! I baked for 20 minutes instead just to be sure they were done. The outside is nice and crispy while the inside is soft. Very nice! Thank you for sharing!