Gluten-free Gingersnaps are a deliciously addictive Christmas cookie that's super easy to make. My healthy version contains a nice dose of anti-inflammatory ginger. That's because I'm passionate about creating desserts that taste incredible while containing super foods. My recipes are a win-win for everyone!
These low-carb Gingersnaps are the perfect holiday cookie. My children and I have been baking quite a lot of gluten-free Christmas cookies lately. I find this ginger cookie recipe especially easy to make and so do the boys. That's why I was asked to prepare it live on Colorado's “Everyday” Show. The program aired on our local Fox News Station.
I've made this recipe dozens of times and it comes out perfectly for us! If you live in a dry climate and your dough does not easily come together, feel free to add one extra tablespoon of honey which will do the trick. I haven't ever had to do this, but want to troubleshoot for you just in case!
I went on Twitter recently to ask folks a few questions about the holidays. I was having trouble deciding which cookies are appropriate for Christmas. The verdict was that my Peanut Butter and Jelly Cookies are indeed a Christmas treat.
If you're looking for other low-carb Christmas cookie recipes you'll love these!
Here's the video to show you how to make my Gingersnaps recipe!
Comments
119 responses to “Gingersnaps”
I subbed butter for Palm shortening. I see many had problems getting them to hold together. I just worked and almost kneaded it. It came together within a few mins of mixing. I am trying to make some healthy cookies for a friend with cancer. These got both my and my hubbies approval. and were gone in a matte of mins :D I think next time I will just add a bit more spice.
Thanks Avril! I’m so happy that you and your husband enjoyed these cookies :-)
These cookies have a great “snap” I am going to make some more, I have substituted butter, and Swerve for the honey, and added 1/4 t. nutmeg, just dab cookies with water while patting down if necessary, these taste awesome! Thanks Elana for another great grain free recipe.
You’re welcome Dawn!
I made these yesterday substituting 3 TBSP butter for the palm shortening. Otherwise exactly as written. Delicious! Fantastic! Helped me resist making that (NYT) stout gingercake recipe that has tons of sugar and flour…Thanks very much!
Thank you! I scrolled down to see what I could replace the shortening with and didn’t have to look very long! Butter sounds PERFECT! Will get my son to make some of these tonight.
I bake using your wonderful almond flour recipes at least 3X wkly and this is the first recipe I haven’t been happy with. It has way too much vanilla for my liking. No biggie, next time I’ll simply use 1 tsp. as opposed to 1 Tbs. Thanks so much for all your recipe’s, Elana. I’ve been waiting anxiously for your almond flour cookbook to arrive from Amazon.ca and I don’t know what’s taking so long as I usually get their orders within 3 days. Can’t wait to see it!!!
Thanks Deborah!
Is it possible to sub coconut oil for palm shortening?
Susie, I haven’t tried that so not sure :-)
I’m going with a teaspoon of vanilla extract – a tablespoon seems way too much.
Keren, we love vanilla :-)
Did you really mean one tablespoon of vanilla extract?
Fred, yes I discuss it in the video :-)
I loved this recipe!! The only thing problem is that all my cookies stuck to the parchment paper terribly. They tasted great but weren’t really cookies, mostly crumbles :(
Any suggestions to avoid that next time?
Laura, thanks for your comment! This typically happens when coconut flour is used in place of almond flour. For more on that please go here:
https://elanaspantry.com/paleo-baking/
Enjoy!
Elana
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