Gingersnaps

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!

Easy Low-Carb Gingersnaps Recipe

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.

Gingersnaps

Print Pin Recipe
Servings 16 cookies

Ingredients

Instructions

  • In a small bowl combine almond flour, arrowroot, salt, baking soda, ginger, and cinnamon
  • In a medium bowl combine shortening, honey, and vanilla
  • Mix dry ingredients into wet
  • Knead dough by hand, until it comes together
  • Scoop 1 tablespoon of dough and roll into a ball
  • Briefly dip ball into a small bowl of water
  • Roll wet ball in coconut sugar to coat
  • Place ball on parchment paper lined baking sheet
  • Flatten ball with palm of your hand
  • Bake at 350°F for 7-8 minutes
  • Cool and serve
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Forming the Dough

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!

Healthy Christmas Cookie Recipes

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.

Low-Carb Christmas Cookie Recipes

If you’re looking for other low-carb Christmas cookie recipes you’ll love these!

Watch Me Prepare Gingersnaps on Live TV

Here’s the video to show you how to make my Gingersnaps recipe!

Comments

119 responses to “Gingersnaps”

  1. I just made a batch of these for the first time, adding in a 1/4 teaspoon of nutmeg for punch, and they turned out great (despite only having Bob’s Red Mill almond flour on hand). They just needed an extra 2 minutes in the oven.

  2. For anyone interested in a molasses ginger cookie – I subbed 2 Tbls molasses for the honey and added 1 Tbls maple syrup. I also used almond meal instead of blanched flour and they turned out wonderfully!

  3. These turned out perfectly!! One of my favorite cookie recipes you’ve posted so far Elana!! You’re on a great recipe streak right now…keep it up! :) I rolled these in cinnamon sugar instead of just sugar (I didn’t have coconut sugar). They were delicious!

  4. I was absolutely ecstatic when I found this recipe! Due to some health issues, I have a lot of restrictions with my diet. The holiday’s can be particularly rough with all the sweets hanging around just taunting you to eat them! I love, love, love, gingersnaps, and was having a difficult time making the traditional cookie recipe for friends and family,( I can’t seem to convert them to a gluten free lifestyle),when I stumbled across this recipe!I finally feel like I can enjoy something alongside friends and family, and not feel completely deprived!

    Thank you again for this wonderful recipe!

    Jessica Hoopes

  5. Elana, these were great. Crunchy on the outside, and soft on the inside. My daughter and I love them.

    One tip for the readers – when Elana says flatten them – FLATTEN THEM. Put a little oil on the bottom of a cup, and press down to flatten to your preference. These cookies do not spread at all.

  6. Lovely recipe!
    I tried this out last night, and it was incredibly easy. For the ginger, I used half ground powdered and half fresh ginger that I chopped myself. I also used butter in place of shortening and granulated erythritol (a sugar alcohol) for rolling it in. Everything turned out well!

    The only thing was that I only had enough for 12 20g cookies, about 2 inches in diameter. Other than that, really great!

  7. Hi there! I tried these cookies last week and they were awesome! My question: could I freeze the dough to bake later? I’ve done it with doughs that use flour, but never almond flour. Any difference? Any recommendation is appreciated!

    Thanks,
    Syd from Halifax

  8. Just made a double batch of these cookies a few minutes ago and they are WONDERFUL! Made a several changes though. Added 1 tsp each of ground cloves & ground cardamon (for 2 batches). Also reduced the oil by 1 TBS (still for two batches, so I used 5 TBS alltogether), added some lemon extract as well and 4 TBS of coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches still) and added a tad more almod flour to get the right consistency. Did not roll cookies in date sugar as I didn’t have any and don’t know if that would be SCD legal anyway.
    Then I whipped 2 eggwhites and foulded it into the batter at the end. This made the consistency much better and the cookies felt much less gresy. The whipped eggwhites makes quite a diference and I will add that to any cookie/cracker recipe from now on. This is now one of my favorite cookies and it tastes just like Xmas:-).

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Recipes » Desserts » Gingersnaps