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
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 2 tablespoons arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3 tablespoons palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- ½ cup coconut sugar for dipping
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
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!
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May says
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.
Elana says
May, I’m so happy to hear they turned out great :-)
Karen says
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!
Elana says
Thanks Karen!
Claire says
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!
Elana says
Claire, thanks for letting me know these cookies are delicious!
Michelle says
I just made them with coconut oil and they tast great!
Elana says
Thanks Michelle! I’m so happy to hear they taste great :-)
Jessica Hoopes says
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
Elana says
Jessica, you’re welcome!
Mandie @ The Paleo Home says
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.
Elana says
Mandie, I’m so happy to hear that you and your daughter love these cookies :-)
Alexis says
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!
Elana says
Alexis, thanks for your comment! I’m so happy to hear that these were really great!
Linda Collier says
Awesome Gingersnaps Elana! Bravo again! I used coconut oil instead of shortening. I will be making another batch or two before Christmas!
Elana says
Linda, thanks for letting me know these cookies are awesome :-)
Syd says
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
Elana says
Syd, I haven’t tried that so not sure :-)
Daisydoo says
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:-).
Elana says
Daisydoo, I’m so happy to hear that all of your experiments with and changes to this recipe worked :-)