Gluten-free, vegan gingersnap cookies made with quinoa flour! They’re crunchy on the outside, chewy on the inside and absolutely delicious!

For this recipe I used quinoa flour instead of white or whole wheat flour so the cookies are gluten-free and have an extra boost of nutrition! They’ve also got that crunchy outside, soft and chewy inside consistency thing going on that gingersnap cookies are known for. I think I’m in love.

Gingersnap cookies on a cookie sheet.

I ended up making several batches to ensure the recipe was perfect so they’ve been taste-tested by a bunch of people — family members, friends, Isaac’s co-workers, etc. I’m happy to say that it’s not just me, everyone loves them! Someone even asked if I could make her some to buy for the holidays. No one has ever asked to PAY for my baked goods before so that goes to show you how good these cookies are. 

Two gingersnap cookies. One with a bite taken out of it.

Quinoa Flour 101

If you’ve never baked with quinoa flour, you’re in for a treat. It’s gluten-free, high in protein and high in fiber. I wouldn’t sub it 1 for 1 with traditional flour, but there are plenty of recipes that use quinoa flour out there! You can find it in most health food stores and even in some conventional grocery stores as well! I love the Ancient Harvest and Bob’s Red Mill quinoa flour.

Two gingersnaps cookies on a cookie sheet.

Don’t Skip the Ginger and Molasses!

One big difference between these gingersnap cookies and others is the crystallized ginger pieces — I definitely think they make the cookies. Well, the ginger pieces and the molasses. I accidentally left out the molasses in one batch and they turned out light brown and weren’t nearly as tasty. So word to the wise, don’t forget the crystallized ginger or the molasses — they’re essential!

Make these gingersnap cookies extra festive with the sugar coating. It looks like they’re sprinkled with glittery snow! If you’re in need of a holiday cookie recipe that’s healthier than most cookie recipes and allergy friendly, I highly recommend making these. I already know you’re going to LOVE them!

Stack of gingersnap cookies. The top one has a bite taken out of it.

More Healthy Cookies To Try:

If you try this gingersnap cookie recipe, please leave a comment and star rating below. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!

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3 gingersnap cookies. The middle one has a bite taken out of it.

Gluten-Free Gingersnap Cookies


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 30-32

Description

These gluten-free gingersnap cookies are made with quinoa flour. They’re crunchy on the outside, chewy on the inside and absolutely delicious!


Ingredients

  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/3 cup crystalized ginger, chopped into small pieces
  • ½ cup coconut oil, in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)

Instructions

  1. Preheat oven to 350° F.
  2. Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  3. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  4. Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
  5. With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
  6. Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.
  7. Transfer cookies to prepared baking sheets, spacing evenly.
  8. Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
  9. Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 112
  • Sugar: 9g
  • Fat: 4g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g

Keywords: gluten-free gingersnap cookies

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    75 comments
    1. Luna
      December 24, 2020 AT 8:23 pm

      YUM! I just made these on a cozy Xmas eve and they are fantastic! I have to admit I was skeptical about them having a great flavor with the quinoa flour, but it is undetectable to me. The only change I made to the recipe was to use a regular egg in place of the flax egg. They are perfectly crispy on the outside and deliciously chewy in the middle. Will definitely be making these again!

      1. Brittany Mullins
        December 29, 2020 AT 2:40 am

        Ahh, this makes me so happy to hear! Thanks for giving them a try and for the review, Luna. I so appreciate it!

    2. Tiffany
      December 23, 2020 AT 2:56 am

      I love ginger , but not crystalized ginger. Can I omit it? What would change about the cookie? I would love to make these for Christmas. Thank you!!

      1. Brittany Mullins
        December 24, 2020 AT 1:45 pm

        Yes, you can totally make them without the crystalized ginger. It just adds more ginger flavor and a little chewiness, but they will still be good without it. Hope you get to try them for Christmas.

    3. C Olsen
      December 17, 2020 AT 2:32 pm

      These are fantastic. I toasted my quinoa flour before baking with it, removing the bitter and grassy flavour. Wonderful depth of flavors. I’m really excited about baking with quinoa flour after this.

      1. Brittany Mullins
        December 17, 2020 AT 7:13 pm

        So glad you enjoyed these cookies!! Thanks for making them and for coming back to leave a review, I so appreciate. 🙂

    4. Hannah
      December 16, 2020 AT 10:47 pm

      I used 1 part coconut flour and 3 parts almond flour— they turned out delicious! Also cooked less than 10 mins for a nice dense but somehow still pillowy texture. YUM!

      1. Brittany Mullins
        December 17, 2020 AT 7:22 pm

        Ahh yay, I’m so glad these cookies turned out with the coconut and almond flour. That’s super helpful for other readers who are looking for a sub, so I appreciate you coming back to leave a comment.

    5. Theresa R. Bott
      December 14, 2020 AT 5:18 pm

      Could I use coconut sugar in place of brown sugar?

      1. Brittany Mullins
        December 14, 2020 AT 11:39 pm

        Hey Theresa – I haven’t tried coconut sugar, but I would imagine it would work just fine. Let me know if you try it and how these cookies turn out!

        1. Teri Bott
          December 16, 2020 AT 10:51 pm

          I made these cookies with coconut sugar and they turned out delicious!! I ate all of them in 3 days!! I love your recipes, thank you!

          1. Brittany Mullins
            December 17, 2020 AT 7:21 pm

            Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies. Thanks for making them and for coming back to leave a review. I so appreciate it!

    6. Carey
      December 8, 2020 AT 12:49 pm

      Could I make my own quinoa flour by blitzing quinoa in the blender?

      1. Brittany Mullins
        December 8, 2020 AT 7:15 pm

        Hey Carey – Yes, you can make your own quinoa flour. Here’s a recipe.

    7. Kayla
      October 9, 2020 AT 7:28 pm

      Just made these, fresh out of the oven and soooo soooo good! The quinoa flour is genius!!! Used avocado oil instead of coconut, as I’m allergic and half the sugar, added extra ginger powder because I am obsessed! Definitely will make again …. and again!

      1. Brittany Mullins
        October 10, 2020 AT 7:30 pm

        Ahh yay! This makes me so happy to hear, Kayla. I’m so glad these cookies turned out for you. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. It’s super helpful for other readers, so I really appreciate it. <3

    8. Katie
      September 12, 2020 AT 10:25 pm

      Just finished making a batch of these. They don’t disappoint. My mom ate 3 right out of the oven. My bird even enjoyed a piece. The husband has eaten quite a few, except for the one the dog snatched from his plate. As for me, well I love them. They will be one of my Christmas cookies for sure. I followed the recipe exactly, and they were perfect. Can’t wait to try your other recipes.

      1. Brittany Mullins
        September 14, 2020 AT 3:22 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad these were a hit with your family. 🙂

    9. VS
      July 21, 2020 AT 11:39 am

      The most wonderful recipe! Absolutely delish.. ginger flavour shines through! Just a few things though, dry roast the Quinoa flour beforehand to avoid bitterness and sprinkle sugar on top of cookies AFTER they come out of the oven, (whilst they’re still warm) otherwise the sugar just melts! Also, it would be nice if you mentioned how much this recipe yields.. I halved this recipe and it made 12 yummy cookies 🙂

    10. Lynn
      February 21, 2020 AT 3:08 pm

      Hi there, love your recipes and share them with my friends! Can I use almond flour instead of quinoa flour? I have two bags I need to use. thank you.

      1. Brittany Mullins
        February 23, 2020 AT 2:21 pm

        Hey Lynn – I’m so glad you love the recipes and thanks so much for sharing them!! I haven’t tried these cookies with almond flour, but you can certainly try it! Let me know how they turn out if you try them.

    11. Catherine
      January 9, 2020 AT 2:32 am

      Hello Brittany, i Love all your recipes. Thank you so much.

      1. Brittany Mullins
        January 10, 2020 AT 8:09 pm

        Ahh that makes me so happy to hear, Catherine. 🙂 You are so welcome!

    12. Maurita J
      December 14, 2019 AT 10:35 pm

      I’m not vegan, and I prefer to cook with real eggs. Has anyone tried this recipe using a real egg instead of a flaxseed egg? If so, would you use 1 egg or 2 for this recipe? I’m thinking of adding these cookies to my Christmas gift baskets this year.

      1. Brittany Mullins
        December 15, 2019 AT 3:49 pm

        Hey Maurita! You can definitely use 1 real egg instead of the flax egg. 🙂 Let me know how they turn out for you!

    13. Holly Keyes
      December 13, 2019 AT 4:18 am

      Hi Brittany, Love all your recipes lined up with the photos!

      1. Brittany Mullins
        December 13, 2019 AT 4:37 pm

        Thanks Holly! I’m glad to hear that you’re loving the recipes. 🙂

    14. Zoe Li
      December 11, 2019 AT 6:23 pm

      you’re amazing! thank you so much for developing these recipes!!!

      1. Brittany Mullins
        December 11, 2019 AT 8:51 pm

        Aww, that makes me so happy to hear. 🙂 I’m so glad that you’re enjoying the recipes, Zoe!

    15. Shelly
      December 11, 2019 AT 1:50 pm

      Could I sub melted butter for coconut oil?

      1. Brittany Mullins
        December 11, 2019 AT 2:46 pm

        I think that should work just fine, but I haven’t tried it so I can’t say for sure how it will affect the result. Let me know how they turn out if you decide to experiment and try it.

    16. Helen
      December 11, 2019 AT 10:55 am

      Hi – any chance of having the recipe in grams as UK cups are different – thanks

      1. Brittany Mullins
        December 11, 2019 AT 2:58 pm

        Hi Helen. I don’t currently provide grams for my recipes, but I will certainly make note of the request. In the meantime, there are online converters that you can use. Sorry for any inconvenience.

    17. Sue S.
      February 15, 2018 AT 8:44 pm

      Just made these.They are very tasty.

    18. Kristen
      December 7, 2017 AT 7:09 am

      I made these yesterday for a cookie swap. They are so delicious! Thank you for the recipe!

    19. Melissa
      September 13, 2017 AT 4:35 pm

      I am a ginger lover– and especially ginger cookies. I just made these and they’re amazing! Great texture, and I LOVE the crystalized ginger in them. A keeper recipe for sure!

    20. Kelly
      December 1, 2016 AT 10:58 am

      Will blackstrap molasses work for this?

      1. Brittany Mullins
        December 1, 2016 AT 1:04 pm

        Indeed! That’s what I use. 🙂

    21. caroline( eating humble pie)
      August 7, 2015 AT 9:35 am

      My apologies Brittany, you learn something new every day. Thanks for being such a good sport about it! I will try them!

    22. Janet Paula
      August 5, 2015 AT 6:21 pm

      I made them once and they are absolutely great. As for the pictures I think they look exactly like they are supposed to and very enticing, ha.

    23. caroline
      August 5, 2015 AT 3:01 am

      in case some or all of you readers think i’m being unkind, I have cooked for many years. Sharing recipes is a great responsibility since food isn’t cheap. I have lost a lot of money with tacky recipes. Admittedly I haven’t tried this one but the picture doesn’t evoke confidence in trying it.

      1. Liz
        December 6, 2016 AT 2:08 pm

        And so have I cooked for many years and I also cater and never have I seen a gingerbread or molasses cookie that doesn’t crackle on top. It’s what makes it look nice. ????

    24. caroline
      August 5, 2015 AT 2:33 am

      you can’t seriously post a picture of these broken looking cookies as a major triumph

      1. Brittany Mullins
        August 5, 2015 AT 2:11 pm

        Hey Caroline. The cookies aren’t broken — gingersnap cookies are known for crackling like this. I should also note that everyone who has tried these cookies LOVES them. 🙂

    25. Janelle
      July 31, 2015 AT 7:30 pm

      These are amazing! I had never baked with quinoa flour before, and I’m glad that I tried it. I have been eating gluten free for a few years, and this is one of the first cookie recipes that I’ve tried that I doesn’t make me miss real flour. Thanks for the recipe!

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