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.
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.
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.
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!
These gluten-free gingersnap cookies are made with quinoa flour. They’re crunchy on the outside, chewy on the inside and absolutely delicious!
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)
Preheat oven to 350° F.
Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
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.
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.
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.
Transfer cookies to prepared baking sheets, spacing evenly.
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.
Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!