Gingersnap Cookies

DF GF V VG

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!

Gluten-Free Gingersnap Cookies

5 from 13 votes
These gluten-free gingersnap cookies are made with quinoa flour. They're crunchy on the outside, chewy on the inside and absolutely delicious!
3 gingersnap cookies. The middle one has a bite taken out of it.
Prep Time 15 minutes
Cook Time 12 minutes
Servings 30 -32

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
 

  • 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!

Video

Nutrition

Serving: 1cookie Calories: 112kcal Carbohydrates: 17g Protein: 1g Fat: 4g Fiber: 1g Sugar: 9g
Course: Dessert
Cuisine: American
Keyword: gluten-free gingersnap cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    77 comments
    1. Karen
      March 7, 2021 AT 5:58 am

      5 stars
      These cookies are in my regular rotation – everyone loves them. – they keep well in my cookie jar while they last – do not hesitate to try them, they are rally fantastic – sort of an old fashioned spicy cookie with such a great texture and chew

      1. Brittany Mullins
        March 7, 2021 AT 9:23 pm

        Woo!! So glad these cookies are a hit! Thanks for the review, Karen. I so appreciate it!

    2. Luna
      December 24, 2020 AT 8:23 pm

      5 stars
      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!

    3. 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.

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

      5 stars
      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. 🙂

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

      5 stars
      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.

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