Gluten-free, vegan gingersnap cookies made with quinoa flour! They’re crunchy on the outside, chewy on the inside and absolutely delicious!
You guys! I’m SO excited because I honestly think I’ve found my new favorite cookie recipe…
For this recipe I used Ancient Harvest 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, chewy inside consistency thing going on that gingersnap cookies are known for. I think I’m in love.
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!
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 at a Halloween party, Isaac’s co-workers, etc. I’m happy to say that it’s not just me, everyone loves them! One of the parents at Isaac’s school even asked if I could make her some to buy for the holidays. No one has ever asked to PAY for my bake goods before so that goes to show you how good these cookies are. 🙂
And can we please talk about the sugar coated outsides? It looks like they’re sprinkled with glittery snow. So festive!
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!
- 2 cups quinoa flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ⅓ 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 ¾-1 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!
This post is sponsored by Ancient Harvest and I was compensated for my time. As always, opinions are my own.