Published Dec 11, 2019, Updated Oct 31, 2023
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Gluten-free, vegan gingersnap cookies made with quinoa flour! They’re crunchy on the outside, chewy on the inside and absolutely delicious!
I think I’m in love. These gingersnap cookies have that crunchy outside, soft and chewy inside consistency thing going on that gingersnap cookies are known for. Also, 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!
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!
Here’s What You Need
- quinoa flour – I love Bob’s Red Mill quinoa flour.
- baking soda – a leavening agent.
- spices and seasonings – ground cinnamon, ground cloves, ground ginger, and sea salt.
- crystalized ginger – or candied ginger, getting little bits of ginger in each bite is *chefs kiss*
- coconut oil – loaded with healthy fats, coconut oil provides some moisture to these cookies so they’re soft and chewy on the inside.
- light brown sugar – I made these with brown sugar but you can probably swap for coconut sugar if you prefer!
- flaxseed egg – we’re keeping these egg-free and vegan and boosting nutrition all in one go! To make a flaxseed egg just combine ground flaxseed + 3 Tablespoons water, mix and let sit for a few minutes to gel up.
- molasses – a sweetening agent that also gives these gingersnaps their gorgeous color.
- cane sugar – you can skip this step if you want, but it gives the cookies that pretty, freshly fallen snow look that’s perfect for the holidays!
How to Make the Cookies
Combine dry ingredients: Start by preheating your oven to 350ºF and preparing your flaxseed egg. Then gather your dry ingredients (flour, spices and salt) and mix them together in a medium bowl.
Mix wet ingredients: In a separate bowl with an electric mixer or the base of your stand mixer, cream together the brown sugar and liquid coconut oil for about 2 minutes until it’s creamy. Beat in the molasses and flaxseed egg until just combined.
Combine dry and wet ingredients: With the mixer on low, gradually add the flour mixture. Be careful not to over mix! Add in the crystalized ginger and give it one last mix to incorporate.
Bake: Put your cane sugar in a bowl. Then, using your hands, roll the dough into 3/4-1 inch balls and roll each ball into the sugar to coat. Place each cookie on a baking sheet, spacing evenly. Bake for 12-15 minutes or until the cookies are dark golden brown and puffy. You’ll want to rotate the baking sheet halfway through. Remove from the oven and use the back of a fork to press gently on the center of each cookie to make more of a flattened cookie shape. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Note! Rotate the baking sheet halfway through baking.
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 together. 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!
Holiday Baking Tip
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!
How to Store
These are the perfect make-ahead cookies for any holiday party! After cooling completely, they can be kept in an air-tight container for up to 5 days on your counter. You can also refrigerate them if you prefer. I haven’t tried freezing them but I think they’ll hold up well, just put them in a freezer-safe container for up to 3 months. Let them come to room temperature on your counter before serving.
More Healthy Cookies To Try
- Healthy No Bake Cookies
- Almond Flour Crescent Cookies
- Peanut Butter Blossoms
- Cottage Cheese Cookies
- Almond Butter Espresso Cookies
- Healthy Peanut Butter Balls
- Almond Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
- Gluten-Free Snickerdoodles
Gluten-Free Gingersnap Cookies
- 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 flax egg
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.