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.
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!
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.
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!
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 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.
Be sure to check out all my dessert recipes or my collection of healthy Christmas cookies here on EBF!
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WE LOVE THESE COOKIES! I found the recipe because I had some quinoa flour to use up. Two batches later and we are using teff flour because it’s what we have that we can all eat. I do use a regular egg and have tried them with coconut sugar and it doesn’t matter…. they’re delicious. I’ve been told they must always be in the cookie jar!
Yay! I’m so glad you’re loving these cookies, Cindy! Thank you for sharing your swaps and review, it means so much to me!
excellent post thank you for sharing
Made it. These tastes like quinoa for sure, but a good alternative to traditional APF cookies.
I added Crystallized ginger and dark chocolate chips, 1.5 tsp clove, 0.25tsp nutmeg (based on my original ginger cookie recipe from InaGarten). I’ll enjoy these without feeling guilty
Happy to hear you enjoyed these cookies! Thanks for the review :).
Hi! Can I substitute oat flour for the quinoa flour. I don’t have any quinoa flour:/
I would like to know if oat flour would work as well.
Hi, Julie! I haven’t tried this recipe with oat flour so I’m not sure, but you could try it. Another commenter mentioned she used 1 part coconut flour and 3 parts almond flour and they turned out well for her, you could try that. Let me know if you try it and how it turns out for you!
Chewy Deliciousness! I Made a bunch of these for Christmas gifts. They were a big hit! Recipe was easy to follow too.
Yay!! So happy to hear, Lee Ann. Thanks for the review. I really appreciate it!